Vegan pumpkin and carrot waffles with tempeh and mushrooms with spinach | Kikkoman

Ingredients

• 320 g natural vegan yoghurt
• 120 ml plant milk
• 60 g pumpkin puree
• 1 carrot
• 150 g wheat flour
• 1 tsp baking powder
• 4.5 tbsp Kikkoman Naturally Brewed Less Salt Soy Sauce
• 100 g tempeh
• 100 g mushrooms
• 1 tbsp sriracha
• 2 tbsp Kikkoman Toasted Sesame Oil
• 1 tbsp brown sugar
• 1 garlic clove
• 100 g spinach