These waffles are SO delicious! This recipe is from the book ‘Vegan with a Vengeance’ by Isa Chandra Moskowitz… and this girl knows her way around a vegan kitchen. The original recipe (posted below) makes 24 regular waffles or 12-14 Belgian waffles. I halved the recipe this morning in my cuisinart Belgian waffle maker and got 7. I went ahead and put the halved recipe amounts in parenthesis for you on the right!
- 2 1/2 cups all-purpose flour…………………………………..{1 1/4 cups}
- 2 1/2 tsp baking powder………………………………………..{1 1/4 tsp)
- 1/2 tsp baking soda……………………………………………….{1/4 tsp)
- 1/2 tsp salt……………………………………………………………{1/4 tsp)
- 2 tsp ground cinnamon………………………………………….{1 tsp}
- 1 tsp ground ginger ……………………………………………… {1/2 tsp}
- 1/2 tsp ground or freshly grated nutmeg………………….{1/4 tsp}
- 1/4 tsp cloves………………………………………………………..{1/8 tsp}
- 2 cups rice or soy milk……………………………………………{1 cup }
- 1 (15-oz) can pureed pumpkin (not pumpkin pie mix) { 1/2 can}
- 1/3 cup oil……….{measure w/brown sugar below to = 1/3 cup total}
- 1/3 cup brown sugar ……………………………………………….{ ” ” }
- 2 tsp vanilla extract ………………………………………………..{1 tsp}
Preheat your waffle maker to manufacturer’s instructions. Sift together the flour, baking powder, salt & spices. In a separate bowl, vigorously whisk together the soy milk, pumpkin, oil, brown sugar & vanilla until well emulsified. Pour the wet ingredients in the dry and mix. Prepare waffles according to the manufacturer’s instructions. ENJOY with real maple syrup!!
Your Vegan Neighbor 