Do you have a neglected waffle iron in the back of a cupboard somewhere, and are you still keeping up with Veganuary? This scrumptious mushroom waffle toastie from Karoline Jönsson’s cookbook ‘Happy Vegan Comfort Food’ is a brilliant excuse to dust off your waffle iron in the spirit of some vegan food.
by Karoline Jönsson
At a guess, I make waffles about twice a year; the rest of the time my waffle iron just sits in the cupboard. That is, until I realised I could use it for making waffle toasties, and now it’s working a bit harder. The creamed mushrooms can be made in a big batch in advance and kept in the fridge. Then it will only take a couple of minutes to make a toastie once hunger kicks in.
4 slices of bread
Fresh herbs, e.g. basil or parsley
1 shallot, finely chopped
8 chestnut (cremini) mushrooms, sliced
1 garlic clove, crushed
100ml/3.fl oz/scant 1/2 cup oat cream, preferably home-made
1 tsp Dijon mustard
1/2 tbsp light soy sauce
1/2 tsp dried thyme
Salt and black pepper
For the creamed mushrooms, heat a little olive oil in a frying pan (skillet) and fry the shallot and mushrooms until the mushrooms have coloured nicely. Season with salt and pepper. Add the garlic and oat cream and stir in the mustard, soy sauce and thyme. Leave to simmer for a minute and then remove from the heat.
Drizzle olive oil over one side of each slice of bread. Add a dollop of creamed mushrooms on two slices of bread (on the side without oil) and add a couple of leaves of basil or parsley. Place the second bread slice on top with the oiled side facing out and press it all together in a hot waffle iron. After about 1 minute the toastie should be golden brown and ready to serve. Repeat with the second toastie.
This waffle toastie recipe features in Karoline Jönsson’s book Happy Vegan Comfort Food.