Vegan waffles with maple syrup and soy mushrooms

• soy milk↗500ml ml

  or rice milk

• apple cider vinegar↗1 tsp tsp

  or lemon juice

• rapeseed oil↗2 tbsp tbsp
• boiled, mashed sweet potato100g g
• polenta↗150g g
• plain flour↗130g g
• baking powder↗1 tbsp tbsp
• chives

  chopped

• maple syrup↗1 tbsp tbsp
• light soy sauce↗2 tsp tsp
• large mushrooms↗6

  thickly sliced

• olive oil↗

  for frying

• soy yogurt↗

  for serving (optional)

Step-by-step instructions

1. 1

   Heat the waffle iron. Mix the soy milk or rice milk with the apple cider vinegar and rapeseed oil (don’t worry if it separates), then blend in the mashed sweet potato puree. Sift the polenta, flour and baking powder into a bowl, stir and make a well in the centre. Add a generous pinch of salt, then slowly pour in the milk mixture while whisking to form a batter. Fold in half of the chives.

2. 2

   Pour enough batter into the waffle iron to fill it and bake for 4‑5 minutes. Remove the waffle, keep it warm and repeat with the remaining batter until you have six waffles.

3. 3

   Meanwhile, mix the maple syrup with the light soy sauce. Brush the mushrooms with it and season with pepper. Heat a little oil in a pan and sauté the mushrooms on both sides until golden and cooked through—watch that they don’t burn at the edges. Serve the waffles topped with the mushrooms, add a spoonful of soy yogurt if desired, and sprinkle with the remaining chives.