You’ve never had a vegan chicken and waffles right this good! You’re absolutely going to love all the flavors and textures this dish brings!
I was an adult before I tried chicken and waffles. I know, I know. I was truly missing out. However, I just couldn’t wrap my mind around trying these two things together.
Luckily, I got out of that phase and now whenever I see it on a menu (and it’s vegan) I have to give it a whirl. Recently, I traveled and had it and I knew I had to recreate it for the website.
The result: The most delicious, epicly crunchy vegan chicken pieces with crisp outer and soft interior waffles.
There’s so much to love about this recipe.
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Vegan “Chicken” and Waffles
You’ve never had a vegan chicken and waffles right this good! You’re absolutely going to love all the flavors and textures this dish brings!
Servings: 4 people
Calories: 754kcal
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Instructions
For the wet and dry stations
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Preheat oven to 425˚F(220˚C). Prep a greased baking sheet.
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In a large bowl, add flour, cornstarch, and spices and whisk together. Then add in 1 cup non-dairy milk and apple cider vinegar and stir together with a spatula just until combined. If needed to have a pourable consistency, add another tablespoon of milk until desired consistency.
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In a food processor, add the cornflakes and spices. Pulse until combined and into small but still shaped pieces. You don’t want dust here. Pour into a separate large bowl. Set up the cauliflower next to the bowl of wet mixture, then the bowl of dry beside that.
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Dip a cauliflower floret into the wet mixture, letting any excess drip off. Then, add to the dry mixture ensuring that all sides are coated. Place onto prepared baking sheet. Baked for 18-20 minutes or until golden brown.
For the Waffles
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Add non-dairy milk and apple cider vinegar into a large bowl and allow to sit for 10 minutes to form a vegan buttermilk. Once time is up, add butter (if adding), sugar, vanilla and salt and whisk together. Sift in flour and baking powder and use a spatula to bring together, not overmixing.
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Make waffles according to your waffle maker with the batter. Repeat until no mixture remains.
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When finished, top a waffle with some of the cauliflower. Add green onions if desired. Drizzle with syrup and/or hot sauce.
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Nutrition
Serving: 0.25dish | Calories: 754kcal | Carbohydrates: 139g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 2507mg | Potassium: 1159mg | Fiber: 9g | Sugar: 16g | Vitamin A: 2017IU | Vitamin C: 85mg | Calcium: 450mg | Iron: 19mg
Frequently Asked Questions:
Make sure you’re using a safe non-dairy milk and butter for your allergens.
Otherwise, the flour for both the cauliflower and waffles can be substituted with a Gluten Free 1:1 mixture.
The cauliflower definitely can be. We have found it best to let cool and store in an air tight container in the fridge up to 5 days. To reheat – place back in the oven at 425F for about 10 minutes.
The waffles can be prepped ahead, but they are always best served immediately.
Freeze these separately in an air tight freezer safe container for up to 3 months.