Vegan waffle with tomatoes and mushrooms

Ingredients for 1 servings:

• 150 g wheat flour type 550
• 4 tbsp water
• 1 pinch of salt
• 1 pinch(s) white pepper from Sri Lanka
• 75 g margarine, cold, e.g. B. Alsan
• 50 g coconut yoghurt (yoghurt alternative)
• 1 tbsp lemon juice
• 450 g tomatoes, colorful
• 300 g mushrooms
• 3 garlic cloves
• 50 g cheese substitute, e.g. B. Parmesan, vegan
• 1 egg substitute, e.g. B. Noegg egg yolk
• 4 sprigs of oregano
• 2 tbsp olive oil
• 150 g cream cheese substitute, e.g. cashew cream cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

for a baking tray

For the dough, put the flour, salt, and white pepper in a bowl and mix well. Coarsely grate the Alsan and add it to the flour mixture along with the coconut yogurt, lemon juice, and cold water. Knead into a smooth dough and wrap in cling film and refrigerate for 1 hour. Halve the tomatoes and quarter large tomatoes. Slice the mushrooms, peel the garlic, and roughly chop it. Grate the vegan Parmesan and mix it with the garlic. Preheat the oven to 180°C (top/bottom heat). Roll out the dough on a baking sheet and sprinkle with the Parmesan mixture. Arrange the tomatoes and mushrooms on top, leaving a wide 4cm border. Season with salt. Fold the edge of the dough over the topping. Mix the egg yolk according to the instructions and brush it over the edge. Place everything in the oven on the middle shelf for about 25 minutes. Wash and finely chop the oregano. Remove the finished waffle from the oven and drizzle with cashew cream cheese, white pepper, olive oil, and oregano. Plate and serve.