Savoury Polenta Waffles
Whip up these waffles for a tasty weekend brunch or Meat Free Monday dinner!
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