January 3, 2020
Ceate the best vegan friendly waffles possible with this easy to follow recipe. Reap the rewards of a healthy breakfast whilst still enjoying a richly flavoured meal with its succulent mushrooms and soy based dressing.
For the topping
For the dressing
For the waffle batter
1Mix together the ingredients for the dressing and set aside.
2Mix 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.
3In 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.
4Meanwhile, 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.
5Add the five spice and garlic. Stir through. Cook for a further minute. Season with salt and pepper.
6Serve the waffles topped with the mushrooms, a drizzle of the dressing and a sprinkle of chives.
-TIP- If you don’t have a waffle iron, the batter works just as well for pancakes! Make up the batter as the instructed, add a knob of butter to a non-stick pan, and fry a ladleful of batter at a time. Flip when the pancakes start to bubble. Serve hot and enjoy!