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The Best Vegan Chicken & Waffles

A crispy on the outside and tender on the inside Belgian waffle, topped with the crispiest cauliflower chicken, then drenched in warm maple syrup. The perfect Southern brunch or dinner recipe.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 4 servings
Calories: 776 kcal
Course: Main Course , Brunch
Cuisine: American , Vegan

Ingredients

  • For the Cauliflower Chicken
  • 1 whole cauliflower
  • 1 cup all-purpose flour
  • ½ teaspoon ground thyme
  • ½ teaspoon ground oregano
  • salt and pepper to taste
  • 1 cup panko breadcrumbs
  • 1 tablespoon poultry seasoning we use Weber Grill’s mixture
  • 3 tablespoon Follow Your Heart Egg Vegan 4 oz ">vegan egg we use JUST egg (SEE NOTE)
  • ½ cup unsweetened plant-based milk anything but coconut milk will work
  • vegetable oil spray
  • For the Waffles
  • Dry ingredients
  • 2 cups all-purpose flour
  • 2 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 tablespoon sugar
  • ¼ teaspoon finely ground sea salt
  • Wet ingredients
  • Egg replacer for the equivalent of 2 eggs SEE NOTE
  • 1 tablespoon canola oil + extra to brush on the waffle iron
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups unsweetened plant milk we don’t recommend coconut milk
  • 1 tablespoon apple cider vinegar or fresh lemon juice
  • 1 cup maple syrup For best results, serve it warm.

Instructions

    Cup of Yum
  1. Make the cauliflower chicken first.
  2. For the Cauliflower Chicken
  3. Preheat the oven to 400˚F (204˚C) and line a baking sheet with parchment paper for easier cleanup.
  4. Remove the core from the cauliflower and break or cut the individual florets from the head. If the florets are too large, cut them in half.
  5. In a medium bowl, whisk the flour, thyme, oregano, and salt and pepper until fully combined.
  6. In another medium bowl, whisk the panko breadcrumbs and poultry seasoning until fully combined.
  7. In a third medium bowl, whisk the vegan egg and plant-based milk together until fully combined.
  8. Dip a cauliflower floret in the egg and milk, then roll in the flour mixture, then dip in the egg mixture again, and roll in the breadcrumbs until fully coated. Place on the baking sheet and repeat with the remaining florets. Give the florets enough space so they don’t touch. If they touch, they’ll likely steam and won’t get as crispy.
  9. Bake for approximately 15 minutes, or until golden and crispy, then turn them over and bake for another 10 to 15 minutes, or until they’re evenly crispy and browned. The cauliflower should be fork tender.
  10. For the Waffles
  11. Whisk the 1 ½ cups of unsweetened plant milk and 1 tablespoon of apple cider vinegar (or lemon juice) together and let it sit for 15 minutes.
  12. Whisk the 2 cups of flour, 2 teaspoon of baking powder, ¾ teaspoon of baking soda, 1 tablespoon of sugar, and ¼ teaspoon salt (omit if you chose the applesauce egg replacer) together in a large bowl. Make sure the ingredients are completely combined.
  13. Stir the egg replacer, vegan buttermilk, 1 tablespoon canola oil, and 1 teaspoon vanilla extract into the dry mixture until it’s combined.
  14. Don’t overdo it or the waffles will turn out tough.
  15. Heat the waffle iron and brush with a light layer of oil to prevent the waffles from sticking.
  16. Fill the iron with waffle batter (we use an ice cream scoop or a ladle to scoop out the batter, don’t over fill or the batter will spill down the sides) and close the lid. Follow the cooking time for your iron.
  17. Generally, when the waffles stop steaming, they’re done, approximately 5 to 7 minutes.
  18. They should be a light golden brown and crispy on the outside.
  19. If you’re making waffles for a group, warm the oven at 200˚F (93˚C) and put the waffles in the oven to stay warm.

Notes

  • NUTRITION DISCLAIMER
  • For the Cauliflower ChickenUse JUST egg or Follow Your Heart Vegan Egg and follow the directions on the box for 3 tbsp.To make this recipe gluten-free, replace the flour with cornstarch or gluten-free all-purpose flour. Replace the breadcrumbs with gluten-free breadcrumbs.To make this oil-free, omit the oil, just know that they won’t turn out as crispy and the color won’t be as golden.
  • For the Buttermilk WafflesEGG REPLACER OPTIONSJUST egg and Follow Your Heart produce the fluffiest waffles, followed by the apple sauce.Use 6 tablespoon JUST egg.Follow the instructions on the box if using Follow Your Heart vegan egg.1 large mashed banana1 cup unsweetened apple sauce whisked with 1 teaspoon baking powder.2 tablespoon ground flax seed mixed with 6 tablespoon water, let sit for 15 minutes.
  • The cauliflower chicken can be stored in the refrigerator for up to 3 days and reheat in the oven so the breading crisps up.
  • Storage
  • Freeze it in a freezer safe container for up to 3 months. Thaw overnight in the refrigerator and reheat until the breading is crispy.
  • You can also freeze the waffles for up to 3 months, but we suggest making them just before serving for the best texture.

Nutrition Information

Serving 100g Calories 776kcal (39%) Carbohydrates 161g (54%) Protein 18g (36%) Fat 7g (11%) Saturated Fat 1g (5%) Sodium 627mg (26%) Potassium 1078mg (31%) Fiber 7g (28%) Sugar 65g (130%) Vitamin A 299IU (6%) Vitamin C 69mg (77%) Calcium 464mg (46%) Iron 8mg (44%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 776

% Daily Value*

Serving 100g
Calories 776kcal 39%
Carbohydrates 161g 54%
Protein 18g 36%
Fat 7g 11%
Saturated Fat 1g 5%
Sodium 627mg 26%
Potassium 1078mg 23%
Fiber 7g 28%
Sugar 65g 130%
Vitamin A 299IU 6%
Vitamin C 69mg 77%
Calcium 464mg 46%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.