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Vegan waffles with chocolate sea salt ganache

Name: Vegan waffles with chocolate sea salt ganache
Yield: Serves 4-5
Ingredients: 2 1/2 cups flour (wheat, spelt, gluten free AP...); 1 teaspoon salt; 1 teaspoon ground vanilla; 1 packet instant dry yeast; 1 teaspoon raw sugar; 2 cups warmed plant milk (almond, soy, rice, coconut...); 200 grams dark chocolate; 1 1/4 cups plant milk; 1/2 tablespoon rum; 1/4 teaspoon sea salt

by: Anze Petelinsek

June 3, 2014

9 Ratings

Serves 4-5

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Author Notes

These waffles are perfect for when you've got the time to make real waffles, no baking powder here. They are vegan, but made with the ingredients everyone has in their pantry. Most people probably won't be able to tell the difference —Anze Petelinsek

Ingredients

Belgian waffles
2 ¹/₂ cups flour (wheat, spelt, gluten free AP...)
1 teaspoon salt
1 teaspoon ground vanilla
1 packet instant dry yeast
1 teaspoon raw sugar
2 cups warmed plant milk (almond, soy, rice, coconut...)

Chocolate sea salt ganache
200 grams dark chocolate
1 ¹/₄ cups plant milk
¹/₂ tablespoon rum
¹/₄ teaspoon sea salt

Directions

Dissolve the yeast and sugar in the warm plant milk. Add the oil and let it rise for 10-15 minutes. In a large mixing bowl mix the flour, sugar, vanilla and salt. Fold in the wet ingredients and mix until bubbles start to form. At this stage you let the dough rise for 20-30 minutes or until it's doubled in size. When it's ready, bake it in your waffle maker according to the instructions. Once you've made the waffles you can wrap them up and freeze them as you wish.
In a microwave (or in a double boiler) melt the chocolate, slowly mix in the milk, rum and sea salt. Serve warm or cold.

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2 Reviews

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Cj S. September 24, 2018

I made this recipe. I added 1 tbs vegan butter to the plant beverage, yeast, and sugar. The dough was thick, hard to spread around the waffle iron, and pushed the top of the waffle iron up as it cooked. The waffles came out very rigid. The 1st waffle, tasted like a dinner roll. So I added more plant beverage, until the dough had a consistency of a cross between dough, and batter (glue like), it was easier to spread around the waffle iron, it did not push the waffle iron up, and the waffles came out keeping their shape, but more pliable. I'm going to study this recipe, vs. a non yeast waffle recipe, and see if I can come up with a fusion recipe, that is the best of both. Our usual non yeast waffles, that use baking powder, are just a bit too soft, and they easily tear, and don't have a crisp, sharp lined shape. So I though I'd try this yeast recipe. I've never heard of putting dough on a waffle iron b4, only batter, so I'd try it, and these are my results.