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  • Writer's pictureMealsbymiri

Savoury Breakfast Waffles

Waffles or pancakes are a weekend staple in my house, but every now and then I'm craving something savoury. That's when these bad boys come in! Delicious, savoury waffles packed with vegan cheese and sun-dried tomatoes, topped with all my Sunday faves. They're quite honestly the perfect brunch food for those who don't have a sweet tooth. I hope you make these and love them as much as I do!

Ingredients: Makes approximately 3 waffles

75g whole wheat flour

75g all purpose flour

15g vegan butter

15g granulated sugar

225g unsweetened soy milk

0.5tbsp apple cider vinegar

1tsp baking powder

0.5tsp baking soda

0,25t fine table salt

30g chopped sun-dried tomatoes (in oil)

30g Shredded vegan cheese


A sprig of cherry tomatoes

A drizzle of olive oil

A handful of kale

Salt and pepper

1 avocado

Sesame + pumpkin seeds

Chili oil


Place a sprig of cherry tomatoes into an iron safe dish, toss in a drizzle of olive oil, salt and pepper. Bake at 200C until tender and they start to burst and slightly charred.

Add all purpose flour, wholemeal flour, salt, baking powder, baking soda and sugar to a bowl and whisk well to combine. In a separate bowl or measuring jug, add soy milk and apple cider vinegar. Set aside for a few minutes to curdle. Melt the butter. Chop your sun-dried tomatoes and shred your cheese (if not already chopped and shredded). Add the curdled soy milk and butter to the dry ingredients and whisk to combine. Add the sun-dried tomatoes and cheese and whisk again until evenly distributed throughout the batter. Preheat and lightly grease a waffle maker. Add batter and cook until cooked through. The amount of batter needed per waffle and the cooking time will depend on your waffle maker, but you can see the waffle is done once there is less steam escaping from the sides of the waffle maker and you’re able to open the waffle maker without the waffle splitting. If you notice the waffle splitting just try to cook it for a few more minutes and it should be fine. Place the finished waffle to cool on a wire rack and repeat until you have used up all of the batter. Cook your kale in a drizzle of olive oil and salt + pepper over medium heat until slightly crisped up. Slice your avocado. At this point your tomatoes should also be done so remove them from the oven if you haven’t already. Top the waffles with the avocado, kale, tomatoes and seeds, and finish them off with a drizzle of chili oil. Enjoy!

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