These delicious vegan waffles can be sweet or savoury and are super adaptable to
every taste. A great low-calorie breakfast or brunch option.
• 500ml soya milk or rice milk
• 1 tsp cider vinegar or lemon juice
• 2 tbsp rapeseed oil
• 100g cooked, mashed sweet potato
• 150g polenta
• 130g plain flour
• 1 tbsp baking powder
• small bunch chives, snipped
• 1 tbsp maple syrup
• 2 tsp light soy sauce
• 6 large mushrooms, thickly sliced
• olive oil, for frying
• soya yoghurt, to serve (optional)
1 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 of the chives.
2 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 6 waffles.
3 Meanwhile, mix the maple syrup with the soy sauce.
Brush it over the mushrooms and season with pepper.
Heat a little oil in a frying pan and fry the mushrooms 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, add a spoonful of soya
yoghurt, if you like, and scatter over the remaining
Nutrition per serving
Kcals 227 • fat 8g • saturates 1g • carbs 30g • sugars 7g • fibre 4g • protein 7g • salt 1.2g