VEGAN PORTOBELLO WAFFLES

PREP TIME: 20 MINUTES
COOKING TIME: 20 MINUTES
SERVES: 4

Dig out your waffle maker and create something special for breakfast by cooking up these savoury vegan waffles, topped with juicy portobello mushrooms and soy dressing.

View recipe steps

Step 1.

Mix together the ingredients for the dressing and set aside.

250g soy yogurt
1 tsp tamari
1 tbsp maple syrup
Freshly ground black pepper

Step 2.

Mix together the almond milk and lemon juice in a jug and leave to stand for 5 minutes. In the meantime, heat and oil the waffle iron.

  • 250ml almond milk
  • 1 tsp lemon juice
  • 2 tbsp olive oil

Step 3.

In a bowl mix together the olive oil, flour, baking powder and salt. Add the almond milk and stir together to make a thicker batter. Pour a ladleful of the mixture onto the iron and cook the waffles, one at a time, until golden and crisp.

  • 2 tbsp olive oil
  • 175g spelt flour
  • 1 tsp baking powder
  • Pinch of salt

Step 4.

Meanwhile, make the mushroom topping. Heat the oil in a deep frying pan and add the mushrooms. Fry them over a gentle heat, stirring occasionally for 3 to 4 minutes until they are soft.

  • 4 portobello mushrooms, sliced
  • 3 tbsp olive oil

Step 5.

Add the five spice and garlic. Stir through. Cook for a further minute. Season with salt and pepper.

  • 1/5 tsp five spice
  • 3 garlic cloves, crushed

Step 6.

Serve the waffles topped with the mushrooms, a drizzle of the dressing and a sprinkle of chives.

2 tbsp chives, chopped

INGREDIENTS

For the topping

  • 4 portobello mushrooms, sliced
  • 3 tbsp olive oil
  • 1/5 tsp five spice
  • 3 garlic cloves, crushed
  • 2 tbsp chives, chopped

For the dressing

  • 250g soy yogurt
  • 1 tsp tamari
  • 1 tbsp maple syrup
  • Freshly ground black pepper

For the waffle batter

  • 250ml almond milk
  • 1 tsp lemon juice
  • 2 tbsp olive oil
  • 175g spelt flour
  • 1 tsp baking powder
  • Pinch of salt

METHOD

  1. Mix together the ingredients for the dressing and set aside.
  2. Mix together the almond milk and lemon juice in a jug and leave to stand for 5 minutes. In the meantime, heat and oil the waffle iron.
  3. In a bowl mix together the olive oil, flour, baking powder and salt. Add the almond milk and stir together to make a thicker batter. Pour a ladleful of the mixture onto the iron and cook the waffles, one at a time, until golden and crisp.
  4. Meanwhile, make the mushroom topping. Heat the oil in a deep frying pan and add the mushrooms. Fry them over a gentle heat, stirring occasionally for 3 to 4 minutes until they are soft.
  5. Add the five spice and garlic. Stir through. Cook for a further minute. Season with salt and pepper.
  6. Serve the waffles topped with the mushrooms, a drizzle of the dressing and a sprinkle of chives.

 

-TIP- If you don’t have a waffle iron, the batter works just as well for pancakes! Make up the batter as the instructed, add a knob of butter to a non-stick pan, and fry a ladleful of batter at a time. Flip when the pancakes start to bubble. Serve hot and enjoy!

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