We're making this week about mostly Korean flavors, and tonight we went with a twist on the southern classic. I smashed a few altered recipes together and got something unphotogenic that's packed with flavor. Seriously, the uglier the photos, the more delicious the meal.
Inspiration: The Woks of Life | The Korean Vegan | Love & Lemons
Serves: 3 | Time: 30 min
2 flax eggs
1/2 cup vegetable or canola oil (plus more for brushing the waffle iron)
1 1/2 cups coconut milk (the drinkable kind)
1 tsp sesame oil
1 tsp salt
1 tsp sugar
2 cup gluten-free flour
1 tbsp baking powder
Dash of five spice powder
Dash of white pepper
3/4 cups finely chopped green onion
1/4 cup toasted sesame seeds
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 tbsp gochugaru
1 tbsp dried oregano
1 tsp salt
1 tbsp onion powder
1 tbsp garlic powder
2 to 3 tbsp gluten free gochujang
1½ tbsp rice vinegar
1 tbsp sesame oil
1 tbsp maple syrup
How I generally went about it.
Prepped the waffles and then the mushrooms.
While the waffle iron and pan were heating up, I mixed the sauce.
Cooked waffles and mushroom at the same time.
Plated the waffles, added the mushrooms, and drizzled the sauce on top
Toast the sesame seeds in a pan and cool completely before adding them into the batter.
Whisk together the flax egg, coconut milk, sesame oil, salt, sugar, flour, baking powder, five spice powder, and white pepper until just combined. Be careful not to overmix!
Add the green onion and toasted sesame seeds to the batter, and mix until evenly distributed. Let the batter sit for 5 minutes.
Heat your waffle iron to the highest setting, and once it’s hot, pour enough batter in to cover. Most waffle irons are non-stick and do not require any additional oil, but if you have an old cast iron one, you can brush the iron with some oil or melted butter, especially if you want an extra crispy waffle.
How much batter you use for each sesame scallion waffle and the length of time the waffle needs to cook depends upon the waffle iron you are using, but you will know what to do after you make the first one. Most Belgian waffle makers can accommodate about ¾ cup of batter per waffle and will take 6 minutes to cook up a brown and crispy waffle. When the steam subsides, you can be pretty confident that your waffle is done.
Check your waffle after 6 minutes and let it cook longer if you like your waffles darker and crunchier.
Take the waffle out of the iron when done.
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, chili powder, dried oregano, salt, onion powder, and garlic powder
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.
Mix all the ingredients together.