Savoury Vegan Waffles with Cheesy Bavarian Mustard Sauce and Tomato & Roast Garlic Relish

Ingredients

Waffle Batter (makes 8 waffles)

• 1.5 cups of self-raising flour
• 1 cup of soy milk
• ¼ teaspoon of turmeric
• ¼ cup of almond meal
• salt to taste

To Garnish

• 2 cups of baby spinach
• Beerenberg Tomato and Roast Garlic Relish

Cheesy Bavarian Sauce

• 3 cups of either pumpkin, sweet potato, carrots or potato
• ½ cup rice bran oil
• ½ cup almond milk
• 3 tablespoons nutritional yeast
• ¼ teaspoon mustard powder
• 1 tablespoon Beerenberg Bavarian Mustard
• ¼ teaspoon of turmeric
• ¼ teaspoon celery powder (optional)
• salt to taste

Method:

Cook the vegetables in water until soft. Drain and allow to cool.

To make the cheesy Bavarian sauce placed the cooked, cooled vegatables and remaining sauce ingredients in a blender and combine into a thick cheesy paste.

Combine waffle ingredients into a smooth batter and cook in a waffle machine.

In a fry pan cook the spinach until just wilted.

Serve waffles with cheesy Bavarian sauce, Beerenberg Tomato and Roast Garlic Relish and wilted spinach.

This is also lovely with a generous spoon of Beerenberg Caramelised Onions on the side.