To make the waffles
Combine the flaxseed with the water and set aside for 10 minutes to come together.
Add the vinegar to the plant-based milk and set aside as well.
Mix all the dry ingredients together in a large bowl, then add the flax mix and milk mix to the bowl and stir until just combined. Next add the fresh herbs and chopped onion, season well and pre-heat your waffle iron. At this point if you don’t have a waffle iron you can also preheat a frying pan and start to make pancakes.
Grease the waffle iron with coconut oil or rapeseed/olive oil and once warm, spoon the batter into this and cook for 4-5 minutes until crispy and golden. Depending on the size of the waffle iron, you’re likely to make 3-4 large waffles.
Whilst the waffles are cooking, prepare the toppings. I like to sauté the remaining half an onion in some olive oil, adding chopped mushrooms, a pint of salt and a drizzle of maple syrup to really bring the savoury flavours together. These waffles can be reheated in a toaster during the week.
To make the nacho sauce (optional)
Add ½ cup or two big handfuls of soaked cashews to a blender along with 2/3 tablespoons of nutritional yeast, depending on how cheesy you like it. Add 1 teaspoon of onion or garlic powder (or both), ½ teaspoon of smoked paprika, water or unsweetened plant-based milk, salt, pepper and a splash of apple cider vinegar. Blend this for a good minute until really smooth.
This keeps in the fridge for up to a week and is a lovely addition to savoury brunches like this one. It also works well throughout the week, for example to dip raw vegetables into, drizzle over pasta dishes or stir use as a salad dressing.
To make the coconut ‘bacon’ (optional)
Mix the maple syrup, soy sauce, vinegar and paprika in a bowl. Add the coconut flakes and stir thoroughly, leaving to marinate for 5-10 minutes.
Preheat an oven to 150 °C/300°F/gas mark 2.
Bake the coconut pieces for 15-20 minutes, stirring half way through to ensure even baking and keep an eye on any that might catch or burn.
Remove while still a little soft as they will crisp up as they dry. They will keep in an airtight container for at least a month.