Savory Polenta Waffles

A savory take on a brunch classic, enjoy this vegan recipe for a weekend brunch or dinner. Topped with coconut bacon  and a delicious vegan nacho cheese sauce, you won’t be missing the meat or dairy with this plant-based meal.

This recipe was created for Meat Free Monday in the UK by Alexis Tymon.

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Ingredients:

For the waffles:

• 2 tbs. flaxseed
• 6 tbsp. water
• 1 cup (130 g) spelt flour
• ½ cup (70 g) plain flour
• ¼ cup (30 g) polenta (or add an extra 2 tbsp. plain or spelt flour)
• 1 tsp. baking powder
• 2 tbsp. nutritional yeast
• 1 tsp. garlic powder
• 1 cup (250 ml) and 1 tbsp. non-dairy milk
• 1 tbsp. apple cider vinegar
• Small handful of parsley, coriander or basil, finely chopped
• ½ red onion finely diced (use the other half as a caramelized topping)
• Coconut oil
• Salt and pepper, to taste

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 tbsp. nutritional yeast
• 1 tsp. onion or garlic powder, or both
• ½ tsp. smoked paprika
• Water or unsweetened plant-based milk
• Salt and pepper, to taste
• A splash of apple cider vinegar

For the coconut ‘bacon’:

• 2 cups (150 g) coconut flakes
• 2 tbsp. soy sauce
• 1 tbsp. apple cider vinegar
• 1 tbsp. maple syrup
• 1 tsp. smoked paprika

Directions:

To make the waffles:

1. Combine the flaxseed with the water and set aside for 10 minutes to come together.

2. Add the vinegar to the plant-based milk and set aside as well.

3. 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.

4. 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.

5. While the waffles are cooking, prepare the toppings. (The waffles can also be saved and reheated in a toaster during the week.)

To make the nacho sauce (optional):

1. 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.

2. This keeps in the fridge for up to a week and is a great addition to savory brunches like this one. It also works well throughout the week, for example to dip raw vegetables into, drizzle over pasta dishes or as a salad dressing.

To make the coconut ‘bacon’ (optional):

1. 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.

2. Preheat an oven to 300°F/150 °C.

3. 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.

4. 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.