PREP TIME: 20 MINUTES
COOKING TIME: 20 MINUTES
SERVES: 4
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
METHOD
- Mix together the ingredients for the dressing and set aside.
- 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.
- 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.
- 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.
- Add the five spice and garlic. Stir through. Cook for a further minute. Season with salt and pepper.
- Serve 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 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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