We’ve done quite a lot of breakfast recipes lately haven’t we?…
Oh well, not to worry. After all, who doesn’t love breakfast?!
Maybe people who do intermittent fasting…
Anyway, enough thinking out loud. It’s time to learn how to make these unreal vegan waffles with sweet tasty mushrooms.
Excited? You should be.
Oh, by the way, you’re going to need a waffle iron for this one.
Chivey Waffles with Mapley MushroomsCourse: Breakfast
Who’s up for some deliciously vegan breakfast waffles? Learn how to make yours perfect with this recipe.
500ml rice milk
1 tsp lemon juice
2 tbsp rapeseed oil
100g sweet potato, cooked and mashed
130g plain flour
3 tbsp baking powder
1 tbsp chives, chopped
1 tbsp maple syrup
80g white mushroom
8 sprays 1-kcal cooking spray
- Heat the waffle iron. Mix the soya or rice milk with the vinegar and rapeseed oil (don’t worry if it starts to split), then whisk in the sweet potato mash. Tip the polenta, flour and baking powder into a bowl, mix and make a well in the centre. Add a large pinch of salt, then slowly pour in the milk mixture and whisk to make a batter. Stir in half the chives.
- Pour enough batter into the waffle iron to fill and cook for 4-5 mins. Lift out the waffle, keep it warm and repeat with the remaining mixture until you have six waffles.
- Meanwhile, cover a frying pan with the cooking spray and add the mushrooms. Drizzle with the maple syrup then fry on both sides until they are browned and cooked through – make sure they don’t burn at the edges. Serve the waffles topped with mushrooms and scatter over the remaining chives.
- Protein: 7g | Carbs: 70g | Fats: 12g