A “Good For You” Sunday Brunch Fav.

Vegan + GF Chicken & Pumpkin Spice Waffles

Photo by Britney Victoria Alston

INGREDIENTS

Vegan + GF Chicken

  • ¼ cup non-dairy milk
  • 2 tablespoons apple cider vinegar
  • 1 cup brown rice flour
  • 1 tablespoon cornstarch
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon smoked paprika
  • ½ teaspoon white pepper
  • 1 tablespoon nutritional yeast
  • 3 cups olive oil
  • 4 large oyster mushrooms
  • Maple Syrup for serving
  • Sriracha for serving

Vegan + GF Pumpkin Spice Waffles

  • 1/2 cup pumpkin puree
  • 3/4 cup non-dairy milk ( I prefer Oatly)
  • 3 tablespoons maple syrup
  • 1 & 1/2 tablespoons melted coconut oil
  • 3/4 cups + 2 tablespoons all-purpose gluten-free flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 teaspoons pumpkin spice seasoning
  • 1/2 teaspoon cinnamon
  • Cooking spray for the waffle iron

INSTRUCTIONS

Vegan + GF Chicken

  1. In a mixing bowl combine the non-dairy milk and vinegar. Stir well, then set aside.
  2. In another mixing bowl combine the dry ingredients: flour, cornstarch, spices, and nutritional yeast.
  3. Heat the frying oil in a large skillet 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 the remaining mushrooms until you can’t fit any more into the pot. Do not overcrowd, Cook for about 3 minutes on each side, until golden.
  6. Transfer fried mushrooms to a large plate covered with a 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 sriracha.

Vegan + GF Pumpkin Spice Waffles

  1. In a large bowl, combine pumpkin puree, non-dairy milk, maple syrup, and melted coconut oil together.
  2. In a separate bowl, combine flour, baking powder, baking soda, pumpkin spice, and cinnamon. Once combined slowly pour flour mixture onto wet ingredients and mix just until no clumps are visible, being careful not to overmix.
  3. Pour 3/4 cup of batter into a waffle maker that has been lightly sprayed with cooking oil and preheated.
  4. Cook according to your waffle iron instructions. (I cook mine for 7 minutes.) Remove from waffle iron and repeat until all the batter is made.

NOTES:

*Test oil is ready for frying by adding a tiny drop of batter to the pan and checking the sizzle.

Leftover waffles can be stored in the freezer for 3+ months. Just pop in the toaster when ready to enjoy again.

Enjoy!

Photo by Britney Victoria Alston

Le Cordon Bleu London plant-based Chef in training. Food & Lifestyle. Contact: www.theholisticfox.com bvictoriafox@gmail.com

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