Waffles Benedict
Ingredients
For the waffles:
100
g
margarine
150
ml
soya drink
0.25
Cube(s)
fresh yeast
1
ts
agave syrup
250
g
flour (type 405)
1
Pinch(es)
salt
For the poached egg vegan alternative:
150
g
silken tofu
2
tb
chickpea flour
4
ts
agar agar
Some
Kala Namak
1
Knife tip(s)
turmeric
Preparation
1. For the waffles, heat the milk alternative slightly. Stir in the agave syrup, add the yeast and leave to prove for approx. 5 minutes. Fold in all the remaining ingredients and knead into a smooth dough. Cover the dough and leave to rise in a warm place for 1 hour. After the rising time, heat the waffle iron and bake the waffles in batches.
2. For the poached eggs vegan alternative, drain the silken tofu and blend with the remaining ingredients until smooth. Heat in a pan at medium temperature until you have a thick consistency. Pour the mixture into half-round silicone moulds, cool and then chill in the fridge for 60 minutes.
3. Fry the vegan bacon in a pan.
4. Heat the hollandaise sauce.
5. Top a waffle with bacon and egg alternative and pour over the hollandaise sauce.
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