I made a version of Sweet Potato Soul's friend un-chicken and waffles last year and was extremely pleased with the results, but there's always ways to enhance or change recipes up to keep them interesting and new.
Today we're changing up the waffles and bringing sriracha into the mix! We're also complicating life by having to think a day ahead for a lazy Saturday brunch...
Component 1: The Waffles
Veganized a Delectabilia Recipe | Serves: 2-3 | Time: Quite a while with prep and rise time... You gotta start the night before
3/4 cup Caulipowered cauliflower baking mix
1/2 cup cashew milk
2 tbsp vegan butter
1 tsp bakers yeast
1/4 cup warm water
1/4 tsp salt
1/4 tbsp sugar
1/2 tsp baking soda
1 egg replacer (I use Neat Egg)
2 medium sized cobs of corn
1 red #bellpepper
The night before...
Add the cashew milk and vegan butter to a saucepan and heat over a low heat.
Once the butter is melted, whisk it in then add salt and sugar.
Once the sugar and salt have dissolved, remove the cashew milk from the heat and allow to cool until lukewarm.
Add warm water to a large bowl.
Add the yeast, stir, then allow to sit until foam forms on the surface (5-15 minutes, depending on the yeast).
Add the cashew milk mixture to the yeast in the the large bowl and stir.
Slowly add the flour to the milk and yeast, whisking until smooth.
Cover and refrigerate for at least 5 hours.
Halve and trim the red peppers. Smear with olive oil and roast for 35 minutes at 375.
Boil the corn cobs for 5 minutes. Drain and allow to cool.
The morning of...
Remove the corn kernels from the cobs.
Dice the roasted red peppers.
Prep your egg replacer.
Add the corn, peppers, egg replacer, and baking soda to the batter and whisk together.
Make the waffles according to the waffle maker instructions. Usually about 1/2 cup batter per waffle.
Component 2: The Fried Un-chicken
Kept with last year's recipe | Makes: 2 servings | Time: ~10 min.
¼ cup cashew milk
2 tbsp apple cider vinegar
1 cup brown rice flour
2 tbsp tapioca starch
½ tsp salt
½ tsp cayenne pepper
½ tsp white pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp smoked paprika
1 tbsp nutritional yeast
2 tight bunches oyster #mushrooms
5 cups frying oil
In a mixing bowl combine the cashew milk and vinegar. Stir well, then set aside. In another mixing bowl combine the dry ingredients: flour, tapioca starch, 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 each mushroom cluster 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 clusters into the hot oil. 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. Serve hot over the waffles.
Component 3: The Syrup
From Cooking with Vinyl | Serves: 2 | Time: < 1 min
1/2 cup maple syrup
2 tbsp Sriracha
Mix it together. Pour over the un-chicken and waffles