Savoury Polenta Waffles
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- Serves: Makes 3-4 large waffles
- Preparation: 15
- Cooking: 15
- Passive: 10
- Ready: 40
Whip up these waffles for a tasty weekend brunch or Meat Free Monday dinner!
For the waffles
- 2 tablespoons flaxseed
- 6 tablespoons water
- 1 cup (130 g) spelt flour
- ½ cup (70 g) plain flour
- ¼ cup (30 g) polenta – option to add extra 30 g (2 tablespoons) plain or spelt flour
- 1 teaspoon baking powder
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 cup (250 ml) and 1 tablespoon non-dairy milk
- 1 tablespoon apple cider vinegar
- small handful of parsley, coriander or basil, finely chopped
- ½ red onion finely diced (use the other half as a caramelised topping)
- coconut oil
- 1-2 portobello mushrooms, sautéed with ½ onion
- avocado, thinly sliced
- sun-dried tomatoes
- fresh herbs (dill, chives, basil, coriander or parsley)
- homemade nacho sauce (see below)
- homemade coconut ‘bacon’ (see below)
For the nacho sauce
- ½ cup/two big handfuls soaked cashews
- 2/3 tablespoon nutritional yeast
- 1 teaspoon onion or garlic powder, or both
- ½ teaspoon smoked paprika
- water or unsweetened plant-based milk
- a splash of apple cider vinegar
For the coconut ‘bacon’
- 2 cups (150 g) coconut flakes
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
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.
Recipe created for Meat Free Monday by Alexis Tymon