This year, I'm challenging myself to make as many versions of Un-chicken and Waffles as I can. Previous versions include traditional, jerk, Indian, za'atar, and Korean. Next month, I'm planning on a special Irish version for St. Patrick's Day, an Old Bay heavy version for Maryland Day, a Mexican version for Cinco de Mayo, a maple delight for Canada Day, and a tropical concoction for Hawaiian Independence Day.
Well, today is Mardis Gras, so let's make it Cajun! And in the spirit of ruining your body before being good to it for 40 days straight, this recipe is not vegan nor is it gluten free. Though I did keep real cheese and milk out of it.
Inspiration: Southern Living | Louisiana Cookin' | Me!
Serves: 3-4 | Time: 30 min.
Ingredients
Cornmeal Waffles
1 cup all-purpose flour
1 cup yellow #cornmeal
1 tbsp sugar
1 tsp baking powder
2 tsp kosher salt
1 cup coconut milk (the drinkable kind)
1/2 cup water
2 large eggs
1 tbsp vegetable oil
1 jalapeño, finely chopped and seeded
1/4 cup shredded vegan cheddar cheese
Un-chicken
1 cup coconut milk (the drinkable kind)
1 tbsp lemon juice
1 tbsp coconut aminos
5 pieces king oyster #mushrooms
Oil, for frying
1 cup all purpose flour
2 tbsp cornstarch or tapioca flour
1 tbsp Cajun seasoning (such as Slap Ya Mama)
Vegetable oil, for frying
Hot Honey Butter Syrup
1/4 cup honey or agave nectar
1/4 cup unsalted vegan butter, melted
1 tsp hot sauce
Instructions
Start with the waffles.
Preheat waffle maker according to manufacturer’s instructions. Spray with cooking spray.
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
In a small bowl, whisk together coconut milk, water, eggs, and oil. Add coconut milk mixture to flour mixture, stirring just until combined. Fold in jalapeño and cheese.
Spoon about ½ cup batter onto waffle iron, and cook until browned, 3 to 4 minutes. Repeat with remaining batter.
Meanwhile, work on your fried un-chicken. Or have your partner do it. Cooking is always more fun when it's done together.
For the un-chicken/mushrooms, add lemon juice into your coconut milk, along with the coconut aminos. This is your vegan buttermilk.
Clean your mushrooms. Place them in the vegan buttermilk and set it aside.
Mix together flour, bread crumbs, starcj and spices.
Heat your oil to about 350°F.
When your oil is hot, take a mushroom piece covered in vegan buttermilk and drop it into the dredging bowl. Make sure to pack the dredging mix into the mushroom. Then gently shake off any excess before dropping it carefully into the hot oil.
Add more pieces without crowding your pan. Cook each piece until both sides are deep golden brown, about 2 to 3 minutes on each side. Remove from oil and gently shake off any excess oil.
Now that everying is ready, plate the waffles, and pile the with fried un-chicken on top. Mix together your syrup, and drizzle that on top. Enjoy!