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 and means if you want it can be made 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
Nutrition per serving (with egg version)
Calories 292kcal, Fat 9.8g, Carbs 38.6g, Protein 10.4g
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. TIP – if you are making this vegan then use 30g unflavoured protein powder to replace 30g flour to increase the protein content
1 medium / 200g sweet potato, steamed or baked.
125g gluten free self-raising flour
1tsp baking powder
¼ tsp sea salt
60g dairy free milk and 2 eggs (or 125ml coconut milk)
1 tbsp olive oil
1tsp olive oil
1 garlic clove crushed
250g button mushrooms sliced
¼ tsp Dijon mustard
1 tbsp nutritional yeast
1tbsp tamari soy sauce
Sea salt and Black pepper
150g Coconut yogurt