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
Vegan waffles with portobello mushrooms
These umani-licious savoury waffles are a delicious dairy-free dinner - and they can also work as pancakes
Ingredients
- 250ml almond milk
- 1tsp Lemon juice
- 2tbsp Olive oil
- 175g spelt flour
- 1tsp Baking powder
- A pinch of salt
- 250g soy yoghurt
- 1tsp tamari
- 1tbsp Maple syrup
- Freshly ground black pepper to taste
- 4 Portobello mushrooms sliced
- 3tbsp Olive oil
- ¼tsp Five spice
- 3 cloves of garlic crushed
- 2tbsp Fresh chives chopped
Method
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.
