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A Belgian waffle on a white plate with crispy cauliflower and maple syrup on top. A silver fork is next to the plate.

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.

Course Brunch, Entree
Cuisine American, Vegan
Keyword cauliflower chicken, vegan waffles
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 4 servings
Calories 776 kcal
Author Linda Meyer

Ingredients

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

Instructions

  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 tbsp of apple cider vinegar (or lemon juice) together and let it sit for 15 minutes.
  12. Whisk the 2 cups of flour, 2 tsp of baking powder, ¾ tsp of baking soda, 1 tbsp of sugar, and ¼ tsp 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 tbsp canola oil, and 1 tsp 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.

Recipe Notes

NUTRITION DISCLAIMER

For the Cauliflower Chicken
Use 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 Waffles
EGG REPLACER OPTIONS
JUST egg and Follow Your Heart produce the fluffiest waffles, followed by the apple sauce.
Use 6 tbsp JUST egg.
Follow the instructions on the box if using Follow Your Heart vegan egg.
1 large mashed banana
1 cup unsweetened apple sauce whisked with 1 tsp baking powder.
2 tbsp ground flax seed mixed with 6 tbsp 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 Facts
The Best Vegan Chicken & Waffles
Amount Per Serving (100 g)
Calories 776 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 627mg27%
Potassium 1078mg31%
Carbohydrates 161g54%
Fiber 7g29%
Sugar 65g72%
Protein 18g36%
Vitamin A 299IU6%
Vitamin C 69mg84%
Calcium 464mg46%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.