Vegan Potato Waffles with Garlic Mushrooms and Chives
Vegan Potato Waffles are the perfect breakfast food. They can be enjoyed sweet or savoury but I love them with a dollop of Oatly creme fraiche, garlic mushrooms and chives!
Not your average potato waffles
When you think of potato waffles I bet you think of a red box, found in the frozen section of the supermarket. Inside are perfectly square “waffles” that are made from just potato (in a variety of forms) and oil. They’ve been fried to make them crispy on the outside but there really isn’t much more to them than that. They’re good if you’re in a pinch, but they’re not all that great. These potato waffles on the other hand are something really quite special.
The reason these waffles “aren’t your average potato waffles” is because they are actually a hybrid. I’ve taken a classic waffle recipe but given it more substance by mixing through light and fluffy mashed potato. The result is something that is robust, takes on other flavours well, but is still fluffy on the inside and crispy on the outside. The potato flavour is quite neutral so they do work well served either sweet or savoury. Of course you could go sweet AND savoury by serving them with (vegan) bacon and maple syrup! I’m a big fan of mixing sugar and salt and these potato waffles carry punchy flavour combinations like this really well.
Whip up your waffle batter
The method for making these waffles isn’t too dissimilar to regular waffles. I make a vegan buttermilk from soy milk and a little apple cider vinegar. I then whisk this up with some flour and semolina for a light, crisp batter. Mashed potato is then folded through.
You will, of course, need a waffle iron / waffle maker for these. I use an ice cream scoop to transfer my battle from bowl to waffle iron. I don’t worry about getting perfect squares. I’ve learnt the hard way, too many times, that trying to fill each square perfectly often results in the batter overflowing! So now I settle for wobbly waffles that are a little irregular in shape. But, in my opinion they are all the more delicious for it. A sure sign that the waffles are cooked is that they are crisp on the outside and golden brown in colour. They will also lift easily from the waffle iron.
If you’re making a big batch to serve immediately, you can keep them warm in an oven on its lowest setting. This does make a rather large batch so if you can’t eat them all at once just leave them to cool before freezing them. They don’t tend to stick together when freezing so you can easily take a couple out at a time to enjoy as and when you want to. They reheat perfectly in a toaster for 3-4 minutes!
Garlic mushrooms with chives
I’ve included a simple topping for these waffles as part of the recipe below. Making these garlic mushrooms requires just 4 ingredients: mushrooms, non-dairy butter, garlic and chives. Yes, it really is that easy! Of course a little salt and pepper seasoning doesn’t hurt either.
In the photos I’ve served these on top of the potato waffles with a sprinkling of vegan parmesan and Oatly creme fraiche on the side. You can of course stir these together to make the mushrooms extra creamy is you wish. The sauteed spinach is another nice addition to the plate, not just because of the vibrant green, but because of its earthy flavour.
This isn’t the only way to serve these potato waffles but it’s certainly one of my favourites.
Vegan Potato Waffles with Garlic Mushrooms and Chives
For the waffles
For the mushrooms
- 250 grams chestnut mushrooms cut into quarters
- 3 tbsp non-dairy butter
- 1 tbsp garlic minced
- 200 grams spinach
- 1 tbsp non-dairy butter
- salt and pepper
- 8 tbsp vegan creme fraiche E.g. Oatly
To make the waffles
- Brush your waffle iron with a little vegetable and pre-heat while you make the waffle batter.
- Whisk together the soya milk and the vinegar. It may split but this isn't an issue.
- Add the mashed potato to the soya milk / vinegar mix and whisk well.
- In a separate bowl, whisk together the semolina, plain flour and baking powder. Season well.
- Make a well in the middle of the dry ingredients then slowly add the milk / potato mixture, whisking well to make sure the batter is as smooth as possible.
- Add just half of the chives (saving the rest as a garnish when you are ready to serve).
- Spoon the batter into each section of the waffle iron (I use an ice cream scoop to do this). It doesn't matter if the mixture doesn't go all the way to the edge, it will expand slightly.
- Cook the waffles for 4-5 minutes or until they are crisp and golden. Repeat with the remaining mixture until it has all been cooked.
To make the mushrooms
- While you are batch cooking the waffles, add the mushrooms and butter to a small sauce pan.
- Cook on a medium heat until the mushrooms are browned and cooked through.
- Add the garlic to the pan and cook for 1-2 minutes then turn the heat to low until you're ready to serve.
- Plate 1-2 waffles per person and top with the garlic mushrooms drizzling over any garlic butter that's left.
- Place the saucepan back on a medium heat and wilt the spinach. Season the spinach and serve alongside the waffles and mushrooms.
- Finally, add a spoon of creme fraiche to each plate and sprinkle with chives.
More vegan breakfast recipes
Check out my full vegan recipe archive here.