Vegan portobello waffles

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    Category,
    Yields1 Serving
    Prep Time20 minsCook Time20 minsTotal Time40 mins
    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
    1

    Mix together the ingredients for the dressing and set aside.

    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.

    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.

    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.

    5

    Add the five spice and garlic. Stir through. Cook for a further minute. Season with salt and pepper.

    6

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

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    -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!

    Ingredients

    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

    Directions

    1

    Mix together the ingredients for the dressing and set aside.

    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.

    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.

    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.

    5

    Add the five spice and garlic. Stir through. Cook for a further minute. Season with salt and pepper.

    6

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

    Vegan portobello waffles
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