green waffles with spinach, onion, vegan cheese & sriracha maple syrup
Get in yer greens by stuffing them into these super delicious and comforting savory waffles! There’s also a little heat from a drizzle of sriracha maple syrup.
Servings 8 square waffles
Ingredients
waffle batter
- 1 ½ C all-purpose flour
- ¼ C cornmeal
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon salt and ground black pepper
- ⅓ C fermented spreadable herbed cashew cheese, cut or broken into small chunks (or 1 C vegan cheese shreds)
- ⅓ C chopped green onion
- 1 C packed baby spinach
- ¼ C melted vegan butter
- 1 ½ C nondairy milk
sriracha maple syrup
- ½ C pure maple syrup
- 1 to 2 tablespoon sriracha
waffle toppings
- 1 avocado, sliced
- 1 C arugula
- dill sprigs, as garnish (optional)
- chopped chives, as garnish (optional)
Instructions
- Heat your waffle iron. This is the one I purchased from Hudson's Bay.
- In a mixing bowl, combine flour, cornmeal, baking powder, onion powder, smoke paprika, ground black pepper, and sea salt.
- Add the cashew cheese in small chunks and toss to get them coated in the dry ingredients.
- Add green onion, spinach, vegan butter, and nondairy milk to the bowl and fold to combine. Do not over mix the batter but ensure you don't see any bits of flour left unmixed.
- Spray the waffle iron with a coating of oil on both sides.
- Pour half the batter into the center of the waffle iron and spread out to the edges. Close the lid and cook for 7 to 9 minutes until golden brown and crisp. Time will vary depending on your make of waffle iron.
- Before serving, combine the sriracha and maple syrup together.
- Serve the waffles with sliced avocado, baby arugula or other greens, and garnish with dill and/or chives. Top with a bit more of the cashew cheese if you used it, and douse in sriracha maple syrup! If you have left over waffles you can re-heat them in the waffle iron to get them crisp again before serving.
