Vegan Belgian Waffles

Crisp, airy yeast-raised waffles in the Brussels style, made with soy drink and plant-based spread. Makes 8 waffles.

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Ingredients

For 4 portions

Melt the plant-based spread in a pan, add the soy drink and water and warm until just lukewarm. Take off the heat.
Mix the flour, yeast, sugar and salt in a large bowl and make a well in the centre.
Pour in the warm liquid and the vanilla and whisk to a smooth, pourable batter.
Cover and leave somewhere warm for 1 hour, until bubbly and well risen.
Gently stir in the baking powder, keeping as many bubbles as you can.
Heat a Belgian waffle iron and brush it with a little melted spread, even if it's non-stick, as this batter has no egg to help it release.
Ladle in enough batter to just cover the grid, close and cook for 4 to 6 minutes, until deep golden and crisp. Don't open the iron early.
Keep the waffles on a wire rack in a low oven while you cook the rest, so they stay crisp. Serve hot with fruit or a dusting of icing sugar.