Vegan Chicken and Waffles
If you’ve ever taken a social media or blogging workshop, or researched ideas for food blog posts, one piece of advice that usually shows up is writing about one of the many unofficial national food holidays (check out one of the many lists all over the internet). Never worry about coming up with ideas for a blog post again! You could plan a two-part blog post on December 30th and 31st to celebrate National Baking Soda Day, then National Vinegar Day, like so: “I Started Mixing the Dry Ingredients of This Cake, Which Included Baking Soda” and “Then I Added The Wet Ingredients, Including Vinegar. What Happened Next Made My Jaw Drop. Find Out Below!” If today’s post had a ridiculous title, it would be, “She made vegan chicken and waffles. The secret ingredient will blow your mind!”
All sorts of major brands have jumped on board, making holidays like #NationalCheeseDoodleDay and #NationalPizzawiththeWorksExceptAnchoviesDay become trending topics, so you’ll see social media managers sending out tweets like “Happy #NationalDeviledEggDay! Also, don’t forget to pick up SnuggleFresh dryer sheets on your way home!” and “Did u know u need water to grow peanuts which r in trail mix? Celebrate #NationalTrailMixDay: think about that while using our water filter.” Truly poignant marketing.
Now my point is that like most things in this world, these silly food holidays are best celebrated in moderation. Browse some lists and pick a few that fit with the theme of your blog or social media page if you’re ever in need of some inspiration.
Today is an unofficial national holiday I can really get behind. It’s National Waffle Day (not to be confused with National Waffle Iron Day or National International Waffle Day), so I present to you vegan chicken and waffles! This is one beast of a recipe, some level 5 vegan material. I decided to bake the chicken part of the chicken and waffles because frying is messy, and I already planned to put some seriously decadent toppings on the stack of waffles–vegan bacon, a pat of margarine, and a healthy dose of maple syrup.
This is another one of the recipes from a recipe and food photography project I worked on for Upton’s Naturals using their seitan and new jackfruit! This recipe and others are also on the Upton’s website.
- Canola oil
- 1/3 cup non-dairy milk
- 1/2 teaspoon apple cider vinegar
- 1 tablespoon cornstarch
- 1/3 cup flour
- 1/4 cup breadcrumbs
- 1 teaspoons garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 16 ounces (2 packages) Upton’s Chick Seitan
- 1 tablespoon canola oil
- 2 1/2 cups flour
- 1/2 cup oats
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons lemon juice or apple cider vinegar
- 2 cups non-dairy milk
- 1/4 cup maple syrup
- 2 tablespoons canola oil
- Maple syrup
- Vegan margarine
- Vegan bacon (if desired)
- Preheat oven to 400°F. Line a baking pan with parchment paper or foil and coat with a light layer of oil.
- Combine non-dairy milk, apple cider vinegar, and cornstarch in a small bowl.
- Combine cornstarch, flour, breadcrumbs, and herbs and spices in another small bowl.
- Break the Chick Seitan into bite-sized pieces.
- Dip the Chick Seitan in the milk mixture, then roll around in the bowl of flour. Place on the prepared baking sheet. Repeat with each piece.
- Bake for 15 mins, flip the pieces, and bake for another 15 minutes.
- Heat the canola oil in a large frying pan over medium-high heat on the stovetop. Cook the chick seitan for 4-5 minutes on each side until golden and crispy. Remove from heat and set aside.
- Combine the flour, oats, baking powder, baking soda, and salt in a large mixing bowl.
- Add the lemon juice or vinegar to the non-dairy milk and let sit for a minute.
- Create a well in the center of the dry ingredients and gradually mix in the milk and lemon juice or vinegar, maple syrup, and canola oil. Stir until just combined.
- Cook in a waffle maker according to manufacturer’s instructions.
- Place 1-3 waffles on a plate, then top with cooked Chick Seitan, and vegan bacon (if using.) Finally, add vegan margarine and maple syrup to taste.
I will be participating in Vegan MoFo throughout the month of September, so check back next week for the first post. This year, rather than a theme (though I love me some themes, because that’s where Mad Men MoFo 2013 came from!), MoFo will be based on daily prompts. You don’t even have to have a blog! People will be MoFo-ing all over Instagram, YouTube, Twitter, and Facebook this year, so if that sounds more up your alley, the deadline to sign up is the end of this week.
This September also marks my 10 year “veganniversary” so I’m looking forward to celebrating veganism on here by taking a step back from my normal content, and just having fun with the Vegan MoFo prompts. I’ll be picking and choosing my favorite ones throughout the month of September, starting next week. See you then!