Vegan pumpkin and carrot waffles with tempeh and mushrooms with spinach
Enjoy a plant-based take on traditional waffles with these pumpkin and carrot vegan waffles. Ideal for a hearty, wholesome lunch with a spicy tempeh kick.
Preparation
Step 1
320 g natural vegan yoghurt – 120 ml plant milk – 60 g pumpkin puree – 1 carrot – 150 g wheat flour – 1 tsp baking powder – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Grate the carrot. Mix the yoghurt with the plant milk, pumpkin puree, carrot, flour, baking powder and Kikkoman Less Salt Soy Sauce.
Bake 2 or 4 waffles from this mix (depending on the size of the waffle maker - if it is larger, – you will get 2 waffles from the ingredients).
Step 2
100 g tempeh – 100 g mushrooms – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp sriracha sauce – 1 ½ Kikkoman Toasted Sesame Oil – 1 tbsp brown sugar
Cut the tempeh into cubes and quarter the mushrooms.
Mix the Kikkoman Less Salt Soy Sauce, sriracha sauce, 1 tablespoon of the Kikkoman Sesame Oil and the sugar in a bowl. Marinate the tempeh in the mix for 15 minutes.
Pour the remaining ½ tablespoon of Kikkoman Sesame Oil into the pan. Add the mushrooms and fry for 1 minute. Add the tempeh with the marinade and fry for 3 minutes.
Step 3
½ tbsp Kikkoman Toasted Sesame Oil – 1 garlic clove – 100 g spinach – ½ tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Chop the garlic and fry it with spinach in the Kikkoman Sesame Oil. Add the Kikkoman Less Salt Soy Sauce and mix.
Step 4
Place the mushrooms with the tempeh and spinach on the cooked waffles.
Tip:
You can also use creamy tofu instead of tempeh.
Recipe-ID: 1324
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320 g natural vegan yoghurt – 120 ml plant milk – 60 g pumpkin puree – 1 carrot – 150 g wheat flour – 1 tsp baking powder – 1 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Grate the carrot. Mix the yoghurt with the plant milk, pumpkin puree, carrot, flour, baking powder and Kikkoman Less Salt Soy Sauce.
Bake 2 or 4 waffles from this mix (depending on the size of the waffle maker - if it is larger, – you will get 2 waffles from the ingredients).
100 g tempeh – 100 g mushrooms – 3 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce – 1 tbsp sriracha sauce – 1 ½ Kikkoman Toasted Sesame Oil – 1 tbsp brown sugar
Cut the tempeh into cubes and quarter the mushrooms.
Mix the Kikkoman Less Salt Soy Sauce, sriracha sauce, 1 tablespoon of the Kikkoman Sesame Oil and the sugar in a bowl. Marinate the tempeh in the mix for 15 minutes.
Pour the remaining ½ tablespoon of Kikkoman Sesame Oil into the pan. Add the mushrooms and fry for 1 minute. Add the tempeh with the marinade and fry for 3 minutes.
½ tbsp Kikkoman Toasted Sesame Oil – 1 garlic clove – 100 g spinach – ½ tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
Chop the garlic and fry it with spinach in the Kikkoman Sesame Oil. Add the Kikkoman Less Salt Soy Sauce and mix.
Place the mushrooms with the tempeh and spinach on the cooked waffles.
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