- Prep-time: / Ready In:
- Makes 4 waffles + 1½ cups sauce
- Serving size: ¼ of recipe
- Print/save recipe
Waffles for dinner? You bet! Topped with black beans and a homemade vegan nacho cheese sauce, these waffled potatoes provide a fun, easy-to-customize dinner. This recipe calls for baked and cooled russet potatoes, which you can prepare earlier in the day or up to two days in advance. Roughly chop one of the potatoes and blend it with jarred roasted red bell peppers, nutritional yeast, and other flavorings to make a creamy vegan nacho cheese sauce. Then, place a whole baked potato in your waffle maker (skin on), squash it down, cook until crispy, and top it with the sauce and some black beans. These scrumptious waffled potatoes taste delicious with your favorite oil-free salsa. The topping options are endless!
Tips
Gluten-free version: To make this recipe gluten-free, be sure to use certified gluten-free rolled oats.
For more inspiration, check out these tasty ideas:
- Vegan Chickpea Chili on Baked Potatoes
- “Nacho” Vegan Baked Potato
- Waffled Smashed Potatoes with Creamed Spinach
- Waffled Hash Browns with Spicy White Beans
By Rachael J. Brown,
Ingredients
- 5 large baked and chilled russet potatoes
- 1 7.5- to 8-oz. jar roasted red peppers in water, undrained
- ⅓ cup chopped yellow onion
- ¼ cup rolled oats (see tip, recipe intro)
- ¼ cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 4-oz. can mild green chiles (optional)
- 1 15-oz. can no-salt-added black beans, rinsed, drained, and warmed (1½ cups)
- 2 scallions, chopped
Instructions
- Preheat oven to 200°F. Preheat a nonstick waffle iron on high.
- For cheese sauce, roughly chop one of the baked potatoes and place it in a high-speed blender or food processor with the next eight ingredients (through black pepper). (For a queso version, add the green chiles.) Cover and blend until creamy.
- Place one baked potato (skin on) in waffle iron; close and cook 10 minutes or until crisp. Remove from waffle iron. Repeat with remaining potatoes, keeping waffled potatoes warm in oven.
- Just before serving, top each waffled potato with about ¼ cup each black beans and cheese sauce. Sprinkle with scallions.
Per serving (¼ of recipe): 520 calories, 109 g carbohydrates, 20 g protein, 1 g total fat, 0 g saturated fat, 0 g cholesterol, 660 mg sodium, 16 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
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