Continuing Caribbean flavors week with my vegan twist on fried chicken and waffles. I've made the traditional version and a Korean take before. This recipe blows those out of the water! The tropical flavored waffle with the jerk seasoned oyster mushroom is perfect marriage. Using mashed banana instead of egg was a real game changer.
*Chef's kiss, pats self on back.
Sources: My Love of Cooking | Previous recipe | Chef Jamika Serves: 3 | Time: 30 min
Ingredients
Waffles
3/4 cup Gluten Free baking flour
1 1/2 tbsp ground flax meal
1/2 tbsp baking powder
Dash of salt
1/2 cup coconut milk (the drinkable kind)
1 tbsp coconut sugar
1 1/2 tbsp vegetable oil
1/4 cup mashed banana (to replace egg)
1 small #mango, peeled and diced/mashed
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
2 tsp ground allspice
3 tsp garlic powder
1 1/2 tsp cayenne pepper
1 tsp onion powder
1 tsp dried parsley
2 tsp ground thyme
1 tsp black pepper
1 1/2 tsp kosher salt
1 tsp smoked paprika
Instructions
I prepped the waffles and mushrooms first, then cooked at the same time.
For the waffles, in a large bowl add the flour, flax meal, baking powder and salt and whisk. In another bowl add coconut milk, sugar, oil, and mashed banana.
Pour wet ingredients into dry and mix until incorporated. Add the mango and gently stir in. Follow directions on your waffle maker.
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 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.
Now that everying is ready, plate the waffles, and pile the with fried un-chicken on top. Drizzle some syrup on it if you'd like. I used hot honey.