Waffles with hummus and teriyaki onion with thyme

Total time 170 mins
20 mins preparation time
150 mins cooking time

This gluten-free and vegan dish will delight everyone with its rich taste. The waffles are crispy on the outside, and soft and fluffy on the inside. Topped with creamy hummus, avocado, and Teriyaki-marinated caramelized onion, it’s a flavour sensation!

Ingredients

2 portion(s)

Waffles:

320 g
vegan natural yogurt
125 ml
plant-based milk
4 tbsp
oil
130 g
rice flour
80 g
potato starch
1 tsp
psyllium husk
1 tsp
baking soda

Hummus:

100 g
chickpeas
1 tsp
baking soda
2 tbsp
tahini paste
 ½ 
lemon
1 
small garlic clove
 ½ tsp
cumin
4 tbsp
olive oil

Teriyaki Onion:

1 
onion
1 tbsp
olive oil
1 pinch
of pepper
1 tbsp
fresh thyme leaves

Additionally:

1 
avocado
Thyme for decoration
Nutritional facts (per portion): 2818 kJ  /  673 kcal
43.3 g Fat
7.4 g Protein
59.9 g Carbohydrates

Preparation

Step 1

Warm vegan yogurt to room temperature. Add plant-based milk and oil, and mix. Add rice flour, potato starch, psyllium husk, baking soda, and salt. Mix well.

Step 2

Use the prepared batter to bake waffles.

Step 3

Soak chickpeas in water with ½ tsp of baking soda overnight. Then, rinse and cover with fresh water, adding ½ tsp of baking soda. Cook for about 2 hours until the chickpeas are soft. While the drained chickpeas are still warm, blend them with tahini, lemon juice, garlic, Kikkoman soy sauce and cumin. Blend the mixture in a good blender until it becomes a smooth, velvety consistency, gradually adding olive oil.

Step 4

Slice the onion into half-moons. Fry in olive oil for a few minutes, and add some salt. When the onion becomes soft, add Kikkoman Teriyaki Marinade and thyme leaves, and fry for a little longer.

Step 5

Spread the waffles with hummus, then arrange the sliced avocado and Teriyaki Onion on top. Garnish with fresh thyme and serve.

Tip

Teriyaki Onion is a great addition to other dishes, such as sandwiches or vegan burgers.

Recipe-ID: 1212

Recipe as PDF

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Warm vegan yogurt to room temperature. Add plant-based milk and oil, and mix. Add rice flour, potato starch, psyllium husk, baking soda, and salt. Mix well.

Use the prepared batter to bake waffles.

Soak chickpeas in water with ½ tsp of baking soda overnight. Then, rinse and cover with fresh water, adding ½ tsp of baking soda. Cook for about 2 hours until the chickpeas are soft. While the drained chickpeas are still warm, blend them with tahini, lemon juice, garlic, Kikkoman soy sauce and cumin. Blend the mixture in a good blender until it becomes a smooth, velvety consistency, gradually adding olive oil.

Slice the onion into half-moons. Fry in olive oil for a few minutes, and add some salt. When the onion becomes soft, add Kikkoman Teriyaki Marinade and thyme leaves, and fry for a little longer.

Spread the waffles with hummus, then arrange the sliced avocado and Teriyaki Onion on top. Garnish with fresh thyme and serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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