Vegan Chocolate Brownie Waffles
From Veganomicon. Makes 10 Belgian Waffles. I omitted the pecans from the recipe to get an accurate calorie count.
From Veganomicon. Makes 10 Belgian Waffles. I omitted the pecans from the recipe to get an accurate calorie count.
- Carbohydrate 25.3853072475904 g
- Cholesterol 0 mg
- Fat 9.008963697607 g
- Fiber 2.00532871281357 g
- Protein 4.685616294352 g
- Saturated Fat 0.901233804778531 g
- Serving Size 1 1 Serving (109g)
- Sodium 4061.15249133924 mg
- Sugar 23.3799785347768 g
- Trans Fat 0.478963327826115 g
- Calories 212 calories
Step-by-step
- Pre-heat waffle iron.
- In large bowl sift together the dry ingredients. In a smaller bowl whisk together everything frome the soymilk to the vanilla.
- Create a well in the center of the dry ingredients and using your whisk, mix the wet into the dry.
- Before it's completely mixed, add the chocolate chips (and pecans if adding), and mix completely.
- Add about 1/2 cup of batter for each waffle and follow your waffle iron's directions to cook them.
Overmixing batter is the primary error that ruins vegan waffles. Stirring too long activates gluten networks in all-purpose flour, transforming a light grid into a dense, rubbery mat. Cocoa powder also absorbs liquid rapidly, meaning aggressive whisking creates localized pockets of flour that never hydrate properly.
Prevent this by dividing the preparation strictly into two distinct phases. Sift the dry ingredients thoroughly in a large bowl to distribute the 2/3 cup of sugar, 1/2 teaspoon of salt, 1/2 teaspoon of ground cinnamon, and 2/3 cup of unsweetened cocoa powder evenly through the 2 cups of flour. Whisk the wet components—including the 1 3/4 cups of soymilk, 1/2 cup of vanilla soy yogurt, 1/3 cup of canola oil, and 1 1/2 teaspoons of vanilla—in a separate container. Pour the liquid into a well in the dry ingredients, and fold gently with a spatula until just combined. Fold the 1 cup of vegan chocolate chips in while streaks of flour remain visible. This leaves the final hydration to happen on the hot surface of the iron.
Cocoa powder contains complex starches and fats that burn easily if heated above 350 degrees Fahrenheit. Preheat your waffle iron to a medium setting rather than maximum heat. Pour approximately 1/2 cup of batter into the center of the grid, close the lid firmly, and bake until steam ceases to emerge from the seams, usually taking between 3 to 5 minutes depending on the wattage of your appliance.
Altering the fat ratio changes the interior crumb structure significantly. Substituting solid coconut oil for the canola oil requires melting it first so it emulsifies smoothly into the cold soy milk without solidifying prematurely into hard flakes.
