Pot pie without a finicky crust or long bake time? Meet this EASY vegan soup that’s super cozy and delicious! It’s got all the flavor of your favorite pot pie but none of the hassle.
Think flaky, buttery, optionally gluten-free biscuits over a creamy, …
Pot pie without a finicky crust or long bake time? Meet this EASY vegan soup that’s super cozy and delicious! It’s got all the flavor of your favorite pot pie but none of the hassle.
Think flaky, buttery, optionally gluten-free biscuits over a creamy, comforting soup packed with white beans and veggies. What’s not to love? Let’s make soup!
This cozy, comforting soup begins with a base made by sautéing onion and garlic, thickening with flour (gluten-free or all-purpose), seasoning with salt and pepper, and finally, vegetable broth.
Potato waffles are crispy and delicious! Made with mashed potatoes, they make a savory or sweet breakfast, appetizer, or brunch.
Want a fun way to make a savory breakfast: try Potato Waffles! These crispy waffles are to-die-for, with a crispy exterior and a fluffy, cheesy interior. They taste like a combination of a hashbrown and a waffle, and wow are they delicious. Serve them up savory with sour cream and chives (or as chicken and waffles). Or, they work just as well served sweet with maple syrup! They’re the perfect idea for using up leftover mashed potatoes from Thanksgiving or any meal.
What you need for potato waffles
This potato waffles recipe is perfect if you happen to have leftover mashed potatoes, but you can make them anytime. The delicious cheesy, savory potato flavor will have you hooked! This one went over extremely well in our family, and we loved both the savory and sweet ways to serve them. Other than the mashed potatoes, you don’t need much to bring these together:
This mashed potato waffles recipe works for either Belgian or standard waffles. Our personal preference is Belgian waffles, since they’re thicker and look more impressive. (Here’s the Belgian waffle iron we use.) Here’s more about the different types:
Belgian waffles are twice as large as regular waffles. They’re 1 ½ inches thick with a deep grid pattern. One serving size is half of a Belgian waffle, since it’s double the size of a standard waffle — unless you make the half size with ruffled edges (see below).
Regular waffles, aka American waffles are about 1/2-inch thick. They’re half the size of the Belgian waffles, and the serving size is 1 waffle.
Tips on cooking potato waffles
For these potato waffles, we like to cook them in a Belgian waffle maker but make ruffled edges by using half the standard batter. We love the look of these: and you can make more waffles in a single batch! Here’s how to do it:
Ruffled edges: Simply use about ½ cup of the batter in a Belgian waffle maker and don’t spread it to the edges. You can also do this in a standard waffle maker by using about ¼ cup batter.
Full circular waffles: Use about 1 cup for a Belgian waffle maker or ½ cup for a standard waffle marker, and spread it the edges. These quantities depend on the waffle maker, so eyeball it and adjust quantities as necessary.
Toppings for potato waffles
You can serve potato waffles savory or sweet, which makes them incredibly versatile! We like them as a savory breakfast or appetizer topped with sour cream and chives. But they’re just as good sweet with maple syrup. Here are a few savory and sweet ways we like to top them:
Sour cream and chives for a savory breakfast or appetizer
As written, this potato waffles recipe is vegetarian. For dairy-free, omit the cheese and add another pinch of salt. Use oat milk, and serve with cashew cream.
For gluten-free, you can use gluten-free 1-for-1 flour. Almond flour is another option, but the pancakes would be more fragile and you might want to make them smaller to be easier to flip.
More waffle recipes
These potato waffles are great for using up leftover mashed potatoes at Thanksgiving, or just as a fun and unique savory breakfast idea. Here are a few more waffle recipes to try:
Whisk the eggs, then add the oil, baking powder, flour and salt and whisk until combined. Change to a spatula and stir in the shredded cheese, mashed potatoes and milk.
Grease or butter your waffle iron. Add about ½ cup of the batter into the center of the waffle iron (don’t spread it out if it’s a Belgian waffle maker**), then cook according to the waffle iron’s instructions until golden brown: about 3 to 4 minutes depending on your waffle iron. Note that this takes slightly longer than a standard waffle because the batter is denser. Remove the cooked waffles and place them on a parchment-lined or greased baking sheet without stacking. Make the waffles to order, or place cooked waffles in a 250°F oven to keep warm.
Serve immediately with sour cream and chives or maple syrup. Cooked waffles can be frozen; place them in a plastic bag and remove the remaining air with a straw before sealing. To reheat, remove from the freezer and lightly toast in a toaster.
Notes
*If your mashed potatoes are not seasoned with salt, use ⅛ to ¼ teaspoon kosher salt.
**Make small Belgian waffles by using half the batter and not spreading to the edges, which makes for a ruffled edge look.
Don’t take away our creamy, hearty Thanksgiving classics. But this new salad is amazing alongside them: It’s a fresh, bright, crunchy green salad with sweet, crisp pear or apple, toasted hazelnuts or pepitas, a simple lemon vinaigrette, and optional ve…
Don’t take away our creamy, hearty Thanksgiving classics. But this new salad is amazing alongside them: It’s a fresh, bright, crunchy green salad with sweet, crisp pear or apple, toasted hazelnuts or pepitas, a simple lemon vinaigrette, and optional vegan goat cheese.
Not only is it a colorful addition to the Thanksgiving table, but it beautifully contrasts the heavier dishes, aids digestion (hello, bitter greens and vinegar!), and comes together in just 15 minutes!
Before this recipe, the MB team was divided when it came to creamed corn. But things have changed. After making this version, it was unanimously decided that creamed corn deserves a spot at every holiday meal (and beyond)!
This rich, creamy, ligh…
Before this recipe, the MB team was divided when it came to creamed corn. But things have changed. After making this version, it was unanimously decided that creamed corn deserves a spot at every holiday meal (and beyond)!
This rich, creamy, lightly sweetened version is perfectly seasoned and undetectably vegan. It’s an easy, comforting side with just 7 ingredients and 25 minutes required. Let us show you how it’s done!
If our creamy vegan carrot soup and Thai-inspired butternut squash soup had a baby, this carrot ginger soup would be her! And she’s got both her parents’ best features. Creamy and luxurious, a little spicy and gingery, and not too complicated. Oh, and …
If our creamy vegan carrot soup and Thai-inspired butternut squash soup had a baby, this carrot ginger soup would be her! And she’s got both her parents’ best features. Creamy and luxurious, a little spicy and gingery, and not too complicated. Oh, and her sweet and spicy seedy topping? Highly recommended!
Just 1 pot and 8 simple ingredients required for this vibrant, warming chilly weather staple. Let us show you how it’s done!
Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce….
Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.
It’s nourishing, flavor-packed, and comes together with simple methods and just 10 ingredients. Don’t be surprised if you lick your bowl clean! Let’s do this!
If you don’t already keep homemade freezer meals stashed for those nights when you don’t feel like cooking, consider this your (cost-saving…thank yourself later) invitation! This 1-POT pumpkin turkey chili is a freezer meal we never go without.
N…
If you don’t already keep homemade freezer meals stashed for those nights when you don’t feel like cooking, consider this your (cost-saving…thank yourself later) invitation! This 1-POT pumpkin turkey chili is a freezer meal we never go without.
Not only is it everything you want in a chili (hearty, thick, smoky, and spicy), but it’s nutrient-packed and a great way to use up almost any veggie you have around.
We absolutely love broccoli cheddar soup, but relying solely on store-bought vegan cheddar for a “cheesy” flavor? That felt like cheating. Instead, we set out to recreate the cheesy flavor with whole food ingredients and as many vegetables …
We absolutely love broccoli cheddar soup, but relying solely on store-bought vegan cheddar for a “cheesy” flavor? That felt like cheating. Instead, we set out to recreate the cheesy flavor with whole food ingredients and as many vegetables as possible. The result? Luxuriously creamy, nutrient-packed soup with classic, indulgent flavor. Swoon!
Just 10 ingredients required for this comforting dish that might just become your new favorite way to eat broccoli.
Nothing hits the spot quite like a casserole! Comforting, satisfying, and perfect for feeding a crowd, this vegan casserole doesn’t skimp on flavor thanks to spicy green chiles and a creamy cashew jalapeño sauce. And the star of the show? Shredded tofu…
Nothing hits the spot quite like a casserole! Comforting, satisfying, and perfect for feeding a crowd, this vegan casserole doesn’t skimp on flavor thanks to spicy green chiles and a creamy cashew jalapeño sauce. And the star of the show? Shredded tofu. If you haven’t met her yet, we’re pretty sure you’re going to be BFFs.
This casserole is also surprisingly quick and easy and requires just 9 ingredients, friends.
What’s that? You’re looking for an easy, comforting weeknight meal that has some veggies and protein? Look no further: This skillet ratatouille has your back! This delicious twist on the classic French dish features late-summer produce cooked until sau…
What’s that? You’re looking for an easy, comforting weeknight meal that has some veggies and protein? Look no further: This skillet ratatouille has your back! This delicious twist on the classic French dish features late-summer produce cooked until saucy and topped with eggs to make it a satisfying, 1-pan meal.
Just 10 ingredients required and perfect for pairing with bread or polenta. Let us show you how it’s done!
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