Savoury Polenta Waffles

Meat Free Monday
Savoury Polenta Waffles on white plate with nacho sauce, avocado and coconut 'bacon' pieces
Serves Makes 3-4 large waffles
Print recipe
  • Prep time 15 mins
  • Cook time 15 mins
  • Passive time 10 mins
  • Ready time 40 mins

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

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Ingredients

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
  • salt
  • pepper

Topping suggestions

  • 1-2 portobello mushrooms, sautéed with ½ onion
  • avocado, thinly sliced
  • sun-dried tomatoes
  • tahini
  • 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
  • salt
  • pepper
  • 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

Method

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.

 

Additional notes

Recipe created for Meat Free Monday by Alexis Tymon

Watch the video recipe