Light, fluffy and visually striking, these waffles are a delicious, savoury take on a brunch favourite. Serve with the toppings below or get creative and make up your own combinations.

Serves 4

Savoury Charcoal Waffles

  • 220g (2 cups) plain flour
  • 2 tbsp garlic powder
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp activated charcoal
  • 2 tsp baking powder
  • 1 tsp sea salt flakes
  • ½ tsp black pepper
  •  480ml (2 cups) unsweetened soya milk
  • 60ml (1/4 cup) vegetable oil
  • 200g (scant 1 cup) non-dairy cream cheese
  • 4 tbsp vegan basil pesto
  • 200g (1 cup) cherry tomatoes
  • 100g (4 cups) wild rocket
  • A handful fresh chives and basil, chopped


  1. Preheat a waffle maker. In a large bowl, mix the flour, garlic powder, nutritional yeast, charcoal, baking powder, salt and pepper together. Whisk in the oil and soya milk until you have a smooth, thick batter.
  2. Once the waffle maker is hot, pour in a generous amount of batter.
    Quickly shut the lid and leave to cook for the recommended time (usually around 3-5 minutes).
  3. Once cooked, put the waffles on a plate and keep warm while you make the rest. While the waffles are cooking, mix together the non-dairy cream cheese, pesto and season well.
  4. Serve the waffles warm, with a scoop of pesto cream cheese, a handful of rocket and some tomatoes. Sprinkle over some fresh herbs and freshly cracked black pepper before serving.

Per serving (290g) Calories: 463, Carbohydrates: 49.6g, Sugars: 2.9g, Salt: 2.5g, Fat: 24.5g Saturates: 2.6g, Protein: 11.9g

Taken from September 2018 (Issue 42) Vegan Life Magazine

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