Savory Waffles with Mushroom Gravy

Prep Notes

This is a healthy take on the classic biscuits and gravy. Full of vegetables and good-for-you ingredients, you won't feel bloated or uncomfortable after this!

Cooking Time

25 Minutes


2 servings


For the Waffles
1 egg
1t coconut oil, melted
1t honey
1/3 cup almond milk
1/2 cup spelt flour
2T flaxseed meal
2T nutritional yeast
1/2t baking soda
dash salt
1t granulated garlic
1t granulated onion
1/2t rosemary
dash red pepper flakes

For the Gravy
Olive oil
1/3 onion diced
1 cup cremini mushrooms, sliced
1 clove garlic, minced
1T white wine vinegar
1/2 cup cooked brown lentils
1T spelt flour
2T nutritional yeast
1t thyme
1t rosemary
1/2 cup water or broth
1T miso paste


Preheat the waffle iron. In a bowl, combine the egg, oil, honey and milk. Stir. Add in the rest of the dry ingredients and still until just combined. Set aside.

Add a bit of olive oil to a small sauce pot and bring to medium-low heat. Add the onion and cook until soft and translucent, about four minutes. Add the mushrooms and stir. Continue to cook for about five minutes, getting both vegetables to sweat and release juices. Add the garlic and cook for 30 seconds, until fragrant. Deglaze the pan with the vinegar. Allow to sizzle. Remove about 1/3 of the mushroom mixture and set aside. Add in the lentils and stir. Then add the flour, yeast, spices and broth. Stir and bring to a boil. Reduce heat and simmer until thick. (You may need to add more water/broth.) 

Once the gravy is nice and thick, transfer the mixture to a high-speed blender. Add in the miso paste. Blend for 15 seconds, until all incorporated. If you want smoother gravy, keep blending. Return the gravy to the pan and add the remaining mushrooms. Keep warm.

Spray your waffle iron, and add half of the batter to the pan. Cook until golden brown. Repeat with remaining batter.

Serve the waffle with the gravy. Add a bed of spinach and/or roasted veggies for a complete meal!