Vegan Vanilla Waffles with Rhubarb Compote
These vegan vanilla waffles are quickly baked in a waffle iron at home and topped with rhubarb compote. The waffle batter is made without egg but oil instead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.zuckerjagdwurst.com.
Cooking tools:
- Waffle iron
- Kitchen scale
- Saute pan
- Pot
- Stove
- Chef's knife
- Cutting board
- Paring knife
- Mixing bowl
- Whisk
- Spoon
- Measuring cup
- Measuring spoon
- Pastry brush
- Spatula
- Plate
Ingredients
- 290 g (2.25 cup) flour type 405
- 50 g (0.25 cup) brown sugar
- 8 g (1.5 tsp) baking powder
- 8 g (1.5 tsp) vanilla sugar
- 2 vanilla beans
- 200 ml (1 cup) plant-based milk
- 15 ml (2 tbsp) vegetable oil
- 100 ml (0.5 cup) sparkling water
- 500 g (1 lb) rhubarb
- 50 g (0.25 cup) sugar
- 50 ml (0.25 cup) water
- 1 pinch of salt
- 500 g (18 oz) plant-based curd
- vegetable oil for frying
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