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Vegan “Chicken” n’ Waffles

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Dawn

Savory, crispy oyster mushrooms meet golden waffles in this plant-based twist on a soul food classic.

This Vegan Chicken & Waffles recipe reimagines a soul food favorite with a gourmet, plant-based twist. Crispy, golden oyster mushrooms stand in for fried chicken, offering a tender bite and rich umami flavor that pairs perfectly with fluffy waffles. Drizzled with maple syrup and finished with edible blooms, this dish delivers comfort, crunch, and sweetness — all without the meat. Whether you’re serving brunch, dinner, or something in between, this recipe is a showstopper that’s as satisfying as it is compassionate.

Vegan chicken and waffles made with crispy fried oyster mushrooms on a golden waffle, garnished with edible flowers and served with maple syrup
Crispy oyster mushroom ‘chicken’ atop fluffy waffles — a plant-based twist on the classic comfort food, finished with maple syrup.

Waffles Ingredients

  1. 1 cup  oat milk, barista edition
  2. 1/2 cup coconut oil, melted
  3. 1/2 cup maple syrup
  4. 2 cups all-purpose flour
  5. 2 tablespoons brown sugar
  6. 1 1/2 teaspoon salt
  7. 2 teaspoons baking powder
  8. 1 teaspoon baking soda
  9. Vegan non-stick cooking spray
Close-up of Italian oyster mushrooms showing detailed gills and layered caps, held outdoors with a soft-focus natural background.
Italian oyster mushrooms in stunning detail — nature’s delicate design, captured fresh under open skies.
 Oyster Mushroom Brine

 1/2 pound of Pearl Oyster mushrooms 

1 cup Oat milk

1 cup of IPA of choice

1/4 cup of pickle brine

1 teaspoon of garlic powder

1 teaspoon salt

2 tablespoon of all-purpose flour

Oyster Mushroom Dredge

3 cups of all-purpose flour

1 tablespoon salt

2 teaspoons paprika

2 teaspoons granulated garlic

1 teaspoon ground ginger

1 teaspoon cayenne pepper

 2 Quarts of Peanut Oil or avocado oil

Pinch coarse-ground sea salt

Maple syrup for serving

Instructions

Whisk together oat milk, coconut oil, and maple syrup in a medium bowl. In another bowl, stir dry ingredients, add the cold brew mixture and whisk until smooth. Let the batter rest until ready to use.

While the batter rests, break apart the oyster mushrooms into roughly 8 equal pieces.

Whisk together oat milk, IPA, pickle brine, garlic, salt, and flour in a medium bowl.

Soak oyster mushrooms in the prepared mixture and press them down so all mushrooms are coated.

While the mushrooms soak, prepare their dredge

Whisk together flour, salt, and spices in a large bowl.

Toss soaked mushrooms in prepared dredge and coat fully.

Heat waffle iron and lightly spray with vegan nonstick cooking spray. Ladle 1 cup of batter into a Belgian waffle iron or ½ cup of batter into a smaller waffle iron. Cook until golden brown and crisp on both sides.

Heat peanut oil in a cast-iron skillet to 350°. Fry oyster mushrooms in peanut oil for 90 seconds per side. Remove mushrooms from oil and rest on a cooling rack. Sprinkle with sea salt.

Plate the waffle and top it with fried oyster mushrooms. Serve immediately with warm maple syrup

Recipe credit: Chef Ryan Web