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
Published:
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
Ingredients
- 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
Method
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Step 1
Mix together the ingredients for the dressing and set aside.
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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.
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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.
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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.
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Step 5
Add the five spice and garlic and stir through. Cook for a further minute then season with salt and pepper.
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Step 6
Serve the waffles topped with the mushrooms, a drizzle of the dressing and a sprinkle of chives.
