Sunday, March 6, 2011

Chick'n and Waffles

For some time I have been thinking about making a vegan version of Chicken and Waffles.  I believe that this is a traditionally Southern dish.  Not only am I not Southern, I have never even had chicken and waffles before.  So I am not sure why I felt compelled to create a version of this dish. Maybe because the name just rolls of the tongue so well?  Maybe because I am now obsessed with my new waffle iron?  Who knows, but I am glad I did as they were great.

I knew all along I wanted to make a savory waffle but wasn't quite sure what to use for the "chicken".  After consulting the Twitterverse with my dilemma one of my favorite Tweeps (@VeganVagrant) informed me that indeed you could bread and fry Gardein Scallopini and my dilemma was solved.  Now that I have some experience with Gardein I will use it again, it was very tasty and I really liked the consistency.

For the gravy I reused the recipe from my Green Bean Casserole and it worked perfectly. Though I don't think this version of "chicken" and waffles is at all close to the traditional version it is my very own and I really like it!

Chick'n and Waffles

For the waffles:
3 green onions finely minced
2 tbsp onion powder
2 cups all purpose flour
1/2 cup whole wheat flour
1/2 cup potato flakes
1 tsp baking powder
1/2 tsp baking soda
2 tbsp vegetable oil
2 1/2 cups non dairy milk (I used So Delicious Unsweetened Coconut)
Scant tsp salt
Scant tsp pepper

For the gravy:
1/4 cup flour
1/4 cup Earth Balance Vegan Buttery Spread
1 1/2 cups vegetable stock
1/4 cup nutritional yeast
1 tbsp reduced sodium soy sauce
2 tbsp vegetable oil
1 tsp onion powder
1/2 tsp garlic powder

For the 'chicken":
2 Gardein scallopini cutlets thawed
1/3 cup breadcrumb
1 tbsp parsley
salt and pepper to taste
1/4 cup non dairy milk
2 tbsp olive oil

Make the waffles:
Mix the flour, potato flakes, green onions, onion powder, baking soda, baking powder, salt and pepper together in a large bowl.  Add the vegetable oil and non dairy milk and stir until incorporated. The batter will be very thick and it is OK if it is somewhat lumpy.

Cook the waffles according to the directions on your waffle iron.  Set aside.

Make the gravy:
In a small saucepan, over medium low heat, melt 1/4 cup of the Earth Balance and add the flour. Allow to cook for a couple of minutes stirring constantly. Add the vegetable stock, soy sauce, garlic and onion powders. Stir constantly, until sauce thickens to the consistency of gravy. Whisk in the vegetable oil and nutritional yeast.

Set aside and keep warm on low heat.

Prepare the "chicken":
In a shallow dish place the breadcrumb, parsley salt and pepper.  In a second shallow dish place the non dairy milk.  Dip one scallopini into the milk and then into the breadcrumb mixture ensuring that it is coated well on both sides.

In a small pan, heat the olive oil over medium low heat.  Add each scallopini to the pan and cook until golden brown and heated through.

Place the waffles on a plate, add chicken and top with gravy.  Garnish with green onion if desired.


  1. Wow, this is inspired! You are a waffle roll!

  2. Um, I meant you are ON a waffle roll. I don't actually think you ARE a waffle roll!

  3. JL, that made me laugh! I knew what you meant :)