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Savoury vegan waffles

Savoury vegan waffles


These vegan sweet potato waffles are perfect for brunch – topped with fresh tomato salad and vegan yogurt dressing.

  • Feeds 4 Feeds 4
  • Ready in 1 hour 5 minutes

Each serving contains

  • Energy
    1460kj 348kcal
  • Fat
    Med 24%
  • Saturates
    Low 13%
  • Sugar
    Low 5%
  • Salt
    Low 15%

% of adult’s reference intake | Carbohydrates per serving : 41g


  • 1 sweet potato, peeled and diced
  • ½ tsp smoked paprika
  • 1 tsp cumin
  • ¼ tsp dried thyme
  • 4 tbsp Co-op olive oil, plus extra for greasing
  • 300ml almond drink
  • 2 tsp Co-op malt vinegar
  • 200g Co-op self raising flour
  • 1 tsp baking powder
  • 100ml coconut dairy free yogurt alternative
  • Juice of 1 lemon
  • ½ garlic clove, finely chopped
  • 225g Co-op Irresistible piccolo tomatoes
  • ½ x 25g pack flat leaf parsley, sliced
  • 3 spring onions, sliced


  1. Preheat the oven to 200°C/fan 180°C/Gas 6. Toss the sweet potato with the spices, thyme and 1 tbsp of the oil. Roast for 30 mins, then blitz to a purée in a food processor.
  2. In a bowl, combine the almond drink and vinegar, then leave for 5 mins. Stir in the remaining oil and the purée. Mix in the flour and baking powder until you have a batter.
  3. Preheat a 2-portion waffle maker and brush with oil. Pour in half the batter and cook for 6-8 mins until turning golden. Remove and keep warm while you cook 2 more waffles.
  4. For a dressing, combine the yogurt alternative, lemon and garlic. Mix the tomato, parsley and spring onion to make a salad. Top the waffles with the salad and dressing.