Vegan Mushroom and Nutritional Yeast Potato Waffles

Details

• Author: CuisineSavvy
• Cuisine: American
• Course: Breakfast / Brunch
• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Diet: Vegan
• Tags: vegan, potato waffles, mushroom, nutritional yeast, brunch, plant-based, low sodium, waffle iron, shiitake, oyster mushroom, gluten-free option, B12

Nutritional Values

These waffles are deliberately low in sodium: only a single pinch of added salt appears in the entire recipe, with all seasoning work done instead by browned-mushroom umami, nutritional yeast, garlic, smoked paprika, and chives — the same approach taken across this site's recent low-sodium recipes. Nutritional yeast is included here for a specific nutritional reason beyond flavour: it is one of the very few reliable plant-based sources of vitamin B12, a nutrient that is otherwise essentially absent from a fully plant-based diet. Fortified nutritional yeast contributes meaningful B12 in both the portion folded into the mixture and the crust toasted on the iron, making its presence in this recipe a deliberate dietary choice, not merely a cheese substitute. The potatoes are kept unpeeled throughout to preserve their fibre content, and the exotic mushrooms add further micronutrients alongside their umami depth.

Nutrient	Amount	% Daily Value
Calories	200 kcal	--
Total Fat	4 g	5%
Saturated Fat	0.5 g	3%
Monounsaturated Fat	2.5 g	--
Polyunsaturated Fat	0.5 g	--
Sodium	50 mg	2%
Total Carbohydrate	38 g	14%
Dietary Fiber	4.5 g	16%
Total Sugars	2.5 g	--
Protein	6 g	12%

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Vegan Mushroom and Nutritional Yeast Potato Waffles

Golden and shatteringly crisp on the outside, fluffy and earthy within, these waffles press whole waxy potatoes against a nutritional-yeast crust while shiitake and oyster mushrooms bring deep, savoury punch to every bite. They are substantial enough for a weekend brunch yet elegant enough for a light supper — pour a cold glass of dry cider or a pale ale alongside and they need nothing else.

Ingredients
[ ] 700 g small waxy potatoes (such as Charlotte or new potatoes), skin on, scrubbed
[ ] 150 g exotic mushrooms (a mix of shiitake and oyster mushrooms), very finely chopped
[ ] 1 tbsp olive oil, plus extra for greasing the waffle iron
[ ] 2 garlic cloves, minced
[ ] 3 tbsp nutritional yeast, divided (2 tbsp folded into the mixture, 1 tbsp reserved for sprinkling on the iron)
[ ] 1 tbsp fresh chives, finely chopped
[ ] 1/4 tsp smoked paprika
[ ] 1/4 tsp black pepper
[ ] 1 pinch fine salt

Instructions
[ ] 1. Place the whole, unpeeled, scrubbed potatoes in a large pan of water and bring to the boil. Cook for 12–15 minutes, until just fork-tender but still holding their shape — do not overcook or allow them to fall apart.
Drain thoroughly and leave to cool completely at room temperature, then transfer to the fridge to chill for at least 1 hour and ideally overnight. This chilling step is essential: it draws surface moisture out of the potatoes so they crisp against the waffle iron rather than steam inside it.
When ready to cook, heat the olive oil in a frying pan over medium-high heat. Add the finely chopped shiitake and oyster mushrooms and cook for 6–8 minutes, stirring only occasionally, until all their liquid has been released and fully evaporated and the pieces are deeply and evenly golden-brown. Do not rush this stage — the browning is where the pronounced umami depth develops, and watery mushrooms will make the waffles soggy.
Reduce the heat slightly, add the minced garlic, and cook for 1 minute only, until softened and fragrant but not burnt. Remove the pan from the heat and leave the mixture to cool for a few minutes.
Transfer the chilled whole potatoes to a large bowl. Using a fork, coarsely mash them — skins and all — leaving plenty of visible lumps and texture. This is a deliberate coarse mash, not a smooth purée
[ ] 2. the texture allows the mushrooms to fold through evenly while preserving the soft, fluffy interior.
Add the browned mushroom and garlic mixture, 2 tbsp of the nutritional yeast, the chives, smoked paprika, black pepper, and the pinch of salt. Fold everything together until evenly combined.
Heat a waffle iron or mini waffle maker to its highest setting and lightly grease the plates with a small amount of olive oil.
Once hot, sprinkle a small pinch of the reserved nutritional yeast (from the remaining 1 tbsp) directly and evenly onto the hot iron surface — not into the potato mixture. It toasts against the hot metal to form a savoury, faintly cheesy crust on the outside of each waffle.
Immediately press a portion of the potato mixture firmly onto the prepared iron. Close the lid and cook without opening for 10–12 minutes, until the outside is deeply golden and crisp. Do not open the lid early — the crust must set before the waffle can be removed without pulling apart.
Carefully remove the finished waffle. Re-grease the iron and sprinkle a fresh pinch of the reserved nutritional yeast onto the surface, then repeat with the remaining potato mixture.
Serve hot, straight from the iron.

https://www.cuisinesavvy.com/recipe/vegan-mushroom-and-nutritional-yeast-potato-waffles