These veggie packed pasta waffles are the ultimate lunchbox meal that you can make ahead and stock your freezer with. They can be eaten by all ages, and are gluten-free, vegan, nut-free, and seriously satisfying. It’s like a combo of pasta and quiche, but in the easiest-to-hold waffle form.
They are protein-rich thanks to chickpea flour and lentil pasta (each waffle has 12g of protein), pack a whopping 10g of fibre per waffle, and are a great way to get some extra veggies in. Plus, they are also high in iron with 3mg per waffle!
Veggie Packed Pasta Waffles
The perfect lunchbox meal for your kids
Ingredients
- 125 g lentil pasta (uncooked weight, cooked according to packet - chop into small pieces for serving to babies under 12 months)
- 90 g chickpea flour
- 250 ml soy milk
- 1 large carrot (finely grated)
- 1/2 head broccoli (finely chopped)
- 60 g grated vegan cheese
- olive oil (to spray, for waffle maker)
Instructions
- Add all ingredients to a large bowl and stir until well combined (Note: This recipe works with freshly cooked pasta or leftover pasta, even if it already has sauce mixed through),
- Preheat your waffle maker, then lightly spray with olive oil when it's ready.
- Spoon mixture evenly into the waffle maker (this makes 6 large Belgian style waffles).
- Cook for around 12 minutes, or until most of the steam has stopped and the waffle lifts out easily.
Storage
Store leftovers in the fridge for 3 days or freeze for 2 months.Nutrition - Per Serving
Serving: 2 waffle | Calories: 448kcal | Carbohydrates: 60g | Protein: 24g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 316mg | Potassium: 1166mg | Fiber: 20g | Sugar: 9g | Vitamin A: 4996IU | Vitamin C: 100mg | Calcium: 223mg | Iron: 6mg
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