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Vegan Chick'n and Pumpkin Waffles

  •  Cooking time 
     
    30 min
  • Preparation time 
     
    10 min
  • Servings
     
    Portions 5
recipe image Vegan Chick'n and Pumpkin Waffles

Ingredients
 

  • 1 1/2 cups oat milk
  • 2 tablespoons apple cider vinegar
  • 1/2 cup canned pumpkin puree
  • 1/4 cup Flora™ Plant Butter Unsalted, melted
  • 1 teaspoon vanilla extract
  • 2 tablespoons dark brown sugar
  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • maple syrup
  • Flora™ Plant Butter Salted
  • 15 frozen vegan chicken tenders, cooked according to package directions
Energy (kcal)223 kcal
Energy (kJ)933 kJ
Protein (g)5.5 g
Carbohydrate incl. fibre (g)48.1 g
Carbohydrate excl. fibre (g)45.4 g
Sugar (g)7.3 g
Fibre (g)2.7 g
Fat (g)0.6 g
Saturated fat (g)0.2 g
Unsaturated fat (g)0.3 g
Monounsaturated fat (g)0.1 g
Polyunsaturated fat (g)0.2 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)338 mg
Salt (g)0.84 g
Vitamin A (IU)3816 IU
Vitamin C (mg)1.1 mg
Calcium (mg)235 mg
Iron (mg)1.37 mg
Potassium (mg)128 mg

Instructions
 

  1. Preheat waffle iron. Set heat to medium-high or high.
  2. Mix oat milk and apple cider vinegar. Set aside for at least 5 minutes.
  3. In a medium-size bowl, whisk together pumpkin puree, melted plant butter, vanilla extract, dark brown sugar, and oat milk and apple cider vinegar mixture.
  4. In a separate bowl, mix all purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt together.
  5. Add oat milk mixture to flour mixture, and fold gently until ingredients are just combined.
  6. When waffle iron is preheated, brush iron plates with oil.
  7. Pour about 1/2 cup of batter onto iron, close, and cook waffles until dark golden brown, about 5 minutes.
  8. Serve pumpkin waffles with cooked vegan chicken tenders and garnish with Flora™ Plant Butter Salted and maple syrup.