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Vegan “Chicken” and Waffles

Vegan Chicken and Waffles: A Comforting Twist for All

This Vegan Chicken and Waffles recipe is a delicious and comforting twist on a classic dish, perfect for enjoying any time of the day!
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 3 cups Pre-cooked Rice Feel free to use leftover rice or any grain of your choice.
  • 2 tablespoons Chili Garlic Sauce Adjust according to your spice preference or swap with sriracha if desired.
  • 1 tablespoon Chili Crunch Oil Can be substituted with your favorite chili oil.
  • 1 tablespoon Sesame Oil Olive oil can be used for a more neutral flavor if necessary.
  • 3 tablespoons Soy Sauce Opt for tamari to keep it gluten-free.
  • 1 each Lime Lime zest and juice needed.
  • 2 each Mini Cucumbers Regular cucumbers or bell peppers work well too.
  • 2 each Avocados Swap with hummus for a different texture experience.
  • 1 each Red Bell Pepper Green pepper makes a decent alternative.
  • 4 each Green Onions Shallots can be used for variation.
  • 2 cups Red Cabbage Consider using green cabbage or kale as substitutes.
  • 1 cup Unsalted Peanuts Sunflower seeds can replace them in nut-free diets.
  • 1 cup Edamame Chickpeas can be a wonderful alternative.
  • 1/4 cup Fresh Basil Introduce herby freshness.
  • 1/4 cup Fresh Cilantro Parsley or mint are lovely alternatives.
For the Dressing
  • 1/2 cup Peanut Butter Almond butter provides a different flavor if preferred.
  • 1/4 cup Olive Oil Use any neutral oil if olive oil isn’t available.
  • 1/4 cup Rice Vinegar Substitute with apple cider vinegar if needed.
  • 2 cloves Garlic Adjust to taste for a milder flavor.
  • 1 teaspoon Ginger Fresh ginger works best but ground ginger can be used in a pinch.
  • 2 tablespoons Maple Syrup Agave nectar or honey can work as substitutes.

Equipment

  • oven
  • mixing bowl
  • baking sheet
  • Blender

Method
 

Preparation Steps
  1. Preheat your oven to 400°F (200°C). In a mixing bowl, combine pre-cooked rice with chili garlic sauce, chili crunch oil, sesame oil, soy sauce, lime zest, and half of the lime juice. Spread this flavorful mixture evenly onto a baking sheet and bake for 25-35 minutes, until the rice becomes perfectly crunchy and golden.
  2. While the rice is baking, take a large bowl and add mini cucumbers, diced avocados, chopped red bell pepper, sliced green onions, shredded red cabbage, peanuts, edamame, along with fresh basil and cilantro. Toss all the ingredients together until they are well combined.
  3. In a blender, add peanut butter, olive oil, rice vinegar, minced garlic, the remaining lime juice, toasted sesame oil, soy sauce, maple syrup, and grated ginger. Blend until smooth and creamy.
  4. Once the crispy rice is done, allow it to cool for a few minutes. Add the cooled rice to the salad bowl filled with mixed vegetables. Drizzle the prepared dressing over the top and gently toss everything together until it is evenly coated.

Notes

Store the components separately to maintain the crispy texture of the rice. Combine just before serving for optimal freshness.