5 from 2 votes

Jon and I have been making these vegan potato waffles for years now. They are gluten-free and made without oil, so all can enjoy! This recipe for potato waffles makes for the perfect savory vegan breakfast. Crunchy on the outside, soft and moist on the inside.

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Triangle shaped potato waffles on black plates.

How To Make Vegan Potato Waffles

First, cook the potatoes, so they are nice and soft. When I’m in a hurry, I chop the potatoes up into cubes and microwave them. This recipe works great with baked potatoes as well, though, if that’s more your jam. If you choose to bake them instead, then leave them whole and poke some holes in them. Microwaving the potatoes takes about 10 minutes, whereas baking them takes about 50 minutes at 400°F/200°C.
While the potatoes are baking, chop up one onion and zucchini and sauté them until soft. I usually sauté the veggies in half of a cup of water in lieu of using oil.
Once your potatoes are cooked, put them in a bowl and mash them up using a potato masher.
Next, you’ll add in the sautéed veggies, spices and stir until evenly dispersed.
Finally, scoop the no flour mashed potato waffle mix into a waffle iron and cook until well done. I like this recipe for potato waffles to be nice and crispy, so I let it cook extra long.

Recipe Topping Ideas

These oil-free potato waffles are tasty on their own, but who doesn’t like toppings? They taste even more amazing with some homemade guacamole or pico de galo on top! What’s your favorite savory topping for no flour mashed potato waffles? How about some easy coconut bacon on top of freshly sliced avocado? Can you say drool-worthy?

More Vegan Breakfast Ideas

We hope you LOVE these vegan potato waffles! They’re:
Savory
Crunchy
Versatile
Nutritious
& SO satisfying!

If you try these oil-free potato waffles, let me know! Leave a comment, rate it, and remember to take a picture and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!

Recipe

Ingredients

3 pounds of red potatoes, about 7 cups chopped
1/2 cup water
1 zucchini, cut length-wise, and then chopped
1 red onion, chopped
4 cloves garlic, minced
2 tablespoons chives, chopped
1/2 teaspoon Himalayan salt
1/2 teaspoon ground black pepper

Instructions

Prepare: Chop potatoes into cubes and place them into a microwave-safe bowl.
Cook: Add a fourth of a cup of water to the bowl and microwave for 10 minutes.
Chop: While the potatoes are baking, chop up the onion and zucchini and sauté them in 1/4 cup of water (or more) until the onion is translucent and the zucchini is soft.
Mash: Once your potatoes are cooked, put them in a bowl and mash them up using a potato masher.
Combine: Add the sautéed veggies, garlic, chives, salt, and pepper to the bowl and stir until evenly dispersed.
Cook: Scoop potato mix into a waffle iron and cook until well done. I like mine extra crispy, so I let it cook extra long.

Equipment

Notes

Please read through the above blog post for helpful tips & tricks!

Nutrition

Calories: 17kcal, Carbohydrates: 4g, Protein: 1g, Fat: 0.1g, Saturated Fat: 0.04g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.01g, Sodium: 199mg, Potassium: 125mg, Fiber: 1g, Sugar: 2g, Vitamin A: 110IU, Vitamin C: 8mg, Calcium: 15mg, Iron: 0.2mg

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