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Gluten Free Vegan Savoury Mushrooms Waffles

Course Main Course
Cuisine Belgian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2


Waffle Ingredients:

  • 1 cup rice flour
  • ½ cup green banana leaf flour
  • ½ tsp baking soda
  • 1 tsp baking powder
  • 1 tsp sea salt
  • ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cayenne pepper
  • 450 ml cashew milk or any milk you prefer
  • ½ cup sliced spring onions
  • Egg replacer mixture:
  • 1 tbs ground flaxseed
  • 3 tbs water

Topping Ingredients:

  • 1 red onion
  • 1 cup brown button mushrooms
  • A handful of flat leaf parsley


  • Cherry tomatoes
  • Salad greens


  1. Prepare the ingredients, wash and cut the vegetables.

  2. Take a small bowl and add 1 tbsp ground flaxseed and 3 tbs water, this will be the egg replacer. Let the mixture sit in the fridge for 15 minutes, and continue preparing the remaining ingredients.

  3. Mix all the dry ingredients into a large mixing bowl. 

  4. Place about a cup of sliced spring onions into the dry ingredients and combine with a fork, making sure all the spring onions are coated in flour.

  5. Add the flaxseed mixture and milk into the flour, roughly mix together with a large whisk. Don’t combine the mixture for too long as this will make for denser less fluffy waffles.

  6. Preheat your waffle iron, when it’s ready add about ½ cup of batter to the center of the waffle iron and spread it outwards. Cook the waffle for around 7 minutes. Or according to your waffle iron instructions. Generally, you can tell when the waffles are done when there is a lot less steam escaping from the waffle iron.

  7. Carefully lift the lid of the waffle iron and remove the waffles. Keep them on a plate and cover with a tea cloth to keep them warm while you cook the mushroom topping.

  8. Heat 1 tbsp coconut oil in a shallow pan, and add the sliced red onions. Sauté for 5 minutes or until tender.

  9. Add the sliced mushrooms, 1 tsp sea salt, and black pepper to taste. Sauté for a further 5 minutes.

  10. Plate the waffles, and top with the sautéed mushroom and coconut cream sauce. Serve warm.