Black Bean Waffles
Chewy, hearty black bean patties cooked to crispy perfection in a waffle maker. Fun to eat and perfect for meal prepping! Vegan, gluten-free, and ready in under 30 minutes.
- 1 15 oz can black beans drained and rinsed
- 1/2 onion chopped
- 1 rib of celery chopped
- 2 garlic cloves minced
- 1 handful fresh parsley chopped
- salt & pepper to taste
- 1/2 tsp paprika
- 1/2 tsp cumin
- pinch of cayenne pepper
- 2 tbsp nutritional yeast
- 1/4 cup oat flour
- 1 tbsp ground flaxseed
- 1 tbsp ketchup
- 1 tbsp vegan worcestershire sauce
- 1 tsp chili powder
- Preheat oven to 325°F. Arrange black beans on a baking sheet lined with parchment paper and bake for 15 minutes. The beans should be slightly dried out and not wet.
- Meanwhile, cook onion, celery, and garlic in oil or water in a pan over medium heat for about 5 minutes, or until onion turns translucent. Remove from heat and let cool as you prepare the next step.
- Once the beans have dried out slightly, take out of the oven and briefly cool. Place in a mixing bowl and mash beans with a fork, leaving about half the beans whole.
- Once you’ve mashed the beans, add in the cooked veggies and remaining ingredients. Mix until combined. Let sit for a few minutes as you heat up the waffle iron.
- Lightly oil both sides of your waffle iron so the black bean mixture does not stick. When your waffle iron is heated, add a big spoonful of the mixture into each section of your waffle iron (as opposed to one spoonful in the center, as this mixture will not spread like a typical waffle batter).
- Close your waffle iron and let your waffles cook. They will be firm and browned on the outsides when they are ready (about 3 minutes, depending on your waffle maker).
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