If you thought you were only a sweet waffle type of person, think again! These savoury waffles are crispy on the outside and fluffy on the inside, filling and delicious. Top them earthy mushrooms, wilted spinach, a tofu spread and a creamy avocado for a healthy and tasty breakfast!
Did you know that March 25th is Waffle Day? There are so many food holidays that every month, when I plan my blog posts, I always refer to Foodimentary.com, a website that catalogs all the food holidays by month. This helps me create recipes that are relevant to different seasons and fun holidays around the world.
Coming back to Waffle day. I researched it a little bit and learned that Waffle Day actually started in Sweden and was meant to celebrate the beginning of spring. What better way to celebrate a new season than with waffles? I mean, the Swedes definitely picked the right dish in my opinion…
For my 22nd birthday, I treated myself to a waffle maker after seeing all the wonderful waffle recipes food bloggers would share on their blogs and social medias. I had not had that many waffles in my life before purchasing a waffle maker, but was obsessed with the idea of getting a machine that would allow me to create a new category of breakfasts.
After I got my waffle maker, I got in a waffle making mania! I would make them literally every single weekend for at least 3 months. I made chocolate waffles, light and crispy waffles, healthy dense waffles, banana waffles, oat waffles, coconut waffles, ricotta waffles, pumpkin waffles, potato waffles (yep, that’s a thing, google it!) and much much more.
Once my waffle mania slowed down a little, I put my waffle machine away, and would only bring it out every month or so. Every time I would use it again after a few weeks away in the cupboard, I would fall in love with waffles all over again. I just love their shape, their lightness and crispiness & the fact that they are like a super upgraded and next level pancake.
Funny enough, in my big waffle making period, I did not really experiment with savoury waffles. You must know that I am much more of a sweet tooth to begin with, but it is still weird that in the midst of all my waffle experiments, I never ONCE thought of making salty waffles.
When I learned it was Waffle Day in March, I knew it was time to get out of my comfort zone and make something I had never made before: SAVOURY WAFFLES!
So here they are: as glorious, as crispy, as delicious as sweet waffles, but adapted for all the savoury-loving people out there!
I decided to make these waffles gluten free simply because I did not have any all-purpose flour on hand and I really wanted these waffles to not be too dense and heavy. Also, the addition of corn meal is really what gives these waffles a more savoury and earthy flavour, not to mention the lovely crumbly, almost corn-bread like, texture it adds.
The toppings I used for these waffles are just a suggestion. As you know by now, I am all for creativity in the kitchen so if you do not have any of the suggested toppings or topping ingredients I mention in this recipe, here are some other suggestions:
Tomato salsa + guacamole + black bean + fresh cilantro
Vegan cheese + caramelized onions
Roasted chickpeas + avocado + cucumbers
Vegan sour cream + halved cherry tomatoes + fresh basil
Let’s just say that by creating this recipe I have actually changed my preconceived idea that waffles are always meant to be sweet! And I really hope I can do the same with you. So if you are doubting my word, please make this recipe and let me know if you’ve changed your mind!
Also, be sure to share your creations on Instagram by tagging me (@muriellebanackissa).
Corn Meal Waffles with Sautéed Cremini Mushrooms and Spinach
Prep time : 10 minutes
Cooking time : 30 minutes
Total time : 40 minutes
Yield : 3-4 servings
1 tbsp ground chia or flax seeds
3 tbsp water
1 cup yellow corn meal (#400)
1 cup gluten free baking flour (I used this one) *
2 tsp dried basil
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 3/4 cup unsweetened soy milk
1 tsp apple cider vinegar
Avocado oil (or any other neutral oil)
Sautéed Mushroom & Spinach:
1 1/2 tsp miso
1 tbsp water
1 tsp avocado oil (or olive oil)
227g sliced cremini mushroom**
A handful of spinach
Green Onion Tofu Spread
Prepare the waffle by adding chia seeds and water to a small bowl. Mix and let sit for 5 minutes.
To a large bowl, add corn meal, flour, basil, baking powder, baking soda and salt. Mix to combine.
Add almond milk, apple cider vinegar and chia egg. Mix to combine.
Let the batter sit while you preheat your waffle iron.
Once your waffle iron is preheated, brush some oil onto it. Pour about 1 cup of batter to the waffle iron and close. Cook until golden brown and crispy (about 5 to 7 minutes).
Preheat your oven to 200ºF and line a baking sheet with parchment paper.
Once the waffle is ready, transfer to the parchement-lined baking sheet and place in the oven to keep warm.
Continue with the rest of the batter.
For the mushrooms, add miso and water to a small bowl and whisk until the miso is completely dissolved.
Heat a pan over medium heat. Add 1 teaspoon of avocado oil and mushrooms.
Cook until the mushrooms are caramelized. Add spinach and cook until the spinach has wilted but is still bright green.
Pour miso mixture onto the mushrooms and spinach and mix to combine.
Top waffles with Green Onion Tofu Spread, sautéed mushrooms and spinach, sliced avocado, sliced green onions and fresh parsley.
* You can substitute gluten free flour with all purpose flour.
** If you don’t have cremini mushrooms, use any other mushrooms available on hand.
*** Recipe adapted from The Full Helping.