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Chik'n & Sweet Potato Maca Waffles

(Hen of the Woods Mushrooms & Sweet Potato Maca Waffles)       

 

Prep 20 mins

Cook 35 mins

Total 55 mins

Makes about 6 servings

 

What You’ll Need

Chik’n

2 oz Hen of the Woods/Maitake Mushrooms (dried or 4 oz fresh)

1 cup All-purpose Flour (or flour of choice)

¼ cup Egg Replacer

½ cup water

1 tbsp Garlic Powder

1 ½ tbsp Hot Sauce

1 tsp Seasoning Salt

1 tsp Sea Salt

1 tsp Black Pepper

1 tsp Smoked Paprika

Avocado Oil (or Canola or frying oil of choice)

 

Waffles

2 tbsp Ground Flaxseed + 5 tbsp Water (flax egg)

¼ cup Coconut Sugar (or turbinado sugar)

1 cup Whole Wheat Pastry Flour

1 cup All-purpose Flour

1 ½ tsp Maca Root Flour

½ tsp Salt

1 tsp Baking powder

1 tsp Cinnamon

¼ tsp Ground Nutmeg

1 cup Mashed Sweet Potato (or puree)

3 cups Almond Milk (or non-dairy milk of choice: Rice Milk, Hemp Milk, Cashew Milk, Soy Milk)

1 tsp Apple Cider Vinegar (or white vinegar)

1 tsp Vanilla Extract

⅓ cup Vegan Butter (or coconut oil)

Coconut Oil Non-stick Spray (or non-stick spray of choice)

 

Suggested Toppings

Coconut Palm Syrup (or pure maple syrup)

Hot Sauce

 

Optional Toppings

Fresh Parsley

Coconut Bacon

Scallions


 

Cooking Instructions

Waffles

  1. Combine flaxseed meal and water in a mixing bowl and set aside to thicken

  2. Combine all dry ingredients in large mixing bowl

  3. In another large mixing bowl, combine mashed sweet potato with the almond milk and whisk. Add sugar, flax egg, vanilla, vinegar, vegan butter/oil, and whisk until uniform

  4. Combine the dry ingredients with the wet and whisk until uniform (batter should be slightly thick)

  5. Heat waffle iron and spray with non-stick spray

  6. Once heated, ladle batter (about ¾ cup) onto waffle iron and cook about 3-4 mins (or until indicator shows they’re complete)

  7. Repeat with the remaining batter

 

Chik’n

  1. Thoroughly wash and clean the mushrooms and cut into desired size (or reconstitute dried mushrooms)

  2. Whisk together the egg replacer and the water in another bowl until foamy and thick

  3. Season mushrooms by sprinkling salt, pepper, seasoning salt, and hot sauce

  4. Mix together the self-rising flour, garlic powder, and paprika in paper bag/coating bowl

  5. Warm at least 3 inches of oil in a pot until a drop of water crackles and pops when flicked into the oil.

  6. Dredge the mushrooms in the egg replacer mixture and then in the flour bag/coating bowl and shake vigorously, thoroughly coating each piece

  7. Fry mushrooms, being sure not to crowd the pan, as it will lower the temperature of the oil

  8. Once golden brown, remove from oil and drain

  9. Place atop waffle and drizzle on hot sauce and syrup and sprinkle on scallions or desired toppings

  10. Enjoy!