Any of my previous roommates (and The Husband) will tell you how much I love to make waffles on the weekends. To me they are the perfect breakfast, and the waffle iron the perfect kitchen appliance. Where else does such magic occur? You pour in goopy batter and four minutes later you have crispy deliciousness with deep dimples perfect for holding additional yumminess.
While I love sweet waffles (blueberry-oat waffles or pumpkin spice waffles), it was time to go in a savory direction. I bring you these cheesy chorizo waffles topped with salsa, perfect for Meatless Monday.
You have to make your own waffles if you are gluten-free. The original recipe is from my Oster waffle iron pamphlet. Leftover waffles go in the freezer; you can pop them into the toaster for a quick breakfast or lunch. Savory waffles like these can stand in for bread to make quick sandwiches or open-face melts.
vegan, gluten-free, reduced-sugar diets
low-sodium or migraine diets
All of our recipes are gluten-free, sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for Wednesday essays and Friday giveaways (when available).
This is similar to the waffle iron I use. Happy waffling!
Cheesy chorizo waffles
- 1 tbsp flax seeds (ground)
- 1-1/3 cups all-purpose flour (gluten-free) or Bob's Red Mill All-Purpose Gluten-Free Baking Mix (165 g)
- 1 cup milk soy, skim, rice milk
- 8 ounces soy chorizo (or quinrizo)
- 1/4 cup olive oil (extra virgin) canola oil
- 2 tbsp corn grits (white, stone-ground) yellow corn meal
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 cup cheddar cheese grated, Daiya cheddar-style shreds
- 287 calories
- 19 g fat
- 3 g saturated fat
- 7 g monounsaturated fat
- 2 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 649 mg sodium
- 110 mg potassium
- 25 g carbohydrate
- 5 g fiber
- 3 g sugars
- 9 g protein
- 8 Weight Watchers Points Plus
Savory waffles for breadcrumbz and panini from Gluten-free Goddess (gluten-free and vegan)
Savory cornmeal and chive waffles from Joy the Baker