I have a bit of a "chicken and waffles" obsession. If you haven't been paying attention, I've done the following versions:
Last night, I threw on some Iz and made a Hawaiian version. It was #bananas! :)
Referenced: Previous Recipes | Lil Luna | The Complete Savorist Serves: 2 | Time: 30 min
Ingredients
Waffles
3/4 cup all-purpose flour
1/2 tbsp baking powder
1/2 tbsp sugar
1/2 tsp salt
1/2 cup coconut milk (drinkable kind)
1 1/2 tbsp aquafaba
1 banana, mashed
Un-chicken
1 cup coconut milk (the drinkable kind)
1 tbsp lemon juice
1 tbsp coconut aminos
2 packages king oyster #mushrooms
Oil, for frying
1 cup gluten free flour
1 tbsp brown sugar
1/2 tbsp sweet paprika
1/3 tsp black pepper
1/3 tsp chili powder
1/3 tsp granulated garlic
1/3 tsp onion powder
1/3 tsp kosher salt
1/4 tsp cumin
Instructions
Waffles
Preheat waffle iron to 350.
Sift together flour, sugar, baking powder, and salt in a large mixing bowl.
Whisk in coconut milk, aquafaba, and mashed banana and mix until just incorporated (you don't want to over-mix).
Pour batter onto greased waffle iron and cook until golden. Took about 10 minutes. Serve warm.
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 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. Drizzle with some syrup. Devour!
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