11 years ago

Vegan Seltzer Waffles With Crispy Sweet Potatoes and Light Chik’n Gravy
[Gluten-Free]

BG By: Bryanna Clark Grogan

Author Bio

Bryanna Clark Grogan, vegan 26 years, author of eight books, has over 40 years experience... Read More

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Vegan Seltzer Waffles With Crispy Sweet Potatoes and Light Chik'n Gravy [Gluten-Free]

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Rice Flour

Vegan Seltzer Waffles With Crispy Sweet Potatoes and Light Chik'n Gravy [Gluten-Free]

This dish may seem complex at first, but as you'll see, with all three components, you'll be creating a stupendously delicious dairy-free (and gluten-free!) meal—or you can enjoy the waffles, crispy sweet potatoes, or chik'n gravy served with your favorite accompaniments. And since most of the recipes can be made... Read More

Ingredients You Need for Vegan Seltzer Waffles With Crispy Sweet Potatoes and Light Chik’n Gravy [Gluten-Free]

For the Seltzer Waffles: Dry Mix:

1 cup brown rice flour
1/2 cup tapioca flour (or starch)
1/3 cup potato starch (not potato flour)
1/4 cup chickpea flour (known as besan in South Asian grocery stores)
2 tablespoons coconut flour
1 tablespoon organic granulated sugar, or other sweetener of choice
1 teaspoon salt
1 teaspoon xanthan gum or guar gum
1/2 teaspoon baking soda

Wet Mix:

Flax Seed "Glop": (1/2 cup coconut milk beverage + 2 tablespoons golden flax seeds (if using ground flax seed, use 1/4 cup)

Additional Wet Ingredients:

7/8 cup coconut milk beverage
2 tablespoons vegetable oil
1 tablespoon apple cider vinegar
Seltzer water: 1 1/4 cups (10 oz) club soda
1/2 teaspoon pure vanilla extract (optional)

For the Light Southern-Style Chik'n Gravy:

1/3 cup white GF flour mix
1/4 cup nutritional yeast flakes
1/2 teaspoon salt
1 1/2 cups water
1 cup coconut milk beverage
1/2 tablespoon low-sodium soy sauce
1/2 tablespoon "chicken-style" vegetarian broth powder or paste
1 teaspoon dark sesame oil
1/2 teaspoon dried rubbed sage (not powdered)
1/2 teaspoon dried thyme leaves (not powdered)
1/4 teaspoon freshly-ground black pepper
2 green onions, thinly sliced

For the Crispy Sweet Potatoes:

1 lb. sweet potato (orange-flesh) or yam (white or yellow flesh)
1/2 cup + 1/2 tablespoon white GF flour mix
1/2 cup coconut milk beverage
1 teaspoon Cajun seasoning
1/2 cup brown rice flour
olive oil in a pump sprayer bottle

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How to Prepare Vegan Seltzer Waffles With Crispy Sweet Potatoes and Light Chik’n Gravy [Gluten-Free]

For the Waffles:

Whisk the Dry Mix ingredients together in large bowl to combine.
In a blender, whiz together the 1/2 cup coconut milk and flax seeds until the mixture is fluffy, white and "gloppy" like lightly beaten egg whites.
Add the Additional Wet Ingredients and blend briefly to mix well. Turn the blender off, remove the container from the machine and, with a slim spatula, gently stir in the club soda.
Immediately make a well in center of Dry Mix ingredients and pour in the combined Wet Mix and club soda. Using a small spatula, gently stir until just combined. The batter should remain slightly lumpy with streaks of flour.
Heat your waffle iron, spray with oil from a pump sprayer (or rub with a little coconut oil), and bake each waffle according to manufacturer’s instructions (for a 7-inch round waffle I used 1/2 cup batter).
Transfer the waffles to a rack in warm oven and hold them for up to 10 minutes before serving. Or if they are to be reheated later in the day, place them on cake racks on the counter to cool. To reheat the cooled waffles, place them on racks on top of baking sheets in a 350º F oven for a few minutes, until hot and crisp. Any leftover waffles can be frozen in zipper-lock bags to use as toaster waffles.

For the Gravy:

Place the flour, nutritional yeast and salt in a 2-qt. microwave-proof bowl or pitcher and microwave on high for 2 minutes. Whisk in the water, coconut milk, soy sauce, broth powder or paste, sesame oil and herbs.
Cook in the microwave on high for 2 minutes. Whisk the mixture well. Microwave again for 2 minutes, or until thickened (microwave once more if necessary). Whisk again, taste for seasoning, stir in the sliced green onions and serve hot.
If making on the stovetop, toast the flour, yeast and salt lightly in a DRY heavy skillet or saucepan over medium heat, stirring constantly. Do not brown the flour. Off the heat, whisk in the water, coconut milk, and soy sauce, making sure that there are no lumps. Whisk in the broth powder or paste, sesame oil and herbs. Stir over high heat just until it starts to boil, then reduce heat to medium and stir for several minutes, until thickened. Whisk again, taste for seasoning, stir in the sliced green onions and serve hot.

For the Crispy Sweet Potatoes:

Preheat your oven to 500ºF.
Cut the sweet potato/yam into 4 equal quarters, slicing it in half horizontally and then slicing the halves again in half lengthwise. You can peel the sweet potato/yam first, or remove the peel after cooking—it’s up to you.
I microwave the sweet potato/yam (without any water) in a covered microwave-safe casserole for about 7 minutes. You can also steam them. Just make sure that you remove them from the heat source when they are just barely cooked—you can stick a fork in the center, but the flesh is still firm.
Let them cool. (If you have not peeled them already, run some cold water over the skin side and the peel should come off easily. If it doesn’t, use a paring knife.) Slice the quarters lengthwise into about 3/8-inch-thick slices.
Assemble 3 shallow bowls (such as soup bowls) and place the 1/2 cup white GF flour mix in one; the coconut milk mixed with the Cajun seasoning and the 1/2 tablespoon white GF flour mix, in the second bowl; and the brown rice flour in the third.
Have ready a large baking sheet (dark baking sheets brown foods better), sprayed with oil from a pump spray bottle. Coat each slice of sweet potato/yam first with the white GF flour mix, then the coconut milk, and then the brown rice flour. Lay each coated slice on the prepared pan. Place in the preheated oven and bake for about 7 minutes, or until the bottoms are golden and crispy. Turn the slices over and bake for another 4-5 minutes, or until the bottoms are also golden and crispy.

Putting it all together:

While the sweet potato/yam slices bake, you can gently reheat the gravy, either in a saucepan on the stovetop, or in a microwave-proof pitcher in the microwave at no more than 50% power.
Place the already-made waffles on racks on top of baking sheets. Place them in the oven at the same time you turn the yam/sweet potato slices over to crisp the second side. Watch the waffles so that they do not brown. You just want to heat them up and crisp them a bit.
For each serving, place a waffle (or 2) on a heated plate, top each serving with 5 or 6 hot crispy sweet potato/yam slices, and drizzle with the hot gravy. Serve immediately.
Enjoy!

Notes

For convenience, make the waffles and the gravy ahead of time, and reheat just before serving. If you and your guests have big appetites, use 2 waffles per serving. If not, use one each.