Delicious & Easy

Vegan "Chicken" n' Waffles

I like to cook the classics but add modern flairs to my favorite dishes. This Vegan “Chicken” ‘n’ Waffles recipe is one that even my carnivorous friends enjoy. Fried local golden oyster mushrooms are the perfect substitute for chicken, and nitro cold brew coffee adds a boost of flavor to my oat milk waffle recipe.

Ingredients for

Vegan "Chicken" n' Waffles

Cold Brew Waffles

1 cup nitro cold brew coffee (I chose Seven Seas Roasting)

1 cup oat milk, barista edition

½ cup coconut oil, melted

½ cup pure maple syrup

2 cups all-purpose flour

2 tablespoons brown sugar

1 ½ teaspoons salt

2 teaspoons baking powder

1 teaspoon baking soda

Vegan nonstick cooking spray

Oyster Mushroom Brine

½ pound oyster mushrooms (I chose Mindful Mushroom)

1 cup oat milk

1 cup IPA of choice

¼ cup dill pickle brine

1 teaspoon granulated garlic

1 teaspoon salt

2 tablespoons all-purpose flour

Oyster Mushroom Dredge

3 cups all-purpose flour

1 tablespoon salt

2 teaspoons paprika

2 teaspoons granulated garlic

1 teaspoon ground ginger

1 teaspoon ground cayenne pepper

2 quarts peanut oil

Pinch coarse ground sea salt

Maple syrup or Mike's Hot Honey, for serving

Instructions for

Vegan "Chicken" n' Waffles

Whisk together cold brew coffee, oat milk, coconut oil, and maple syrup in a medium bowl. In another bowl stir dry ingredients together, then add cold brew mixture and whisk until smooth. Let batter rest until ready to use.

While the batter rests, break apart oyster mushrooms into roughly 8 equal pieces. Whisk together oat milk, IPA, pickle brine, garlic, salt, and flour in a medium bowl.

Soak oyster mushrooms in the prepared mixture and press them down so all mushrooms are coated.

While the mushrooms soak, prepare their dredge. Whisk together flour, salt, and spices in a large bowl.

Toss soaked mushrooms in prepared dredge and coat fully.

Heat waffle iron and lightly spray with vegan nonstick cooking spray. Ladle 1 cup of batter into a Belgian waffle iron or ½ cup of batter into a smaller waffle iron. Cook until golden brown and crisp on both sides.

Heat peanut oil in a cast-iron skillet to 350°. Fry oyster mushrooms in peanut oil for 90 seconds per side. Remove mushrooms from oil and rest on a cooling rack. Sprinkle with sea salt.

Plate the waffle and top it with fried oyster mushrooms. Serve immediately with warm maple syrup or a drizzle of Mike's Hot Honey.

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Notes & Thoughts

For some of us, the holidays will mean more opportunities for entertaining and hosting family and friends—and more occasions to come up with a satisfying and comforting morning meals fit for a crowd. Here's to celebrating good mornings with your crew over this Fried Pork Roll with Roasted Potatoes, Apple Cider Doughnuts and Vegan "Chicken" n' Waffles.

Read Good Morning Crew and bring this story to life with these delicious recipes.

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