Many great dishes come from a willingness to try something new — and Soy Foods Month is the perfect time to do just that. Soy is a versatile plant‑based protein, and soy milk makes it easy to fold into everyday recipes.

If you’re looking to swap in soy for a classic favorite, these “Vegan Soy Milk Waffles With Blueberries” prove that a less‑traditional approach can still deliver a plate of warm, irresistible waffles.

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Vegan Soy Milk Waffles With Blueberries

Makes 4 servings

• 2 cups of whole wheat self-rising flour
• 2 teaspoons of baking powder
• 4 tablespoons brown sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon vanilla extract
• 1 pinch of salt
• 11/2 cups of soy milk
• 51/2 tablespoons vegetable oil, plus extra for greasing

To serve:

• 2 blood oranges
• 4 tablespoons almond butter
• 1 handful of blueberries
• 11/2 ounces dried mulberries

Mix the flour and baking powder in a bowl. Mix in the sugar, cinnamon, vanilla, salt, soy milk, and oil and mix until smooth.

Heat a waffle iron and brush with oil. Cook the batter in batches to make 8 waffles.

To serve, peel the oranges, removing the white pith and cut into slices. Place the waffles on plates, drizzle with the almond butter and garnish with oranges, blueberries and mulberries.

Recipe courtesy Lines+Angles