Save now, cook later.
Vegan Chicken and Waffles
This vegan chicken and waffles dish is crispy on the outside, juicy on the inside, and full of flavor in every bite. You won't believe it's made with mushrooms!
Servings: 8
Ingredients
Vegan Waffles
- 2 tbsp ground flaxseed
- 4 tbsp water
- 1¾ cups soy milk or other non-dairy milk
- 1 tsp apple cider vinegar or white vinegar
- 1½ cup whole wheat pastry flour or a vegan, gluten-free flour mix
- ⅓ cup brown sugar or coconut sugar
- ½ tsp salt
- 1 tsp baking powder
- ½ tsp baking soda
- non-stick cooking spray
Vegan Buttermilk Fried "Chicken"
- ¼ cup unsweetened plain soy milk or other non-dairy milk
- 2 tbsp apple cider vinegar
- 1 cup all purpose flour or brown rice flour
- 1 tbsp arrowroot powder or cornstarch
- ½ tsp salt
- ½ tsp cayenne pepper
- ½ tsp white pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- ½ tsp paprika sweet or smoked
- 1 tbsp nutritional yeast
- 8 large oyster mushrooms tough base of stem removed; see notes
- 5 cups safflower oil or other frying oil
- maple syrup for serving
- hot sauce for serving
Instructions
Vegan Waffles
- Combine the flax and water in a large mixing bow to make the flax egg. Set aside to thicken.
- 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 three minutes, or until the iron's indicator shows that they are done.
- Complete with the remaining batter.
- To maintain the waffle's crispy exterior, transfer them to a cooling rack while you cook the remaining batter, or transfer them to a baking sheet and keep them warm in an oven preheated to 200°F.
Vegan Buttermilk Fried "Chicken"
- 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°F.
- 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 three to four in my large dutch oven at a time. Cook for about three 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.
Notes
Recipe Pro Tips:
- 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.
- I use regular oyster mushrooms for this recipe, but king oyster will work too. Look for bunches of thinner, longer mushrooms that are attached together at the base. Remove as much of the tough base as possible without separating too many of the mushrooms, then follow the rest of the recipe as normal.
Nutrition
Calories: 335kcal | Carbohydrates: 42g | Protein: 7g | Fat: 16g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Sodium: 446mg | Potassium: 242mg | Fiber: 4g | Sugar: 10g | Vitamin A: 335IU | Vitamin C: 4mg | Calcium: 136mg | Iron: 2mg