Low Carb Vegan Waffle w Spicy Cheesy Hash

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    15 min

  • ready time

    ready time

    30 min

Low Carb Vegan Waffle w Spicy Cheesy Hash

Enjoy a savory, vegan Keto breakfast recipe in under 30 minutes. A nutritious waffle is made with almond flour and nutritional yeast and cooked in your waffle maker or waffle iron at home. If you don’t own a waffle maker, you can cook the batter like a pancake on your stovetop! Served on the side is a blend of Keto vegetables sauteed with a scratch-made taco seasoning mix. These aren’t just plain vegetables served for breakfast. The veggie hash is topped with a vegan cheese sauce, made with nutritious hemp and chia seeds. You’ll be amazed by the cheesy flavor. Fold the cheese-topped vegetables into your savory waffle for a yummy and satisfying Keto vegan breakfast.

What Are Hemp Seeds?

Hemp seeds are harvested directly from the hemp plant. They are also known as “hemp hearts”, and can be found in health sections or gluten-free sections in grocery stores. The seeds have an earthy taste and are extremely nutritious. Just one tablespoon of seeds contains high amounts of magnesium, phosphorus, and healthy fat.

Is Nutritional Yeast Vegan?

The reason yeast is added to many baked goods is because it’s alive and grows. Sure, we’re just talking about healthy bacteria, but most yeast is technically a living, breathing thing. However, nutritional yeast is something different. Although it contains yeast, it’s not alive in this dry, flaky form. Nutritional yeast still contains immense amounts of B vitamins and important minerals.

  • Net Carbs

    14.6 g

  • Fiber

    6.6 g

  • Total Carbs

    21.5 g

  • Protein

    13.9 g

  • Fats

    30.6 g

394 cals

Low Carb Vegan Waffle w Spicy Cheesy Hash

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Almond flour

    Almond flour

    0.25 cup

  • Tapioca Flour

    Tapioca Flour

    0.5 tbsp

  • Salt

    Salt

    1 dash

  • Nutritional Yeast

    Nutritional Yeast

    0.5 tbsp

  • Baking powder

    Baking powder

    0.25 tsp

  • Almond milk

    Almond milk

    3 tbsp

  • Coconut oil

    Coconut oil

    0.5 tsp

  • Squash Butternut Frozen Unprepared

    Squash Butternut Frozen Unprepared

    1.5 oz

  • Celery

    Celery

    0.75 oz

  • Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D

    Brown mushrooms (Italian or Crimini mushrooms), raw, high in vitamin D

    1 oz

  • Olive Oil

    Olive Oil

    1.5 tsp

  • Salt

    Salt

    1 dash

  • Black pepper

    Black pepper

    0.13 tsp

  • Onion powder

    Onion powder

    0.13 tsp

  • Garlic powder

    Garlic powder

    0.13 tsp

  • Cayenne

    Cayenne

    0.13 tsp

  • Paprika

    Paprika

    0.13 tsp

  • Cumin, ground

    Cumin, ground

    0.25 tsp

  • Extra virgin olive oil

    Extra virgin olive oil

    0.25 tsp

  • Hemp Seeds Shelled Or Hulled

    Hemp Seeds Shelled Or Hulled

    1 tbsp

  • Nutritional Yeast

    Nutritional Yeast

    0.5 tbsp

  • Chia seeds

    Chia seeds

    0.5 tsp

  • Water

    Water

    1.5 tbsp

  • Salt

    Salt

    1 dash

Recipe Steps

steps 4

30 min

  • Step 1

    In a large mixing bowl, whisk together almond flour, tapioca flour, salt, nutritional yeast, and baking powder. In a separate, heat-safe bowl, combine almond milk and coconut oil. Heat the almond milk and oil in a microwave for 20-30 seconds until the oil is melted. Stir the liquid and fat together, then whisk them into the dry ingredients. Whisk the mixing bowl to combine your waffle batter. Add additional cold almond milk if you need to thin out the batter anymore.
    Step 1
  • Step 2

    Heat a waffle maker until it’s ready to use. Use only pan spray if you need to lubricate it at all. Pour the waffle batter into the maker, and cook the waffle until it’s done. Since this is a vegan batter, you may not need to cook it for as long as you would a traditional waffle. Some edges may appear dark, but they should not be burnt. Transfer your waffle to your serving plate to cool.
    Step 2
  • Step 3

    To make the vegetable hash, add cubed frozen butternut squash to a pan. Cover the squash in the pan and heat it until the squash thaws and starts to tenderize. While the squash is cooking, dice raw celery and mushrooms. Add the diced veggies to the pan of tender squash, along with olive oil, salt, pepper, onion powder, garlic powder, cayenne, paprika, and cumin. Toss the ingredients and cook them on high heat until they’re all charred and golden all over.
    Step 3
  • Step 4

    Add the hot vegetable hash to your serving plate, and drizzle extra virgin olive oil over them. To make the cheese sauce, add raw hemp seeds, more nutritional yeast, chia seeds, water, and salt to a bullet blender. You may also wish to include a pinch of garlic powder. Blend the ingredients until you have a creamy cheese sauce, then pour it directly over the vegetables. Enjoy forkfuls of fluffy waffle with hot and cheesy vegetable hash.
    Step 4