Vegan "Chicken" N Waffle Sandwich (gluten free, air fried)
 
 
Author:
Recipe type: Breakfast
Cuisine: American
Ingredients
  • 2 cups of oyster mushrooms, cleaned
  • 1½ cup cashew milk
  • 1 tbs lemon juice
  • 1 cup gluten free all purpose flour
  • 1 tsp of each: sea salt, garlic powder, onion powder, chili powder, paprika
  • A dash of cayenne (adjust depending on your spice preference)
  • Avocado oil spay
  • 2 vegan gluten free waffles (I used Erewhon market brand, check your local health store in the frozen section for vegan waffles)
  • Toppings:
  • A sprinkle of flakey salt (I used maldon brand)
  • Cabbage slaw (recipe on website)
  • Vegan hot honey (recipe on website)
Instructions
  1. In a bowl combine cashew milk, lemon juice and a pinch of sea salt and mix until combined.
  2. Let it sit for 10-15 minutes and then add in your oyster mushrooms and coat them in the cashew buttermilk and refrigerate for 30 minutes.
  3. To a medium bowl, combine gf all purpose flour, sea salt and all spices to a bowl and mix thoroughly. Transfer to a shallow bowl or plate.
  4. Once your mushrooms have marinated, place them one at a time into your flour mixture, using a spoon to coat them. Shaking off any excess flour and place them in an air fryer, spraying the bottom of the air fryer with avocado oil and thoroughly sprayed the coated mushrooms with avocado oil.
  5. Air fry at 375F for 12 minutes, flipping and spraying again halfway through.
  6. Toast your waffles and assemble your sandwich.
  7. Placing several vegan chicken pieces onto your waffle and topping it with cabbage slaw and vegan hot honey. (Find the cabbage slaw and hot honey recipes on my website!)
  8. Enjoy!
  9. Notes: To make homemade cashew milk, combine 1 cup of cashews to 1¼ cup of water to a high speed blender and blend until completely smooth. If you don’t have a high speed blender soak cashews in water overnight.
Recipe by Justine Cooks Vegan at https://justinecooksvegan.com/veganchickenandwaffles/