Vegan Chicken and Waffles
Serves 420 mins prep30 mins cook
A plant-based twist on the classic chicken and waffles. This recipe features oyster mushrooms coated in a flavorful wet and dry batter, fried until crispy, and served with waffles made from chickpea flour, almond milk, and spices. Perfect for a unique and satisfying meal.
0 servings
What you need
tbsp ground flaxseed
cup water
tbsp mustard
tbsp hot sauce
cup chickpea flour
tsp salt
tsp black pepper
tsp onion powder
tsp dried thyme
tsp smoked paprika
tsp garlic powder
tsp baking powder
tsp salt
cup coconut sugar
cup vegan margarine
cup almond milk
cup flour
tsp cinnamon
Instructions
1: Combine ground flax, water, hot sauce, and mustard in a small bowl, mix, and set aside. 2: Combine all dry ingredients, whisk, and set aside. 3: Separate mushrooms and coat in wet then dry batter 2 times each until mushrooms are complete. 4: Fry in avocado oil until golden and crispy and set aside. 5: For waffles, combine all ingredients and mix until combined but don’t overmix! Having lumps is ok. 6: Cook waffles according to your waffle maker specifications. 7: Assemble, top with maple syrup, and enjoy.View original recipe