I'm a little obsessed with doing vegetarian fried chicken and waffles. I've already put together Jerk, Korean and traditional American southern. I closed out this year with a Middle Eastern version. In 2024, you can expect Irish, Hawaiian, Mexican, and even Baltimore inspired versions.
Source: All Recipes & ME! | Serves: 4 | Time: 30 min
Waffles
Previous Recipe (use egg replacer to make vegan)
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 tbsp za'atar seasoning
Instructions
Make your waffles first, and then turn to the un-chicken while they cook.
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 za'atar.
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.