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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.
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
- Mix together the ingredients for the dressing and set aside.
- 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.
- 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.
- 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.
- Add the five spice and garlic. Stir through. Cook for a further minute. Season with salt and pepper.
- 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!
