Recipe: Chive and Sriracha Beer Waffles
These savoury vegan waffles are just what your Sunday morning is calling for
Savoury waffles are the ultimate brunch comfort food. Sure to please even the biggest sceptic, these fluffy ones come to us from Candice Hutchings’ new cookbook The Edgy Veg, and sub out melted butter for vegan butter — but you’ll never know the difference. They also use the super trendy ingredient that’s popping up everywhere right now: aquafaba, which is drained chickpea liquid. Top them with Maple Sriracha Cream, and they’re just what your Sunday morning is calling for.
Chive and Sriracha Beer Waffles
By Candice Hutchings
Ever heard the saying “You can make anything better with Sriracha sauce”? Maybe not, but it’s true. I also think that everything’s better with beer. So, these waffles are perfect for those mornings when you wake up really craving a cold one, but it’s 9 a.m., and that’s socially unacceptable. Cheers!
Maple Sriracha Sauce:
- ½ cup Burrito-Worthy Sour Cream (see below)
- 1 tbsp Sriracha sauce
- 2 tbsp pure maple syrup
- ½ tsp salt
Burrito-Worthy Sour Cream:
- 1 ½ cups raw cashews, soaked overnight and rinsed
- ½ cup water
- 1-2 tsp apple cider vinegar
- 2 tbsp freshly squeezed lemon juice
- ¼ tsp salt
- 3 cups unbleached all-purpose flour
- 2 tbsp chopped fresh thyme
- 2 tbsp chopped fresh chives
- 1 tsp salt
- 2 tbsp baking powder
- 2 tsp baking soda
- 2 tsp organic sugar
- ⅔ cup aquafaba
- 3 cups dark or amber beer
- ½ cup vegan butter
- Vegetable or coconut oil
- Sriracha sauce (optional)
- 3 green onions, white and light green parts only, thinly sliced
- Stand mixer with the whisk attachment or hand mixer
- Waffle iron
Preheat oven to 200F.
For Maple Sriracha Sauce:
In a small bowl, whisk together sour cream, Sriracha sauce, maple syrup and salt. Transfer to a squeeze bottle, mason jar or container and place in the fridge.
For Burrito-Worthy Sour Cream:
In a blender, combine cashews, water, apple cider vinegar, lemon juice and salt. Blend on high until smooth, scraping down the sides of the blender as needed. Taste and add more lemon juice and water, as necessary, until it resembles the taste and texture of sour cream. Use immediately or transfer to a mason jar or container and store in the fridge for up to one week.
For Savory Waffles:
In a large bowl, whisk together flour, thyme, chives, salt, baking powder, baking soda and sugar.
In a stand mixer, beat aquafaba on high for 10 to 15 minutes, until soft peaks form.
Slowly add beer and melted vegan butter to flour mixture, whisking until smooth. Fold in whipped aquafaba. Let stand while you preheat your waffle iron.
Grease a waffle iron, and ladle batter, 1/4 cup at a time, until the surface is almost completely covered (about 1 cup total, or use the amount that fits in your waffle maker). Cook for about 7 to 10 minutes or according to waffle-maker instructions, until golden brown. Remove cooked waffle from the iron, transfer to a baking sheet and keep warm in the preheated oven. Cook waffles until you run out of batter, greasing lightly in between batches. Serve waffles with a drizzle of maple Sriracha sauce, additional Sriracha sauce, if desired, and green onions.
Courtesy of The Edgy Veg: 138 Carnivore Approved Recipes by Candice Hutchings and James Aita © 2017 www.robertrose.ca Available where books are sold. Reproduced by arrangement with the Publisher. All rights reserved.