Vegan Brunch Recipe

We love sharing our passion for food and flavor with the world. This recipe is extra special because it connects to our passion for flavorful plant-based cuisine and is part of our most popular vegan cooking class. The mushroom batter is the standout for sure with the addition of crispy cornflakes - you can also substitute frying for the air-fryer. We can’t wait to hear what you think!

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Vegan Chickn-N-Waffles

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Yield: 4

Author: Chef Jorge Montes

This plant-based dish is great to serve for Brunch or as a fun meal at home. The composed dish is a great balance of savory and sweet, with some kick from the jalapeno syrup. The country-fried batter technique works great for mushrooms or with any proteins. The recipe includes three components: Country Fried Mushrooms, Sweet Potato Waffles, Jalapeno-Agave Syrup.

Ingredients

Country Fried Mushrooms

• 8 to 12 oz. *Oyster Mushrooms
• 2 cups Corn Flakes
• 1 cup All Purpose Flour
• 1 tbsp Garlic Powder
• 1 tsp Black Pepper
• 1 tsp Mustard Powder
• 1 tsp Fresh or Dried Thyme
• 1 tbsp Salt
• 1 tbsp Apple Cider Vinegar
• 1 cup Plant Based Milk (Rec: Oat Milk )
• 2-4 cups of Canola or Vegetable Oil
• *Substitutes: White Button or Portobello Mushrooms

Sweet Potato Waffles

• 1 cup Cooked Sweet Potato Puree
• 1 cup Plant-Based Milk (Rec: Oat Milk)
• 1 cup Rolled Oats
• 1 cup All Purpose Flour
• 1 tsp Cinnamon Powder
• ¼ cup Brown Sugar
• 1 tbsp Baking Powder
• 1 tbsp Cornstarch
• 2 pinches of Salt
• 2 tbsp Vegetable or Canola oil
• Nonstick cooking spray

Jalapeno-Agave Syrup

• ½ cup *Agave Syrup
• 1 small Jalapeno, sliced thin *Reduce to half for a milder syrup
• 1 tsp Salt
• 1 tsp Black Pepper
• *Substitutes: Maple Syrup or Honey

Instructions

Country Fried Mushrooms

1. Clean mushrooms and cut in half.
2. Mix all dry ingredients with thyme in a bowl
3. In a separate bowl, mix milk and apple cider vinegar. Sprinkle with a bit of salt.
4. Crush corn flakes in a small ziplock bag or on a cutting board and set aside.
5. Heat oil to 350 degrees in shallow pot
6. Dredge mushrooms in the flour mixture and dust off any excess flour. Place on a plate or tray.
7. Add crushed corn flakes into the remaining flour mixture and mix.
8. Dip mushrooms in milk mixture and dredge into the cornflake/flour mixture to fully coat.
9. Shake off any excess flour.
10. Fry your mushrooms in batches to avoid crowding pan. Cook for 1-2 minutes on each side until golden and crispy. Place cooked mushrooms on a paper towel lined tray or plate.
11. Season with additional sea salt.

Sweet Potato Waffles

1. Place all ingredients in a blender. Blend for 30 seconds or until fully pureed.
2. Scrape the sides of blender to make sure all batter is fully incorporated. Let rest for 10 minutes.
3. Heat waffle maker to medium high temperature and spray with cooking spray.
4. Pour ¼ of the batter in the waffle maker and cook for 2-3 minutes. Repeat with rest of the batter.

Jalapeno-Agave Syrup

1. Place all ingredients in a microwave-safe bowl, mix well, and cook on high for 1 min. Allow to cool down.

Assemble Your Dish!

1. On a serving plate, stack 2-3 waffle pieces
2. Top with 3-4 fried mushrooms
3. Drizzle with syrup
4. Garnish with thyme and extra syrup
5. Enjoy!

Notes:

Pairing Options: For a sweet/smokey cocktail, I like to serve this dish with a Pineapple Mezcal Punch. For a bubblier option - try a Pineapple Prosecco Mimosa!

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