Vegan Mofo #22: Chocolate Courgette Waffle Brownie Sandwiches


Make a dish using all seasonal produce

I’m gonna apologise in advance for this post, I don’t think it’s one of my best. I’m back from Beijing, suffering from jet lag and just whipped this together last minute. I thought I’d get a last minute idea for this prompt but I didn’t, so I’ve basically just put courgette in something. Ah well. It tasted good.

Chocolate Courgette Waffle Brownie Sandwiches

  • 140g self raising flour
  • 75g soya spread
  • 55g cocoa
  • 60g brown sugar
  • 125g caster sugar
  • 50g soya yoghurt
  • 1/2 tbsp vanilla extract
  • 60ml soya milk
  • 100g courgette, grated
  • pinch of salt
  • ice cream/sorbet
  1. Fire up the waffle iron and put the flour into a bowl.
  2. Melt the soya spread, remove from heat and stir in the cocoa and sugars. Once a grainy consistency add the soya yoghurt and vanilla until smooth.
  3. Pour into the flour along with the soy milk and stir until combined.
  4. Fold in the grated courgette.
  5. Add 1/4 cup of the mixture into the waffle iron at a time and cook according to your machines
    instructions.
  6. Serve by sandwiching a scoop of ice cream between two waffles
Makes 10 small waffles
I decided to use raspberry sorbet to make this a bit more seasonal. They were very tasty but weren’t my most adventurous creation. I liked the brownie texture of these too. Yum.
I promise tomorrows post will be a bit more exciting! I need to go back to bed!
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