SAVOURY WAFFLES: wallet-friendly, healthy, sugar-free, lower-fat, dairy-free option,uses up leftovers

Savoury waffles are an unusual - but tasty - twist on bread/crackers alongside soups, stews and salads.

original 2023; updated 2025

Crispy-edged Savoury Waffles, puffy, soft and filled with colourful goodies.  
Perfect for dipping into soups & stews or buttered like bread. 
'Oh my!  These are really something else.  More, please!' Taster

These waffles are absoutely brilliant. 

Their crispy crunchy edges enclose puffy soft interiors stuffed with ham or pastrami, bell peppers, corn & spring onions. 

While the meat & veg make the waffles the delight they are, only small wallet-friendly amounts are needed.  (67's came from leftovers.) 

And, if you're a busy person, the batter can be part prepared the night before.

Served warm or at room temperature, the waffles can be buttered like bread or scones, or dipped into soup. 

On their own, they are a great afternoon snack or a portable mid-morning treat at the office.  

Cost: £2'ish (less, depending on leftovers (2023)

Makes: 8-10 1/4 cup single waffles

Ingreds: 

115 g plain white flour +

35 g wholemeal flour (or 150g plain white flour)

2 teaspoons baking powder

pinch salt & pepper

One egg separated

300 mg dairy or additive-free plant milk like almon

2 tablespoons light veg oil

generous 1/3c chopped ham, pastrami or spiced beef 

1/4 cup red or green bell pepper in small small dice

generous 1/3 cup drained corn niblets

small handful finely sliced green onions

Method:

Pensioner/Twosome Delight: Vegan 'Steak' & Gravy: frugal, healthier, uses up leftovers; carnivore option

Have a look at Welcome to the Blog (on the nav bar above)

for information on recent'ish changes to Belsize Park grocers and eateries 

This is a recipe that proves frugal can be fabulous... 

Vegan 'Steak' Stew with mashed potatoes (but without parsley garnish)
and Peas Braised with Lettuce

It fits in with Veganuary - but honestly, if there's a carnivore in the house who isn't paying enough attention, they'll think it's a variant on a meat stew! 

Bog-standard mushrooms are very cheap, helpful when belts are being tightened financially as well as physically.  You can dress the stew up by replacing some of the mushrooms with exotic varieties.  But thickly cut white button 'shrooms cooked in the thick, rich, beautifully-flavoured gravy over carbs is a tasty, heathy  treat for not much money.  

Well-flavoured mash will use up Christmas taters and/or root veg.  Or, from the cupboard, cheap and cheeerful pasta with butter, or easy-cook white rice, forms a  comforting base.  

Frugal stock cubes or granules add bags of flavour (or make-your-own veggie stock with wilting onions & veg),  and if you have any leftover red wine tucked away, it'll boost the richness.

Vegan 'Steak' Stew is a stovetop recipe; no oven required. 

Cost: min £2'ish, depending on cupboard ingreds.

Feeds: 2 with leftovers; max 4

Ingreds:

1 tb butter

1 tb olive oil

2 shallots OR 1 small yellow OR red onion, thinly sliced

1 stick celery finely chopped 

1 med clove garlic, grated (you won't taste it but it adds depth)

300gm/10.5oz closed cup mushrooms, sliced thickly (67 used 200gm leftover button mushrooms, 100gm oyster mushrooms and a reconstituted dried Shitake mushrooms 'cause they were there) 

1/4 tsp each fresh thyme, salt & pepper (if no fresh thyme, add dried rosemary)

1tb flour

2tb brandy, sherry, wine or grape juice

400 ml decent veg stock (include 125ml red wine if you have it) 

4tb Worcestershire sauce

2 tb tom puree 

1 tsp cranberry sauce (or sugar or maple syrup)

2/3 tbsp Dijon mustard

garnish: 2 tb fresh parsley

Serve with a carb and veg (67 used Braised Lettuce & Peas, in this week's post)  

*Tinned Tomatoes and Gourmet Housewife

Method:

1. Over a med heat, cook onions & celery in fats  until soft
2. Add garlic, &mushrooms & season; cook, stirring occasionally, until 'shrooms have released their juices and are soft without being mushy (it'll take a few minutes)
3. Sprinkle over flour; stir; add the rest of the ingredients
4. Partially cover with a lid; keep heat at medium; leave to cook 20-30 mins
5. Taste; if not thick enough for your taste add 1 tsp cornflour mixed with cold water; if too thick, add stock little by little
6. Serve in deep platters with carbs underneath, the 'shrooms with gravy on top and veg of choice

Comments:

'Really wow! Fabulous flavour, great texture. And so inexpensive!' Retired Writer

Tips:

Suitable veg: peas, baby tomatoes, braised fennel, asparagus, green beats OR for carnivores: ham,,chicken or seafood.

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission