FoodCoop Recipes
Savoury vegan waffles
These vegan sweet potato waffles are perfect for brunch – topped with fresh tomato salad and vegan yogurt dressing.
Cook
60 minutes
Serves
4
Ingredients
1 sweet potato, peeled and diced
½ tsp smoked paprika
1 tsp cumin
¼ tsp dried thyme
4 tbsp Co-op olive oil, plus extra for greasing
300ml almond drink
2 tsp Co-op malt vinegar
200g Co-op self-raising flour
1 tsp baking powder
100ml coconut dairy free yogurt alternative
Juice of 1 lemon
½ garlic clove, finely chopped
225g Co-op Irresistible piccolo tomatoes
½ x 25g pack flat leaf parsley, sliced
3 spring onions, sliced
Method
Preheat the oven to 200°C/fan 180°C/Gas 6. Toss the sweet potato with the spices, thyme and 1 tbsp of the oil. Roast for 30 mins, then blitz to a purée in a food processor.
In a bowl, combine the almond drink and vinegar, then leave for 5 mins. Stir in the remaining oil and the purée. Mix in the flour and baking powder until you have a batter.
Preheat a 2-portion waffle maker and brush with oil. Pour in half the batter and cook for 6-8 mins until turning golden. Remove and keep warm while you cook 2 more waffles.
For a dressing, combine the yogurt alternative, lemon and garlic. Mix the tomato, parsley, and spring onion to make a salad. Top the waffles with the salad and dressing.
Nutrition
Energy | Fat | Saturates | Sugars | Salt |
|---|---|---|---|---|
1460kJ / 348kcal (17%) | 16.7g | 2.6g | 4.4g | 0.9g |
Medium · 24% | Low · 13% | Low · 5% | Low · 15% |
Approx. per serving. % of adult’s reference intake. Carbohydrates per serving: 41g.
