Who says waffles are just for breakfast? Try these savory waffles for dinner - they're super quick, so perfect on a busy weeknight!In a bowl, combine 1 teaspoon baking powder and 1 (6-ounce) package of potato pancake mix. Some brands include sugar, but I found a fully vegan version from Streit's that fit the bill - look for this ingredient in the kosher section of the grocery store, near matzo mix etc.
In a separate bowl, combine 1 and 3/4 cup plain soy milk (such as Silk), 8 ounces vegan sour cream (such as Tofutti's Better Than Sour Cream), and the equivalent of 1 egg using egg replacer (such as Ener-G); whisk together until smooth.
Add the soy milk mixture to the potato pancake mixture, stirring until smooth. Fold in 1/2 cup shredded vegan cheddar (such as Vegan Gourmet) and 1/4 cup chopped chives.
Spoon 1/2 cup batter per square of a preheated waffle iron, coated with cooking spray. Cover and cook for about 3-5 minutes, until the waffles are done (a good indication is when the waffle iron stops smoking). Mine took the full 5 minutes to cook. Repeat the procedure with the remaining batter.
This recipe makes enough for about 8 waffles, of 190 calories each.
(Note: the batter seemed thicker than other waffle recipes I've made, but if the same happens to you, don't be concerned - they'll cook up just fine!)
Cost:
potato pancake mix $2.49
plain soy milk $2.49
vegan sour cream $2.49
vegan cheddar $4.39
chives $2.49
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