Vegan Belgian Liege Waffles

For all the vegan waffle-lovers out there, if you’ve been missing out on authentic Liege waffles because of the dairy products, it’s time to let your taste buds endorse the mouthwatering flavors of our vegan-friendly version.

Prep Time15 mins

Cook Time5 mins

Proofing2 hrs 30 mins

Total Time2 hrs 50 mins

Course: Breakfast, brunch, Dessert, Snack

Cuisine: belgian, european

Keyword: belgian liege waffles, vegan, vegan belgian waffles, vegan liege waffles, vegan sugar waffles, vegeterian

Servings: 12 Vegan Liege Waffle

Author: Waffle Pantry

Equipment

waffle iron

Ingredients

1 cup almond milk lukewarm
2 1/2 tsp SAF instant dry yeast
2 tbsp flaxseed ground
6 tbsp water
2 tsp vanilla extract
2 cups French flour T45
2 cups French flour T55
6 tbsp brown sugar
1 pinch salt generous
2 1/2 sticks Miyoko’s European style cultured vegan butter use alternatively palm shortening
1 cup Waffle Pantry Belgian pearl sugar

Instructions

Gently heat the milk to lukewarm temperature. Pour milk into a bowl and add yeast. Allow several minutes for the yeast to dissolve.
Next, combine water and flaxseed in a separate cup and allow to rest for 15 minutes.
Add water + flaxseed blend with vanilla extract to the yeast mixture. Then add flour, brown sugar, cinnamon and salt in large bowl. Mix gently.
Bring vegan butter to room temperature and add to dough. The dough should have a sticky texture.
Cover the dough and let it rest for 2 to 3 hours. This will allow the dough’s volume to double.
Once risen, gently mix to allow the air to be released from within the dough. Add Belgian pearl sugar to the dough.
Pre-heat waffle iron. Once heated, scoop 3.5oz dough ball from batch and place in its baking area and close lid. Bake time should be approximately 4 minutes. Monitor for doneness and preferred golden color.