Vegan Red Velvet Chick'n & Waffles
  • TWO MODERN VEGANS

Vegan Red Velvet Chick'n & Waffles

Updated: Jun 12


These waffles are PERFECT for Sunday brunch or any day really since we're all spending more time at home! The oyster mushrooms are crunchy and delicious & the waffles are perfectly soft and moist- almost cake like! They do have a slight kick because of the cayenne pepper; SO if you don't like spicy food- DO NOT add the cayenne pepper! Also we used a basic belgian waffle maker that we bought at the supermarket, and it made 4 belgian waffles. Our waffle maker does not have a timer - the light turns green when the waffles are ready so please follow the directions to your waffle maker and enjoy!




Shopping List


Red Velvet Waffles

  • 2 cups spelt flour

  • 1 TBSP baking powder

  • pinch of sea salt

  • 1 TBSP cacao powder

  • 1 TBSP apple cider vinegar

  • 1 TBSP avocado oil

  • 1/2 tsp vanilla extract

  • 4 TBSP maple syrup/ agave

  • 1 1/2 cup plant- based milk

  • 1/4 cup fresh beet juice

Oyster Mushroom

  • 8 ounces oyster mushrooms

  • 1 tsp cayenne pepper

  • 2 tsp garlic powder

  • 1 tsp paprika

  • 1 cup spelt flour

  • pinch of sea salt

  • pinch of black pepper

  • 2 TBSP dijon mustard

  • 1/4 cup hot sauce

  • 1/2 cup plant- based milk

  • 2 cups avocado oil

Directions

  1. In a large bowl, add spelt flour, baking powder, salt, cacao powder and stir until combined.

  2. Add apple cider vinegar, avocado oil, vanilla extract, maple syrup, plant- based milk, and beet juice. Combine all ingredients until well combined. The consistency should be of a pancake batter.

  3. Heat waffle iron, and spray with non stick cooking spray.

  4. Cook waffles according to your waffle maker instructions.

  5. Set waffles aside or in oven on 200 degrees when complete to stay warm.

  6. For the oyster mushrooms- heat 2 cups avocado oil on medium- low heat in a deep pot while you prepare the fry mixture.

  7. Combine spelt flour, cayenne pepper, garlic powder, sea salt, black pepper, and paprika to a medium sized bowl, and stir to combine.

  8. In a small bowl, add plant- based milk, hot sauce, and dijon mustard. Stir together, it should be of a creamy consistency.

  9. Using one hand for the "dry" and one hand for the "wet", dip mushrooms into the wet mixture first and then the dry. Do this two times to completely double coat each mushrooms.

  10. When done, add the mushrooms to the pot to fry. Add no more than 4 mushrooms at a time. Cook for 4 minutes on each side, or until they turn golden brown.

  11. Place on a wire rack when done so the excess oil can drip off and the mushrooms will stay crunchy.

  12. Serve immediately with red velvet waffles and enjoy!


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