15 mins
preparation
15 mins
cooking
Easy
1
Serving
Vegan Breakfast Savoury Waffle Recipe
A fibre boosting breakfast needn’t be boring! This vibrant and tasty dish is a perfect start to the day, but also makes for a mean brunch, lunch or even dinner. Did we mention that it’s vegan, too?
This recipe contains 8.7g fibre per serving.
Our method
- Put a pan on a medium-high heat, add the oil and sauté the mushrooms and onions until softened.
- Once the Potato Waffle and Veggie Fingers are cooked, begin to assemble the loaded waffle: place the waffle on a plate and add the mushrooms on top. Gently place the Veggie Fingers on top of the mushrooms and finish with a generous spoonful of the avocado dip. Serve with the cherry tomatoes, and a handful of wild rocket on the side. Garnish with some thinly sliced chilli, if you like.
- Pre-heat the oven and cook the Potato Waffle and Veggie Fingers according to pack instructions.
- For the avocado dip, add the avocado, drained butter beans, tomato, lemon juice, chilli (deseed it if you like it milder) and coriander to a food processor and blitz until smooth. Season to taste and blitz again to combine.
Ingredients
Birds Eye product(s) needed for this recipe
Ingredients List
1/4 avocado
1/4 can butter beans
cherry tomatoes, halved, 60
g
1/4 fresh chilli, plus extra to garnish
2-3 sprigs fresh coriander
1/4 lemon, juiced
Mushrooms, sliced, 100
g
olive oil, 1
teaspoon
1/2 onion, sliced
1 Potato waffle
4 Original Potato Waffles 227g
a handful of wild rocket
1/2 salad tomato
2 Green Cuisine veggie fingers
Veggie Fingers
