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.

Sweet Potato Waffles with Creamy Mushrooms

Overview

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.

 

  1. 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.
  2. 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.
  3. Spoon batter into your preheated waffle iron and cook according to your waffle iron’s instructions.
  4. 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.

 

Serves 4

 

Waffles

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

Mushrooms

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