Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Chicken and Waffles with Sriracha-Maple Syrup

VEGAN CHICK’N AND WAFFLES WITH SRIRACHA-MAPLE SYRUP


Ingredients

for the waffles

dry ingredients

  • 1 cup AP flour
  • 2 TB Ener-G
  • 2 tsp baking powder

wet ingredients

  • 1 cup any kind of nut milk
  • 2 TB cornstarch
  • 1 TB canola oil
  • 2 tsp coconut vinegar

2 scallions, chopped1 tsp ginger, grated on a microplane grater

for the vegan chick’n

  • 3/4 cup AP flour
  • 1/2 cup panko crumbs
  • 2 TB Ener-G
  • 2 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp onion granules
  • 1/4 tsp white pepper (black is also fine)
  • 1 1/4 cup fizzy water
  • 2, 1 1/2-inch thick cauliflower steaks, cut into 2 pieces for 4 small steaks

canola oil, for frying

for the sriracha-maple syrup (double or triple to taste)

  • 1/4 cup pure maple syrup
  • 1 TB sriracha

Instructions

To make the waffle batter

  1. Combine the dry waffle ingredients in one bowl and the wet ingredients into another. Pour the wet batter into the dry and gently stir, taking care not to overmix the batter. Fold in the ginger and scallions and set aside.

To make the batter for the vegan chick’n

  1. Combine all of the ingredients except for the fizzy water and cauliflower in a bowl. Add in the water and stir gently to mix, taking care not to overmix. Allow the batter to sit for about 10 minutes to become smooth.

To make the sriracha syrup

  1. Combine the maple syrup and sriracha together. Adjust to taste, and double if you like lots of syrup. Set aside.

When you are ready to fry the cauliflower

  1. Place several inches of oil into a heavy small pot. (I use Lodge’s small cast iron pot as a dedicated fryer.) Heat over medium-high for about 7 minutes. Test the oil’s readiness by throwing a pinch of the wet chick’n batter into it—if it fries immediately, you are ready to go. You can also insert a wooden spoon into the oil so it touches the bottom. If bubbles immediately form around the spoon, you are ready to fry.
  2. Working in batches of two, dredge the cauliflower through the vegan chick’n batter and slowly place into the oil. Fry until golden brown, flipping them once or twice to ensure even frying. Place on paper towels to drain.

To make the waffles

  1. Preheat your waffle iron and cook according to the manufacturer’s instructions.

To serve

  1. Drag the chick’n through the sriracha-maple syrup until well coated. Serve the waffles with vegan butter and garnish as desired.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes