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Savory Mashed Potato Waffles

  • January 25, 2016
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vegan mashed potato waffles recipeI love repurposing leftovers! Mashed potatoes are pretty versatile when it comes to reusing them and now you have a new recipe! Vegan savory leftover mashed potato waffles! Great at breakfast or even at dinner time, these savory waffles are sure to be a hit in your home!

  • 2 Tablespoons vegetable oil
  • 1/4 cup vegan buttermilk (¼ cup non-dairy milk with ¼ teaspoon lemon juice, allow to sit for 15 minutes)
  • 2 egg replacers (Follow Your Heart Vegan Egg works great, you can also use EnerG or make your own: 1 egg = 1 tablespoon ground chia/flax seed mixed with 2 tablespoons of warm water, allow to thicken)
  • 2 1/2 cups leftover mashed potatoes
  • 3 Tablespoons chopped scallions or chives (omit if your mashed potatoes already have herbs or onions)
  • ½ cup shredded vegan cheddar cheese
  • 1 cup all-purpose flour (gluten free, if desired) *If your mashed potatoes have sour cream in them, they will need more flour as the mix will be to wet. Be sure to have extra flour on hand, at least ½ cup to add in and get the desired texture)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda

*If your mashed potatoes are plain, add in 1 teaspoon powdered garlic as well as salt and pepper, to taste.

  1. Preheat the waffle baker and grease it with cooking spray.
  1. In large bowl, whisk together oil, vegan buttermilk and egg replacer. Stir in the mashed potatoes, scallions and vegan cheese until well combined. Season with salt, pepper and if you are adding garlic powder, this is the time.
  2. In a separate small bowl, whisk together the flour, baking powder and baking soda. Fold the flour mixture into the potato mixture until it’s well combined.
  3. Scoop 1/2 to 2/3 cup (depending on the size of your waffle baker) of the mixture into the prepared waffle baker, spreading it into an even layer. (The potato mixture will not spread or expand as much as a regular waffle, so it’s important to spread it in an even layer.) Close the lid and let the waffle bake until golden brown. *If your waffle is too wet, add more flour to the mixture, 1 tablespoon at a time until you get a doughy consistency.
  4. Repeat the previous step with the remaining potato mixture.
  5. Serve the potato waffles topped with vegan sour cream and garnished with additional chopped scallions or chives.

Tip: To prepare this tasty waffle recipe, you can purchase the best waffle maker from the kitchen ultimate website with a discount.

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  • gluten free
  • leftovers
  • potato
  • recipe
  • vegan
  • waffles
Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

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Carolyn Scott, The Healthy VoyagerHi! I'm Carolyn Scott-Hamilton. I'm a Latina holistic nutritionist, vegan chef, cookbook author, speaker, show host, consultant and healthy travel and lifestyle expert. From video web series and travel articles, to product reviews and healthy, vegan and gluten free recipes, you'll find lots of info for a happier, healthier and greener lifestyle! After all, Life is a voyage, live it well!
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