Pumpkin waffle sticks with caviar – VEGAN!
You make these savory waffle sticks with pumpkin puree, turmeric and paprika powder. After baking, they are filled with vegan caviar and crème frache. Yes, really, because even these products are now plant-based!
This year I was lucky with pumpkins from my own garden. They grew there 'just like that' from some seeds I had put in the ground in the spring. The seeds, once again, simply came from a pumpkin from the supermarket. Worth a try!
vegan caviar
I can hear you thinking: “Aren't caviar preserved fish eggs? How can that possibly be vegan?” Well, here’s the thing: the Danish company Cavi·art has been making plant-based caviar based on seaweed since 1988. And let me tell you what… it’s delicious!
I have tasted 'vegan caviar' before, and I was never really a fan of it. It always seemed to lack something in terms of texture or flavor. But the caviar from Cavi·art is truly different. A worthy alternative to 'the real thing'. And you know what’s so great… you don’t have to travel all the way to Denmark for it. In the Netherlands, it is sold as ' vegan caviar' under Albert Heijn’s own brand. Now that’s convenient!
Vegan crème frache
Then another product – crème frache. That's dairy, right? Wrong! You can also find plenty of plant-based versions in the store. Made from soy, almond or oats. But my favorite is still making my own.
For this you need 200 g of soaked cashew nuts (soak for 12 hours), the juice of 2 limes, a pinch of salt, nutritional yeast and 3 tbsp water. In the blender with it and your own vegan crème frache is ready. Don't you eat plant-based right now? Then you can of course also use regular crème frache for this recipe.
You can make about 15-20 waffle sticks with this recipe
Ingredients:
- ½ round pumpkin
- 150 ml plant-based milk (almond, oats or soy)
- 300 gr self-raising flour
- 1 tl baking powder
- 2 tbsp sunflower oil
- ½ tl of salt
- 2 tsp turmeric
- 2 tl paprika
and further…
- 150 ml (vegan) crème frache
- 1 tsp dill needles
- Salt and pepper to taste
- 50 gr vegan caviar
- some chopped chives, to sprinkle
Preparation pumpkin waffle sticks with caviar
Cut the pumpkin in half and remove the seeds. Then cut half of the pumpkin into pieces and bring to the boil in lightly salted water. Let the pieces cook for about 5-8 minutes, until they are tender. Finally, puree the pumpkin with an immersion blender or blender.
Now mix the vegetable milk with the pumpkin puree. Add the self-raising flour, baking powder, sunflower oil, salt, turmeric and paprika and stir to form a thick batter. The batter should be about as thick as custard.
Heat a waffle iron and grease it with a little oil. Bake a tablespoon of the batter at a time to form a nice, firm waffle. After baking, let the waffles cool down and finally cut them into strips.
Mix the crème frache with the dill needles and salt and pepper to taste and place in a piping bag. Fill the compartments of the waffle sticks alternately with a spoonful of vegan caviar and a dollop of crème frache. Finally, sprinkle with some chopped chives. - Enjoy your dinner!
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Prefer a video?
In the video below you can see how I make the pumpkin waffle sticks with vegan caviar in 30 seconds:
- This recipe was made in collaboration with Cavi art.
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