You’ve never had a vegan chicken and waffles this good! You’re absolutely going to love all the flavors and textures this dish brings!
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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. The sweet component of the waffles and syrup mixed with fried chicken just didn’t say “TRY ME!” …to me that is.
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.
I’ve been hesitant to make a vegan version of this recipe because I wasn’t sure what I wanted the chicken replacement to be; however, recently I traveled and had it at a restaurant in Denver, Colorado and I knew I had to recreate it.
The result: The most delicious, epicly *yes, that’s a word* crunchy vegan chicken pieces made from cauliflower with crisp outer and soft interior waffles.
There’s so much to love about this recipe.
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Why This is the Best Vegan Chicken and Waffles
Easy to Find Ingredients
One of the reasons I chose cauliflower, is because it’s neutral in taste, but more so because it’s always available.
The rest of the ingredients are just as, if not more easily available and you likely already have everything in your kitchen!
Perfect Texture
It’s not easy getting waffles or fried food perfect, but if you follow our ingredients and steps, we promise it will come out great every time.
Oven-Baked
Most chicken and waffles recipes are fried and we know that frying gives an insanely crispy texture; however, we also know that many people find frying either daunting or scary.
Due to that, we are oven-baking our cauliflower pieces in order to still optimize that crunch without the hassle.
Notes on Ingredients
Cauliflower
We are using cauliflower as our vegan “chicken” substitute. When we bake the pieces, it’s going to get soft on the inside, but very crispy on the outside.
Substitute: You could also do this with mushrooms (like oyster), seitan pieces, or soy curls. It’s important to note that cooking times may vary.
Non-Dairy Milk
For our wet mixture, we are going to be mixing non-dairy milk with apple cider vinegar to make a vegan buttermilk. We find that a higher protein non-dairy milk like soy milk works best, but any non-dairy milk will work.
You do want to make sure it’s unsweetened and unflavored.
Substitute: You could also use water in place of the non-dairy milk although it won’t make a buttermilk in the same way.
Flour
Flour is used twice – both in the wet mixture for the cauliflower and in the waffles. In both instances we are using all-purpose flour.
Substitute: You can use gluten-free all purpose flour for this recipe.
Cornstarch
Is a must when you want something crispy! Not only does it help to absorb liquid, but it also aids in the crispy texture.
Substitute: You could swap with arrowroot powder or potato starch as well.
Corn Flakes
This is what we are using for our crispy breading texture. Just make sure not to get frosted flakes!
Substitute: You could also use breadcrumbs.
Spices
If you’ve seen some of my other recipes, you know I like to use spices. While many people may recommend a blend, I really like to get in there and create the perfect balance of flavors every time which is why you see such a list.
Other must try vegan breakfast recipes:
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Vegan “Chicken” and Waffles
Ingredients
- 1 head cauliflower washed, cut into florets
For Wet Mixture
- 1 cup all-purpose flour 120g
- ¼ cup cornstarch 30g
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 – 1 ½ cups unsweetened non-dairy milk 240-360g
- 2 tablespoon apple cider vinegar
For Breading
- 6 cups Cornflakes
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 2 teaspoons onion powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon ground mustard
- ¾ teaspoon celery salt
- ¾ teaspoon ground ginger
- ½ teaspoon cayenne pepper optional
For Waffles
- 1 ½ cups unsweetened non-dairy milk 360g
- 1 tablespoon apple cider vinegar
- ¼ cup vegan butter, melted (Optional)
- 2 tablespoons cane sugar
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2 cups all-purpose flour (240g)
- 1 tablespoon baking powder
Instructions
For the wet and dry stations
- Preheat oven to 425˚F(220˚C). Prep a greased baking sheet.
- 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.
- 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.
- 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
- 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.
- Make waffles according to your waffle maker with the batter. Repeat until no mixture remains.
- When finished, top a waffle with some of the cauliflower. Add green onions if desired. Drizzle with syrup and/or hot sauce.
Video
Nutrition
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.
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