Potato Cheddar Chive Waffles (vegan option)

Appies & Snacks, Breakfast, Recipes, Snacks, Vegan

Potato Cheddar Chive Waffles with a vegan option: such a great way to use up leftover mashed potatoes after the holidays!

These savoury Potato Cheddar Chive Waffles are such a fun way to use up leftover mashed potatoes from the holidays (or any dinner for that matter). I’m always looking for creative ways to use up leftovers to help reduce food waste – consider these my latest crush!  I included a vegan version for you too!

Waffles are a ‘thing’ at our house. Now, I’ve had the same old waffle iron since my university days (translation: over 20 years ago… how is that possible??), so was pretty excited to upgrade my old faithful with a Breville Smart Waffle Maker!  I won’t lie, it’s kind of like the Cadillac of waffle irons…consider me sold.  You can use any waffle maker that you like of course but if you’re in the market for a new waffle iron this is a solid choice.

These waffles are amazing just on their own, no toppings needed.  Of course, they also make the perfect canvas for an egg, or can simply be dressed up with a little dollop of sour cream or vegan sour cream (or Greek yogurt) and a sprinkle of chives.  It’s gourmet without trying too hard.

Potato Cheddar Chive Waffles with a vegan option: such a great way to use up leftover mashed potatoes after the holidays!

As a challenge I took a stab at making these waffles vegan…and they were really good!  The vegan option is at the bottom should you feel so inclined!  As I mention below, you do need to make sure that your mashed potatoes are vegan if you’re going this route.

I made full-sized waffles out of these using about 3/4 cup of batter for each waffle, but I think I liked them even more when I used about 1/3 cup of batter per waffle and dropped the batter in a small circle in the centre of each waffle form.  It made the cutest little rustic round savoury waffles that were a perfect size!

If waffles are your thing too, try out these Pumpkin Spelt Waffles, these classic Vanilla Buttermilk Waffles or these Coconut Waffles (dairy free).

Potato Cheddar Chive Waffles with a vegan option: such a great way to use up leftover mashed potatoes after the holidays!

POTATO CHEDDAR CHIVE WAFFLES

Potato Cheddar Chive Waffles

These savoury waffles are the best way to use up leftover potatoes after the holidays!  This makes around 5-6 waffles depending on the size of your waffle.

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1 cup flour (whole wheat or all purpose)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups warm mashed potatoes (I used russet variety)
  • 3 tablespoons melted butter
  • 1 clove crushed garlic
  • 1/2 cup buttermilk
  • 3 eggs (well beaten)
  • 2 tablespoons finely chopped fresh chives (plus extra for garnish)
  • 1 cup shredded old cheddar

Instructions

  1. In a large bowl, combine the flour, baking powder, salt and pepper and mix with a whisk.  In a separate medium sized bowl combine the remaining ingredients and add it to the flour mixture. Stir with a large spoon or rubber spatula just until the wet ingredients are incorporated with the dry.  The batter will be fairly stiff.

  2. Preheat the Breville Smart Waffle Maker to the 'buttermilk' setting, or simply preheat your waffle maker as per the instructions should you not have a Breville brand. Once it is heated (it will chime to indicate this), drop your batter in the centre of each waffle form. For full-sized waffles use about 3/4 cup of batter for each waffle. For mini rustic looking waffles use about 1/3 cup of batter per waffle and drop the batter in a small circle in the centre of each waffle form.

  3. Cook the waffles until the waffle iron indicates that they are done. Serve immediately alone, with a dollop of plain full-fat Greek yogurt or sour cream, or with an egg on top and a sprinkle of fresh chives for garnish. You can freeze these for up to one month and heat them in the toaster.

Potato Cheddar Chive Waffles with a vegan option: such a great way to use up leftover mashed potatoes after the holidays!

VEGAN POTATO CHIVE WAFFLES

It was so much fun experimenting with this recipe to make it vegan.  I used nutritional yeast to give it the ‘cheese’ flavour, but of course I love that it adds a healthy dose of vitamin B12, a nutrient that requires supplementation if you are vegan (be sure to purchase nutritional yeast that is fortified with vitamin B12 if you are vegan).

The texture is a bit different versus the non-vegan recipe, but the taste is pretty much identical.  I found that I needed to cook these waffles longer than the traditional version, just a heads up!

Vegan Potato Chive Waffles

This vegan version of my potato chive waffle is a great way to use up leftover mashed potatoes (of course, your mashed potatoes would have had to be made vegan).  It is more dense than my original version but super satisfying! 

Course Breakfast
Cuisine American
Keyword Vegan Potato Chive Waffle
Prep Time 10 minutes
Cook Time 13 minutes
Total Time 20 minutes
Servings 4
Author Fraiche Nutrition

Ingredients

  • 2 tablespoons ground chia or flax seeds
  • 6 tablespoons water
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/3 cup nutritional yeast (I used Bob's Red Mill)
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups warm mashed potatoes (I used russet variety)
  • 6 tablespoons melted vegan butter (I used Earth Balance)
  • 1 clove crushed garlic
  • 1/2 cup unsweetened soy or almond milk
  • 2 tablespoons finely chopped fresh chives plus extra for garnish

Instructions

  1.  Place the ground chia or flax seeds in a small bowl and stir in the water. Let sit for 5 minutes to thicken.

  2. In a large bowl, combine the flour, baking powder, nutritional yeast, salt and pepper and mix with a whisk. In a separate medium sized bowl, combine the remaining ingredients along with the chia seed mixture, stir well, and add it to the flour mixture. Stir the batter with a large spoon or rubber spatula just until the wet ingredients are incorporated with the dry.  The batter will be fairly stiff.
  3. Preheat the Breville Smart Waffle Maker to the 'buttermilk' setting, or simply preheat your waffle maker as per the instructions should you not have a Breville brand.  Once it is heated (it will chime to indicate this), drop your batter in the centre of each waffle form.  For full-sized waffles use about 3/4 cup of batter for each waffle.  For mini rustic looking waffles use about 1/3 cup of batter per waffle and drop the batter in a small circle in the centre of each waffle form.

  4. Cook the waffles until the waffle iron indicates that they are done, and press the 'a bit more' button three additional times (these take longer to cook versus a traditional waffle).  Serve the waffles immediately either as-is, with a dollop of vegan Greek yogurt or vegan sour cream.  You can freeze these for up to one month and heat them in the toaster as well.

 

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13 Comments on “Potato Cheddar Chive Waffles (vegan option)”

  1. Marta

    These were ah-maxing!!! Made these tonight to go along with a beef stew for St. Paddy’s Day and they were a huge hit! Made them smaller & more rustic looking like you suggested. Yum!!

  2. Brooke

    Made these the other night and they were an absolute hit! Planning on having them for Easter Dinner as well 🙂

  3. Amy

    First o all, your pictures are superb. The second I saw them, I started craving for those tiny little wafflies.

    In fact, I just recently understood that not all waffles are vegan. And I am vegan. So I stopped eating them in restaurants.

    After reading this article veganmeter.com/are-waffles-vegan/ I decided I will make them by myself.

    I did not have the waffle maker, so I bought one (https://www.amazon.com/gp/product/B00006JKZN) and started experimenting. I made 2 tries and everything went better than I expected. Now I will get the ingredients and try your recipe.

    Thanks 😉

  4. Mira Tuepah

    Yum!
    Made these for this first time this morning after drooling over the recipe for years! They are amazing! (I mean what’s not to like: potatoes, cheese, chives!) I think I’ll pop one in my daughters for lunch for school. So delicious. Can’t wait for the cookbook!

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