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
- Defrost your mock chicken pieces and set them aside.
- In a shallow bowl, whisk together the soy milk and apple cider vinegar. Set aside.
- In another shallow bowl, combine the dry breadcrumbs, herbs, salt and pepper.
- 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.
- Heat your oil either in a large pan or a deep-fryer.
- Gently add your “chicken” pieces and cook until golden brown.
- 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.
- Prepare the Basic Waffles as per the recipe.
- Serve each waffle with a pile of “chicken” bits, whipped margarine and lashings of maple syrup.