Sources: Raody's Recipes & Me! | Serves: 3 | Time: 20 min
Ingredients
Waffles
1/4 cup sweet potato purée
1/2 tbsp coconut oil melted
1 egg or 1 Bobs Red Mill egg replacers
1/2 cup almond flour
1/4 cup tapioca starch
1/2 tsp cumin powder
1/2 tsp coriander powder
1/4 tsp baking soda
1/4 tsp garam masala
Pinch of salt
Fried 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 gluten free flour
1/4 cup gluten free panko bread crumbs
1/2 tsp garlic powder
1/2 tsp allspice
1/2 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/2 tsp ground coriander
1/2 tsp cayenne pepper
Instructions
In a mixing bowl whisk together sweet potato purée, egg, and melted coconut oil. Once mixed, add almond flour, baking soda, coriander, cumin, garam masala, and salt. Heat your waffle maker. Place batter in a waffle maker and let cook. Remove waffle from waffle maker when it’s golden brown.
Meanwhile, make your un-chicken. Add lemon juice into your coconut milk. This is your vegan buttermilk.
Clean your mushrooms. Place them in the vegan buttermilk and set it aside.
Mix together gluten free flour, gluten free panko bread crumbs, and spices
.
Heat your oil to about 350°F. If you don't have a thermometer, drop a panko crumb into the oil and if it immediately bobs to the surface, your oil is ready to cook in.
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.
Plate your waffles. Top with fried mushrooms. I poured some tamarind syrup on top as well.