Vegan portobello waffles


    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.

    • Prep: 20 mins
    • Cook: 20 mins
    • Yields: Serves 4


    For the topping

    4 portobello mushrooms, sliced

    3 tbsp olive oil

    1/5 tsp five spice

    3 garlic cloves, crushed

    2 tbsp chives, chopped

    For the dressing

    250g soy yogurt

    1 tsp tamari

    1 tbsp maple syrup

    Freshly ground black pepper

    For the waffle batter

    250ml almond milk

    1 tsp lemon juice

    2 tbsp olive oil

    175g spelt flour

    1 tsp baking powder

    Pinch of salt


    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!


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