Vegan Chicken and Waffles
Prep time
Cook time
Total time
This recipe can be made gluten free by subbing brown rice flour in the mushroom batter, and using a vegan gluten free flour mix for the waffles.
If you can't get your hands on oyster mushrooms (look at an Asian grocery store) try this vegan chicken and waffles using cauliflower. Simply swap cauliflower for the mushrooms. This video will post you how:
I haven't tried it yet, but I'm very interested in how this vegan chicken and waffles would turn out in an air fryer. Let me know if you have a chance to try it, and if you have any recommendations for best air frying machines.
Serves: 4
Vegan Waffles
  • 2 tbsp ground flax + 4 tbsp water
  • 1¾ cups soy milk (or another non-dairy milk)
  • 1 tsp apple cider or white vinegar
  • 1½ cup whole wheat pastry flour (or a vegan gluten free flour mix)
  • ⅓ cup brown sugar or coconut sugar
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • canola or coconut oil non-stick spray
Vegan Buttermilk Fried "Chicken"
  • ¼ cup unsweetened plain soy milk or other non-dairy milk
  • 2 tablespoons apple cider vinegar
  • 1 cup all purpose flour or brown rice flour
  • 1 tablespoon arrowroot powder or cornstarch
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon white pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon sweet or smoked paprika
  • 1 tablespoon nutritional yeast
  • 8 large oyster mushrooms (I use regular oyster mushrooms, not king oysters, though they will work too), tough base of stem removed
  • 5 cups safflower oil, or other frying oil
  • maple syrup for serving
  • hot sauce for serving
Vegan Waffles
  1. Combine the flax and water in a large mixing bow to make the flax egg.
  2. Pour the soy milk into a mixing bowl and add the vinegar. Set aside.
  3. Combine the flour, sugar, salt, baking powder, and baking soda in another mixing bowl.
  4. Pour the flax egg into the soy milk, and stir well.
  5. Pour the liquid into the dry ingredients, and stir until just combined.
  6. Preheat the waffle iron, and spray both sides with non-stick spray.
  7. Ladle some batter onto the waffle iron (about ½-3/4 cup), and cook for about 3 minutes, or until the iron's indicator shows that they are done.
  8. Complete with the remaining batter.
  9. Keep finished waffles warm in a toaster oven or oven at 200°, or stacked and covered with a clean kitchen towel.
Vegan Buttermilk Fried "Chicken"
  1. In a mixing bowl combine the soy milk and vinegar. Stir well, then set aside.
  2. In another mixing bowl combine the dry ingredients: flour, arrowroot powder, spices, and nutritional yeast.
  3. Heat the frying oil in a large dutch oven or fryer. It should be around 350°.
  4. Use one hand to carefully dip a mushroom into the wet mixture, then drop it into the flour mixture. Use your other hand (it should be dry) to coat it completely. Dip it back into the wet mixture, and again into the dry mixture, keeping one hand devoted to wet and one to dry.
  5. Carefully lower the twice coated mushroom into the hot oil. Repeat with remaining mushrooms until you can’t fit any more into the pot. Be mindful not to overcrowd, I can usually fit 3-4 in my large dutch oven at a time. Cook for about 3 minutes on each side, until golden.
  6. Transfer fried mushrooms to a large plate covered with two sheets of paper towel to absorb excess oil.
  7. Continue to cook the remaining mushrooms.
  8. Serve hot over the waffles, and top with maple syrup and hot sauce.
Recipe by Sweet Potato Soul by Jenné Claiborne at