Vegan waffles with maple & soy mushrooms
Serves 6
Easy
Prep:
Cook:
These delicious vegan waffles can be sweet or savoury and are super adaptable to every taste. A great low-calorie breakfast or brunch option
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Showing items 1 to 3 of 6
- 500ml soya milkor rice milk
- 1 tsp cider vinegaror lemon juice
- 2 tbsp rapeseed oil
- 100g cooked, mashed sweet potato
- 150g polenta
- 130g plain flour
- 1 tbsp baking powder
- small bunch chivessnipped
- 1 tbsp maple syrup
- 2 tsp light soy sauce
- 6 large mushroomsthickly sliced
- olive oilfor frying
- soya yogurtto serve (optional)
Nutrition: per serving
- kcal227low
- fat8g
- saturates1g
- carbs30g
- sugars7g
- fibre4g
- protein7g
- salt1.2g
Method
step 1
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.
step 2
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.
step 3
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.
