A fabulous savoury waffle topped with dairy free creamy mushrooms. Perfect for a quick meal or a lazy weekend brunch. Using sweet potato is a great way to create a moist waffle without the need for eggs.
Difficulty – Easy
Time – 15 minutes, 10 minutes cooking time
Serves – 4
What’s good about it?
Sweet potatoes contain fibre and antioxidants that promote the growth of good gut bacteria and contribute to a healthy gut. Using coconut yogurt for the sauce provides plenty of beneficial bacteria to support gut health.
- First cook the mushrooms. Heat the oil in a large frying pan and add the garlic, onion and mushrooms. Sauté over a low heat for 5 minutes until the mushrooms begin to brown and soften. Stir in the mustard, nutritional yeast flakes and soy sauce. Season to taste. Stir in the coconut yogurt and heat through.
- Preheat waffle iron. Place all of the ingredients into a food processor, blending until smooth and fully combined. Add a little more soy milk if needed to create a thick pourable batter.
- Spoon batter into your preheated waffle iron and cook according to your waffle iron’s instructions.
- Serve the waffles topped with the creamy mushrooms
Did You Know?
Nutritional Yeast flakes are a great way to increase the nutritional content of your food – choose one enriched with B12 especially if you are vegan.
1 medium / 200g sweet potato, steamed or baked.
125g gluten free self-raising flour
1tsp baking powder
¼ tsp sea salt
125ml soy milk
1 tbsp olive oil
1tbsp olive oil
1 garlic clove crushed
½ onion, diced
250g button mushrooms sliced
¼ tsp Dijon mustard
1 tbsp nutritional yeast
1tbsp tamari soy sauce
Sea salt and Black pepper
150g Coconut yogurt