- 500ml soya milk or rice milk
- 1 tsp cider vinegar or lemon juice
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 100g cooked, mashed sweet potato
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- 150g polenta
An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…
- 130g plain flour
- 1 tbsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- small bunch chives, snipped
- 1 tbsp maple syrup
The rising spring sap of a number of varieties of maple tree…
- 2 tsp light soy sauce
- 6 large mushrooms, thickly sliced
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
- olive oil, for frying
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- soya yogurt, to serve (optional)
Heat the waffle iron. Mix the soya or rice milk with the vinegar and rapeseed oil (don’t worry if it starts to split), then whisk in the sweet potato mash. Tip the polenta, flour and baking powder into a bowl, mix and make a well in the centre. Add a large pinch of salt, then slowly pour in the milk mixture and whisk to make a batter. Stir in half the chives.
Pour enough batter into the waffle iron to fill and cook for 4-5 mins. Lift out the waffle, keep it warm and repeat with the remaining mixture until you have six waffles.
Meanwhile, mix the maple syrup with the soy sauce. Brush it over the mushrooms and season with pepper. Heat a little oil in a frying pan and fry the mushrooms on both sides until they are browned and cooked through – make sure they don’t burn at the edges. Serve the waffles topped with mushrooms, add a spoonful of soya yogurt, if you like, and scatter over the remaining chives.