Vegan waffles with portobello mushrooms

  • Serves 4

These umani-licious savoury waffles are a delicious dairy-free dinner - and they can also work as pancakes

Vegan waffles with portobello mushrooms

TOP TIP: If you don’t have a waffle iron, the batter works just as well for pancakes!


Recipe and photo courtesy of The Mushroom Bureau



  • almond milk 250ml
  • Lemon juice 1 tsp
  • Olive oil 2 tbsp
  • spelt flour 175g
  • Baking powder 1 tsp
  • Salt a pinch

For the dressing

  • soy yoghurt 250g
  • tamari 1 tsp
  • Maple syrup 1 tbsp
  • Freshly ground black pepper to taste

For the topping

  • Portobello mushrooms 4, sliced
  • Olive oil 3 tbsp
  • Five spice quarter tsp
  • Garlic 3 cloves, crushed
  • Fresh chives 2 tbsp, chopped


  • Step 1

    Mix together the ingredients for the dressing and set aside.

  • 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.

  • 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.

  • 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.

  • Step 5

    Add the five spice and garlic and stir through. Cook for a further minute then season with salt and pepper.

  • Step 6

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