Combine the flax and water in a large mixing bow to make the flax egg.

Pour the soy milk into a mixing bowl and add the vinegar. Set aside.

Combine the flour, sugar, salt, baking powder, and baking soda in another mixing bowl.

Pour the flax egg into the soy milk, and stir well.

Pour the liquid into the dry ingredients, and stir until just combined.

Preheat the waffle iron, and spray both sides with non-stick spray.

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.

Complete with the remaining batter.

Keep finished waffles warm in a toaster oven or oven at 200°, or stacked and covered with a clean kitchen towel.

In a mixing bowl combine the soy milk and vinegar. Stir well, then set aside.

In another mixing bowl combine the dry ingredients: flour, arrowroot powder, spices, and nutritional yeast.

Heat the frying oil in a large dutch oven or fryer. It should be around 350°.

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.

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.

Transfer fried mushrooms to a large plate covered with two sheets of paper towel to absorb excess oil.

Continue to cook the remaining mushrooms.

Serve hot over the waffles, and top with maple syrup and hot sauce.