Vegan Chicken and Waffles
Try this Vegan Chicken and Waffles recipe, or contribute your own.
Try this Vegan Chicken and Waffles recipe, or contribute your own.
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon white pepper
- 2 tablespoons apple cider vinegar
- hot sauce for serving
- maple syrup for serving
- 1 tablespoon nutritional yeast
- 2 tbsp ground flax + 4 tbsp water
- 1/3 cup brown sugar or coconut sugar
- 1 tsp apple cider or white vinegar
- 1/2 teaspoon sweet or smoked paprika
- 1 3/4 cups soy milk (or another non-dairy milk)
- 1 1/2 cup whole wheat pastry flour (or a vegan gluten free f
- canola or coconut oil non-stick spray
- 1/4 cup unsweetened plain soy milk or other non-dairy milk
- 1 cup all purpose flour or brown rice flour
- 1 tablespoon arrowroot powder or cornstarch
- 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
- Carbohydrate 2.96788015426588 g
- Cholesterol 61.8229166650098 mg
- Fat 295.906296718385 g
- Fiber 0.905096354539195 g
- Protein 2.37434479029559 g
- Saturated Fat 31.6221052445647 g
- Serving Size 1 1 Serving (333g)
- Sodium 187.28386453984 mg
- Sugar 2.06278379972668 g
- Trans Fat 14.8099609895647 g
- Calories 2635 calories
Step-by-step
- Combine the flax and water in a large mixing bowl 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 ½-¾ 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.
A Home Cook's Delight: Vegan Chicken and Waffles
As a busy mom, finding time to cook delicious and healthy meals can feel like a Herculean task. Weeknights are a blur of homework help, soccer practice, and the ever-present laundry pile. But even amidst the chaos, I crave a satisfying meal that nourishes both my body and soul. That's where this recipe for Vegan Chicken and Waffles comes in. It's a game-changer, transforming a weekend brunch staple into a surprisingly simple weeknight dinner.
I've always loved the classic combination of crispy waffles and savory "chicken," but the traditional versions are often heavy, greasy, and loaded with calories. This vegan adaptation is a revelation. It's surprisingly light yet incredibly flavorful, boasting a satisfying crunch without the guilt. The "chicken," made from hearty mushrooms, delivers a remarkably meaty texture, perfectly complementing the fluffy, golden waffles. And the best part? It's surprisingly easy to make, even on those crazy busy weeknights.
The beauty of this recipe lies in its adaptability. Feel free to experiment with different spices to customize the flavor profile to your liking. A dash of smoked paprika adds a smoky depth, while a sprinkle of garlic powder elevates the savory notes. I often add a pinch of cayenne pepper for a subtle kick, but you can always omit it for a milder dish. The waffles themselves are wonderfully versatile. You can use your favorite recipe or even buy pre-made ones for an even quicker meal.
What truly sets this recipe apart is its versatility. This dish transcends the typical brunch setting. It’s easily adaptable for a light lunch, a satisfying dinner, or even a fun weekend breakfast. The leftovers are equally delightful, making it a perfect make-ahead meal for busy schedules. Simply reheat the waffles and mushrooms separately, and you’ll have a delicious meal ready in minutes.
Beyond the Plate: A Reflection on Busy Lives
Cooking, for me, isn't just about sustenance; it's a form of self-care. It's a way to disconnect from the whirlwind of daily life and reconnect with myself and my family. Even on the most hectic days, taking the time to prepare a nourishing meal, however simple, brings a sense of calm and control amidst the chaos. This Vegan Chicken and Waffles recipe embodies this philosophy. It's a reminder that healthy, delicious food doesn't have to be complicated or time-consuming.
The process of making this dish itself is a form of mindfulness. The careful mixing of ingredients, the satisfying sizzle of the mushrooms in the oil, the delicate flipping of the waffles – these small acts of creation ground me in the present moment. It's a meditative experience that allows me to pause, breathe, and appreciate the simple pleasures of life, even when life itself feels anything but simple.
This recipe is more than just a collection of ingredients and instructions; it's a symbol of resilience, adaptability, and the power of nourishing both body and soul, even amidst the whirlwind of a busy life. So, next time you're searching for a quick, healthy, and delicious meal, remember this recipe. It's a testament to the fact that even a busy mom can find time to create something truly special.
Tips and Tricks for Success:
- Don't overcrowd the pan when frying the mushrooms. This ensures they cook evenly and achieve that perfect golden-brown crispiness.
- Experiment with different spices to create your unique flavor profile. A sprinkle of herbs or a dash of hot sauce can add an exciting twist.
- Use high-quality ingredients. The flavor of the final dish will greatly benefit from using fresh, flavorful ingredients.
- Prepare the batter ahead of time. This saves precious time on busy weeknights.
I hope you enjoy this recipe as much as I do. Let me know in the comments how it turns out! Happy cooking!
