Is your BBQ in use all summer long? These Vegan Chilli Cheese Waffle Potatoes use a tool that is typically only brought out at breakfast time, your waffle iron!
Using a waffle iron ensures the entire outside of the potato is crispy and golden while the inside stays soft and fluffy. These glorious potatoes are then topped with a super quick, hearty stovetop bean chilli, lots of creamy vegan cheese sauce then baked to perfection. This hearty appetizer or game time meal will satisfy your hungriest guest- or 16 year old!
How To Make Vegan Chilli Cheese Waffle Potatoes
-First step is to make the chilli. This will take approximately 30-40 mins.
-Next, make this Best Vegan Cheese Sauce recipe (skip if you are using store-bought).
-Meanwhile boil potatoes until just cooked through with no hard centres but not mushy. This is very important. One way to test is to remove a potato and pierce it with a fork. The fork should go straight through and the potato should not crumble. If you have made a mistake and the potato is overcooked you can make smashed potatoes instead using the instructions in my Loaded Vegan Smashed Potato recipe.
-Season potatoes.
-Preheat oven to 425F. Ensure oven rack is in the centre position.
-Heat a waffle iron to high setting and spray with non-stick spray ( not a Belgian Waffle iron). Add 4 potatoes or as many fit into your waffle iron. Close the lid pressing the potatoes down flat. Cook for 5-6 minutes or until potatoes are golden brown and crispy.
Add waffle potatoes to a parchment lined baking tray. Spoon over chilli, vegan cheese sauce and sprinkle over green onion.
Bake for 15-20 mins or until cheese is golden brown on top.
Uses For Extra Cheese Sauce
This cheese sauce is hands down the Best Vegan Sauce recipe. If you are lucky enough to have extra leftover you can use for a Grilled Cheese and Basil Sandwich
Try These Extra Topping on Your Vegan Chilli Cheese Waffle Potatoes
If you are looking to load these waffle potatoes even more try adding:
Type Of Waffle Iron To Use For These Waffle Potatoes
This is the waffle iron I use for this recipe. I first experimented using a Belgian waffle maker and it didn’t turn out as well. The Belgian iron is too deep causing the potatoes to fall apart. If you don’t have a waffle iron you could smash your potatoes (see my Loaded Smashed Potato recipe) or substitute fries instead.
Sharing Is Caring!
If you make these Vegan Chilli Cheese Waffled Potatoes please take a photo of them. Share it with me at @SusanCooksVegan. I’ll feature your beautiful creation on my Instagram and Facebook stories.
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Thanks for the love, my friends!
Susan xox
How To Make Vegan Chilli Cheese Waffle Potatoes
Vegan Chilli Cheese Waffle Potatoes are crispy golden waffled potatoes topped with creamy vegan cheese sauce and hearty bean chilli.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4–6 Servings 1x
- Category: Appetizer, Main
- Method: Stovetop, Bake
- Cuisine: Canadian, American
- Diet: Vegan
Ingredients
For The Waffle Potatoes
- 12 small Yukon Gold potatoes
- 2 tbsp olive oil
- 1 1/2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For The Vegan Cheese Sauce
- 1 batch of The Best Vegan Cheese Sauce or use 500g store bought
For The Chilli
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 green pepper diced
- 6 medium tomatoes, seeded and diced or 1 can of chopped tomatoes
- 6 tbsp tomatoes paste
- 2 cups water or vegetable stock
- 4 cups mixed cooked beans
- 1 tbsp coconut sugar or maple syrup
- 1 tsp cumin
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt & pepper
- Cayenne or hot peppers to taste (optional)
Green onion to garnish .
Instructions
- First step is to make the chilli. Heat a non stick skillet over medium heat. Add onion and garlic and sauté for 4 minutes or until onions are translucent.
- Add remaining ingredients and simmer for 30-40 until thickened, stirring occasionally.
- Make this Best Vegan Cheese Sauce (skip if you are using store-bought).
-
Meanwhile, add the potatoes to a large pot of salted boiling water, boiling the potatoes until just cooked through with no hard centres but not mushy. This is very important. One way to test readiness is to remove a potato and pierce it with a fork. The fork should go straight through and the potato should not crumble.
-
Preheat oven to 425F. Ensure oven rack is in the centre position.
-
Heat a waffle iron to high setting and spray with non-stick spray( not a Belgian Waffle iron). Add 4 potatoes. Close the lid pressing the potatoes down flat. Cook for 5-6 minutes or until potatoes are golden brown and crispy.
- Add waffle potatoes to a parchment lined baking tray. Spoon over chilli, vegan cheese sauce and sprinkle over green onion.
- Bake for 15-20 mins or until cheese is golden brown on top.
Notes
If your potatoes get overcooked or don’t work in your waffle iron your can turn them into smashed potatoes using my recipe Loaded Vegan Smashed Potatoes
