Light, fluffy and visually striking, these waffles are a delicious, savoury take on a brunch favourite. Serve with the toppings below or get creative and make up your own combinations.
220g (2 cups) plain flour
2 tbsp garlic powder
2 tbsp nutritional yeast (optional)
1 tbsp activated charcoal
2 tsp baking powder
1 tsp sea salt flakes
½ tsp black pepper
480ml (2 cups) unsweetened soya milk
60ml (1/4 cup) vegetable oil
200g (scant 1 cup) non-dairy cream cheese
4 tbsp vegan basil pesto
200g (1 cup) cherry tomatoes
100g (4 cups) wild rocket
A handful fresh chives and basil, chopped
Preheat a waffle maker. In a large bowl, mix the flour, garlic powder, nutritional yeast, charcoal, baking powder, salt and pepper together. Whisk in the oil and soya milk until you have a smooth, thick batter.
Once the waffle maker is hot, pour in a generous amount of batter.
Quickly shut the lid and leave to cook for the recommended time (usually around 3-5 minutes).
Once cooked, put the waffles on a plate and keep warm while you make the rest. While the waffles are cooking, mix together the non-dairy cream cheese, pesto and season well.
Serve the waffles warm, with a scoop of pesto cream cheese, a handful of rocket and some tomatoes. Sprinkle over some fresh herbs and freshly cracked black pepper before serving.