I was extremely happy with how these waffles turned out! They have such nutritious ingredients and taste so fun too! You can flavor them however you want, i obviously did a lil Indian feel to them this time but they are so adaptable you can make them Mexican, Italian and you can totally eat them on its own with sauces or chutneys of choice. I made it with some masala creamy herby cannelini beans for something different this time and it really worked so nicely together!

Serves: makes 6 waffles

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30

🥗 I N G R E D I E N T S


I cup yellow split moong lentils ( soaked for 4 hours or overnight)

1/4 cup rice ( soaked for 4 hours or overnight)

1 tbsp dried fenugreek leaves

1 cup grated carrots

1/2 tsp turmeric

1/8 tsp asafetida

1 tsp garam masala

1 tsp salt

1/4 cup fresh coriander chopped

1/2 tsp baking soda

1/2 tbsp apple cider vinegar


440g white cannelini beans

2 tbsp vegan butter or olive oil

1 cup fresh coriander chopped

1/3 cup fresh mint chipped

1/2 cup coconut milk

1/8 tsp asafetida

juice of 1 lemon

1/4 tsp salt

1 tsp garam masala

Baked cherry tomatoes

Vegan yoghurt

🌿 T H E M A G I C

  1. The lentils and rice can be soaked together for 4 hours or overnight, i usually soak them in the morning and use them that evening :)

  2. once soaked, rinse the rice and lentils till the water is clear

  3. In a food processor, add the rice and lentils and grind till it forms a smooth batter

  4. Pour into a bowl and add all other ingredients except the baking soda and vinegar

  5. Set aside and prepare your bean mix or topping/chutney of choice!

  6. For the beans, in a pan melt the butter and add in the rest of the ingredients and cook on a low heat for about 10 minutes to let the flavors marinate and get to know each-other :).

  7. For the tomatoes, place on baking tray spray with oil and place in oven at 420f for about 15 minutes or till juicy and caramalised.

  8. The waffles taste best when made hot so save making them till the end :). Heat your waffle maker and once ready, add the apple cider vinegar and baking soda and mix.

  9. All waffle makers differ in shape and size, but pour the batter into your waffle maker, make sure you push the batter to all corners.

  10. When your waffles are ready to serve, pour beans on top and add some dollops of vegan yoghurt and roasted tomatoes!

Sprinkle some love, say a prayer of gratitude & serve with joy

* Btw if you do leave these waffles to eat later, they do become a little harder/lose their fluffiness so you can heat them up again either in your waffle maker or in a pan but with the lid on to retain moisture!

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