“Chicken” and Waffles

Difficulty: Medium

Serves 4-6 (depending on how many waffles per person!)


Since my US trip I’ve been missing Champs in Brooklyn real bad, so I thought I’d bring Champs to me for my birthday by making some “chicken” and waffles. Waffle makers are so much fun and if you don’t have one I strongly urge you to get one, you can get them for less than $50! You can use your favourite chicken substitute to make this recipe – don’t worry if it’s in a bigger piece, use it as is or cut into smaller bits like mine in this picture!


  • Basic Waffles
  • 4 cups mock chicken pieces (I use Lamyong Soy Nuggets)
  • 1 cup soy milk
  • 1 1/2 teaspoons apple cider vinegar
  • 3/4 cup dry breadcrumbs
  • 1 teaspoon dried mixed herbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • Oil for deep-frying (I used canola)
  • Whipped vegan margarine and maple syrup to serve


  1. Defrost your mock chicken pieces and set them aside.
  2. In a shallow bowl, whisk together the soy milk and apple cider vinegar. Set aside.
  3. In another shallow bowl, combine the dry breadcrumbs, herbs, salt and pepper.
  4. Take each “chicken” piece and dunk it in the wet mix, then dry mix, then wet again, then dry. Set aside on a large tray.
  5. Heat your oil either in a large pan or a deep-fryer.
  6. Gently add your “chicken” pieces and cook until golden brown.
  7. Allow to sit on paper towel to absorb some of the oil from frying. You can pop them on a baking tray and leave in the oven at a low temperature to keep them warm until you’ve made your waffles.
  8. Prepare the Basic Waffles as per the recipe.
  9. Serve each waffle with a pile of “chicken” bits, whipped margarine and lashings of maple syrup.