Veggie Waffles

Savory Veggie Waffles

ByCafe Osharak Published on Updated on
Jump to Recipe Print Recipe

One way I like to use up extra root vegetables is to make savory veggie waffles. They’re colorful, comforting, and such fun to eat. Over time, they’ve become one of my favorite ways to celebrate whatever is lingering in the crisper drawer.

I like to use carrots, parsnip, turnips, rutabaga, yams, potatoes. I add shredded onions for flavor and any bean or lentil sprouts. All these vegetables combined contribute to a waffle-like texture and bring out each other’s flavors. In other word, these are elevated potatoes latkes loaded with other vegetables.

Savory waffle with slice of egg.
Veggie Waffles

For a well-rounded brunch or breakfast spread, pair these crispy, veggie-forward savory waffles with a few other seasonal favorites from the blog. Start with elegant easy homemade smoked salmon and a side of chive blossom compound butter to elevate your breads or toast. For egg lovers, the vibrant green eggs with herbs or rich and comforting shirred eggs in tomato confit are must-trys! And don’t forget a little something sweet to finish—Pesche Dolci, Italian peach cookies.

The Best Parts of This Recipe

  • Versatile and creative: Swap in whatever vegetables are in season or hiding in your fridge. It’s a flexible recipe that welcomes improvisation.
  • Veggie-forward savory waffles: Perfect for breakfast, brunch, or even dinner.
    A great way to use up root vegetables that may have lost their looks but still pack flavor and nutrition. (Root vegetables have a longer shelf life and can last longer in the crisper. After a while they loose their richness of flavor, but they still carry nutritional value. )
  • Make ahead: Shred and prep the vegetables ahead of time. The veggie waffle batter can be stored in the fridge for several hours.

If you love savory waffles here is another family favorite Falafel Waffles made with garbanzo beans and fresh herbs.

Essential Grocery List and Ingredient Notes

  • Root vegetables: Carrots, parsnip, turnips, rutabaga, yams, potatoes are all good options.
  • Eggs: They bind the mixture and add protein.
  • Flour: All-purpose works; whole-grain or chickpea flour add extra heft. I also put a small amount of baking powder to help with the lift.
  • Salt & pepper: For balanced flavor I like pink Himalayan salt.
  • Oil: Olive oil is ideal; you can mix with grapeseed oil for a neutral taste.
  • Salt: The amount of salt will depend on your preferences and dietary restrictions. I like to use pink Himalayan salt.
  • Oil: Using olive oil is always the best option. However, sometimes I will use a combination of grapeseed and olive oil. 

Optional Substitutions and Customization

  • For a grain-free version, use almond flour or a gluten-free flour blend such as chickpea or potato starch.
  • You can substitute the root vegetable with zucchini and pepper. Since zucchini and squash have a high moisture content you might want to squeeze out the liquid.
  • For vegan veggie waffle, replace the egg with 1 tablespoon ground flax-seed mixed with 3 tablespoons water. Try flax “eggs” (1 Tbsp flax meal + 3 Tbsp water per egg) or use chickpea flour batter for binding.

Time Commitment and Prep Tools

Estimated time

  • 10-12 minutes: Prep & mixing
  • 5-7 minutes: For cooking
  • 15-20 minutes: Time to chill

Special tools you’ll need

  • Waffle maker (classic or Belgian style)
  • Grater or food processor for shredding
  • Mixing bowl
  • Measuring cups & spatula

Recipe Steps at a Glance

  • Prep the vegetables (wash, peel, shred)
  • Mix eggs, flour, seasoning
  • Stir in the shredded veggies
  • Heat waffle maker
  • Cook until golden and crisp

How to Make Veggie Waffles

Step 1: Preparing the vegetables

  • Chopped veggies in a food processor.
    Pic. 1
  • Quick blanched vegetables.
    Pic. 3
  • Shredded veggies in a bowl.
    Pic. 3

Wash, peel, and shred your chosen root vegetables into a bowl. Using a food processor will speed up the process of shredding (Pic.1).

Bring a pot of water to a boil and, add some salt and quickly blanch the the shredded vegetables. Give them a good stir, ensuring that all the vegetables are submerged in water and let them boil for one minute. Drain them in a colander (Pic.2).

Place the vegetables in a bowl (Pic. 3).

At this point you can save the parboiled vegetables in the fridge or freeze for later use.

Step 2: Making the Batter

  • Adding eggs to the veggies.
    Pic. 4
  • Adding lentil sprouts to the mixture.
    Pic. 5
  • Mixing in the flour.
    Pic. 6

In a separate bowl, beat the eggs. Whisk in the eggs into the shredded vegetables (Pic. 4).

Add the bean or lentil sprouts and mix well (Pic. 5).

Stir in flour, salt, pepper, and any herbs or spices (Pic. 6).

The vegetable batter is ready to be used as a waffle mix or it can be frozen for later use as a hash.

Step 3: Cook the Waffles

Brush with oil for easy release and extra crispness.

  • Making veggie waffles in a waffle iron.
    Pic. 7
  • Making veggie waffles in a waffle iron.
    Pic. 8
  • Making veggie waffles in a waffle iron.
    Pic. 9

Scoop enough batter into the hot waffle maker, close the lid, and cook for about 5–7 minutes, or until golden and crispy (Pic. 7.)

You can make one big waffle (Pic. 8) or small individual waffles (Pic. 9).

Step 4: Keep Warm & Repeat

  • Making veggie waffles in a waffle iron.
  • Making veggie waffles in a waffle iron.
  • Making veggie waffles in a waffle iron.

If making a batch, transfer waffles to the oven set at 200 °F to keep them warm while you cook the rest.

What Goes Well With Veggie Waffles

Waffle with sprouts.

The veggie waffles are good as is, but I like to serve them with sour cream, boiled or poached eggs, butter, or even maple syrup.

These were the waffles I made for an Easter Sunday breakfast, topped with soft boiled eggs, chopped chives, tarragon, and radish sprouts.

  • Top with homemade smoked salmon, dill, and a drizzle of crème fraîche.
  • Serve with soft-poached or shirred eggs in tomato confit for a hearty brunch.
  • Enjoy alongside falafel waffles and tahini for a Middle Eastern-inspired spread.
  • Add a green omelette for extra color, protein, and greens.

Tips and Wisdom from Cafe Osharak

  • Blanch the shredded vegetables. A quick parboil jump-starts the cooking process and helps prevent oxidation—especially important for potatoes, which tend to darken quickly once shredded.
  • Add the flour gradually. The exact amount will depend on how much moisture the vegetables release. Start with less and add as needed until the mixture holds together.
  • Don’t overfill the waffle maker. Overstuffing can cause batter to overflow or result in soggy, undercooked centers. For crisp, evenly cooked waffles, less is more
  • Store leftovers in the fridge. They reheat beautifully in a toaster oven—crispy on the outside, tender on the inside.
  • Store pre made batter: The batter can be prepared in advance and stored for several hours in the refrigerator. Just keep in mind that the liquid from the eggs and vegetables may separate over time. If there’s excess liquid on the bottom, carefully pour it off or simply give the batter a good stir. You may also want to add a tablespoon or so of flour to bring it back to the right consistency.
  • Greasing the Waffle Iron: Brush the waffle iron with oil before each application. This will ensure the crispness and easy release. In case the waffle seems sticking, nudge it with a small wooden skewer in between the grooves.
  • Avoid opening the waffle iron too early—give the waffle time to fully cook and set to prevent it from breaking apart.

Frequently Asked Questions

Can I freeze these waffles?

Yes! Cool completely, freeze flat on a sheet pan, then wrap in a parchment paper and store in freezer bags. Reheat at 350 °F until heated through and crispy.

What if I don’t have a waffle maker?

Use a skillet or griddle: drop scoops of batter like pancakes and cook until golden on both sides.

Can I replace eggs for a vegan version?

Try flax “eggs” (1 Tbsp flax meal + 3 Tbsp water per egg) or use chickpea flour batter for binding.

More Recipes to Try from Cafe Osharak

If you enjoyed this recipe, you might love exploring more of my vegetable-forward favorites—like Baked Artichokes, Nettle Soup, and Wilted Purslane Salad. Each one is a family favorite that I can’t wait for you to try! Let me know how they turn out for you!

Overhead shot of gazpacho soup.

Gazpacho Soup

Roasted cabbage wedge with the caper-tarragon tapenade.

Roasted Cabbage

Kale and apple salad.

Kale and apple salad


Tried this savory waffles or any others from my blog? 🌟 Rate it and drop a 📝 comment to share your thoughts! I’d love to hear how it went! ✨ ⭐


Veggie Waffles

These waffles are loaded with veggies and are crispy outside. They are good for breakfast or brunch and go well with eggs, smoked salmon and spreads.
Save Pin Recipe Print Recipe
Veggie Waffles
Prep Time:15 minutes
Cook Time:25 minutes
Course
Breakfast
|
Brunch

Ingredients

  • 1 carrot peeled and shredded
  • 1 parsnip or turnip or rutabaga peeled & shredded
  • 1 yam peeled and shredded
  • 2 potatoes peeled and shredded
  • 1 onion shredded
  • ½ cup bean or lentil sprouts optional
  • 2 eggs beaten
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • kosher salt and pepper to taste
  • 1 teaspoon paprika

Instructions

Blanch the vegetables

  • Bring a pot of water to a boil. Shred all vegetables. Blanch everything except the onion and sprouts for 1 minute, then drain thoroughly in a colander to remove excess moisture.

Mix the base

  • In a large bowl, combine the blanched vegetables with the onion and sprouts. Season with salt, pepper, and paprika.
  • Stir in the beaten eggs. In a separate small bowl, mix flour with baking powder, then add to the vegetable mixture. Stir until well combined.

Cook the waffles

  • Preheat your waffle iron to medium heat. Lightly brush with melted butter or oil. Place ½ to 1 cup of the veggie mixture onto the waffle iron and close. Cook for 3–5 minutes, then flip (if your waffle maker allows) and cook for another 3–4 minutes, or until golden and crisp.

Repeat

  • Continue with the remaining batter, brushing the waffle iron between batches as needed.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.
  • Blanch the shredded vegetables. A quick parboil jump-starts the cooking process and helps prevent oxidation—especially important for potatoes, which tend to darken quickly once shredded.
  • Add the flour gradually. The exact amount will depend on how much moisture the vegetables release. Start with less and add as needed until the mixture holds together.
  • Don’t overfill the waffle maker. Overstuffing can cause batter to overflow or result in soggy, undercooked centers. For crisp, evenly cooked waffles, less is more
  • Store leftovers in the fridge. They reheat beautifully in a toaster oven—crispy on the outside, tender on the inside.
  • Store pre made batter: The batter can be prepared in advance and stored for several hours in the refrigerator. Just keep in mind that the liquid from the eggs and vegetables may separate over time. If there’s excess liquid on the bottom, carefully pour it off or simply give the batter a good stir. You may also want to add a tablespoon or so of flour to bring it back to the right consistency.
  • Greasing the Waffle Iron: Brush the waffle iron with oil before each application. This will ensure the crispness and easy release. In case the waffle seems sticking, nudge it with a small wooden skewer in between the grooves.
  • Avoid opening the waffle iron too early—give the waffle time to fully cook and set to prevent it from breaking apart

Nutrition

Calories: 338kcal | Carbohydrates: 68g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 286mg | Potassium: 1622mg | Fiber: 10g | Sugar: 6g | Vitamin A: 3067IU | Vitamin C: 50mg | Calcium: 154mg | Iron: 3mg
Servings: 4
Calories: 338kcal
Author: Noune ~ Cafe Osharak
Tried this recipe?Mention @osharak.cafe or tag #osharak.cafe!

Similar Posts

5 from 2 votes (2 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating