These cheesy broccoli waffles really are a game-changer for brunch. Even those that are on the fence about broccoli are likely to love these thanks to the light, fluffy waffle batter, the tasty dairy-free cheese, and the crispy golden outside. We like to serve these with a quick “sour cream” (lemony yoghurt), avocado, and some greens.

INGREDIENTS – Serves 4-5

2¾–3 cups (200 g) broccoli (florets and small stems)

1 cup (140 g) all-purpose or gluten-free flour

1 cup (100 g) chickpea/gram flour

2 teaspoons (9 g) baking powder

1 teaspoon hot smoked paprika

1 teaspoon garlic granules

¼ cup (20 g) nutritional yeast

2 cups (480 ml) of unsweetened plant-based milk

⅔ cup (80 g) grated dairy-free cheese

Salt and pepper, to taste

Oil, for the waffle iron

For Topping

½ cup (120 g) thick, unsweetened, dairy-free yogurt

1 tablespoon (15 ml) lemon juice

2 avocados, peeled and sliced

2 handfuls arugula

Fresh parsley or cilantro

A pinch of chile flakes


1. Chop the broccoli very small. Grate it, or add it to a food processor and blitz until it’s very small.

2. To make the waffle batter: Sift the flours into a large mixing bowl. Add the baking powder, hot smoked paprika, garlic granules, and nutritional yeast. Whisk to mix.

3. Pour in the milk and whisk until almost fully combined. Add the grated cheese and broccoli. Stir to combine the batter and season with salt and pepper.

4. Let the batter rest while you heat the waffle iron. You will be making waffles in batches; to keep them warm set the oven to a very low temperature or have a covered plate ready.

5. Once the iron is hot, brush or spray with oil. Add around ⅓ to ½ cup (a few tablespoons) of batter per waffle; the amount will depend on the size of your waffle maker. Cook the waffles according to your waffle iron instructions, until golden and crisp outside. I like to wait until most of the steam has gone which is always longer than the machine says.

6. When the waffles are finished, keep them warm. Repeat to make 8 to 10 waffles.

7. To make the toppings: In a small bowl, stir together the yoghurt and lemon juice with a pinch of salt. Peel, de-stone, and slice the avocado.

8. Serve the waffles warm and topped with the lemon yoghurt, avocado, arugula, herbs, and chile flakes.

9. Leftover waffles will keep in a sealed container for 2 to 3 days in the fridge or up to 1 month in the freezer. Warm them back up in the oven, in a hot pan, or in a toaster.


If you don’t have a waffle iron, make these into pancakes by cooking them in a greased nonstick frying pan and flipping them over once golden and cooked through.

Nourishing Vegan Every Day by Amy Lanza, £19.99 Fair Winds Press. Photography Amy Lanza