Chive waffles with maple & soy mushrooms

Vegan Breakfast Recipes

Preparation and cooking time

  • Prep:25 mins
  • Cook:20 mins
  • Easy
  • Serves 6

These delicious vegan pancakes can be sweet or savoury and are super adaptable to every taste. A great low-calorie breakfast or brunch option

Nutrient Unit
kcal 227
fat 8g
saturates 1g
carbs 30g
sugars 7g
fibre 4g
protein 7g
salt 1.2g
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Ingredients

  • 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 yogurt , to serve (optional)
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Method

  • STEP 1

Heat the waffle iron. Mix the soya or rice milk with the vinegar and rapeseed oil (donโ€™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.

  • STEP 2
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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.

  • STEP 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 โ€“ make sure they donโ€™t burn at the edges. Serve the waffles topped with mushrooms, add a spoonful of soya yogurt, if you like, and scatter over the remaining chives.

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