Makes 6 servings
Time (not including making homemade seitan): 1 hour
Up until yesterday, I didn’t really get chicken waffles. But for Valentine’s Day, I decided to cave to societal pressure, and enjoy a juicy, savory, fried hunk of something over a carby, crispy something, covered in sticky sweetness. Even if it makes no sense! I mean, where is the kale? Where are the lentils? Sigh. OK.
Those thoughts plagued me as I stirred the batter and simmered the seitan, although each component was nice on its own. The waffles were perfectly crisp, and I knew they’d be able to handle the syrup without sogging up. The chicken-style seitan came out really flavorful, with a firm but tender texture. The breading on the seitan was totally delish and I couldn’t help but eat a piece straight out of the cast iron skillet. OK, maybe two pieces.
For the syrup, I wanted a bit of V-tine love, and so pomegranate saves the day! Pomegranate molasses is an easy way to infuse flavor into the maple syrup. Plus, the seeds from whole pomegranates are just as romantic as you can get and they look like they’re from another planet (a very romantic planet, to be sure.) So yeah, everything looked great, but all together? I don’t know. My inner chicken and waffle skeptic still had her arms folded.
I took a triangle of waffle (surely, that’s all I would need to know for sure), tucked a little slice of breaded seitan in there, and dredged it in some of the syrup. Well, needless to say, the angels sang. A marching band appeared out of nowhere. Glitter confetti flew from the ceiling. I think I caught a glimpse of Ryan Seacrest. OMG this was good.
So now I totally get it. A sweet and savory combo that maybe isn’t for everyday, but for a special brunch or a Valentine’s dinner, this is where it’s at.
~You can also totally make the waffles up to a week ahead. Freeze them in a plastic storage bag and simply toast when ready to eat.
~If you’re especially lazy, you can use storebought seitan. But I really really love this seitan recipe so I hope you’ll try it. Especially because then you really have control of the shape of the seitan, plus, it will just taste better!
~The homemade seitan makes double what you’ll need for this recipe, but I figure if you’re making it, why not make some extra for the week? It’s really great grilled for salads or sandwiches.
1 cup pure maple syrup
1/4 cup pomegranate molassesFor garnish:
Fresh pomegranate seeds
For the waffles:
2 cups almond milk (vanilla or plain), or your fave non-dairy milk
1 tablespoon organic cornstarch
1 tablespoon apple cider vinegar
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup water
2 tablespoons canola oil
1 teaspoon pure vanilla extract
For the chicken:
1/2 batch (1 pound) Chicken Stylee Seitan, or equivalent storebought
3 tablespoons flour
2 tablespoon cornstarch
1 cup water
1 cup plain breadcrumbs
2 teaspoons dried thyme
1 teaspoon salt
Several dashes fresh black pepper
Vegetable oil for frying
Just mix the syrup and pomegranate molasses together in a measuring cup, yay!Make the waffles:
In a 2 cup measuring cup, use a fork to vigorously mix about half the milk with the cornstarch, until fully dissolved. Add the remaining milk and the vinegar and set aside.
In the meantime, combine flour, baking powder, sugar and salt in a large mixing bowl. Make a well in the center.
Add the milk mixture to the flour along with water, oil, and vanilla. Mix until the batter is relatively smooth. A few lumps are a-OK.
Preheat waffle iron and let the batter rest. Cook according to waffle iron directions, spraying the waffle iron liberally with oil or cooking spray between each waffle is made.
Make the chicken:
Have ready a few layers of paper towels (or brown paper shopping bags) for absorbing the oil after frying.
We will bread the seitan before starting the oil. This way you don’t have to worry about overheating the oil while you bread. You’ll need to fry in two batches.
Slice each piece of seitan into 4 slices, on a bias, so that you have long wing looking pieces.
You’ll need a big plate for breading and a wide bowl for batter. In the bowl, mix together the flour, cornstarch and water. Mix vigorously until thick and smooth. Set aside.
On the plate, mix together the bread crumbs, thyme, salt and pepper.
Now let’s assemble!
Dip each seitan slice into the the wet batter, letting the excess drip off. Transfer to the breadcrumbs bowl and use the other hand to sprinkle a handful of breadcrumbs over the seitan, to coat completely. Make sure you use one hand for the wet batter and the other for the dry batter, or you’ll end up with club hand. Set each piece aside on a big plate, then start your frying oil.
Now let’s fry!
Preheat a large cast iron skillet over medium heat. Once hot, pour in about 1/2 an inch of oil. Wait about a minute. Now test the oil by throwing in a pinch of breadcrumbs. It should sizzle and bubble without smoking, then you know it’s ready. If it burns or smokes quickly, lower the heat. If it just sits there doing not much of anything, raise the heat.
Without overcrowding the pan, fry each piece of seitan for about 2 to 3 minutes on each side, until golden brown. Transfer to paper towels to drain the oil, and then do the next batch.
Place a few pieces of seitan over the waffle. Garnish with pomegranate seeds and serve with plenty of syrup. ::SWOON::
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Thanks for the recipe! The wife asked for waffles this morning and was able to make some vegan ones finally that tasted great. I didn’t have any cornstarch on hand so I threw in a few chia seeds and they came out fine. I want to try the seitan chickenless next!!
Mine seitan didn’t come out that way. 🙁 🙁 🙁 How do I keep the breading from coming off in the oil?
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This was *awesome*. The seitan was perfect (one of the most “chickeny”) and the waffles – divine. Loved the pomegranate syrup and it really complimented the thyme in the “chicken” breading. Loved this! Thank you for yet another fabulous recipe.
Mary Jean Kersey
I cannot find the recipe for the seitan chicken
Mary Jean Kersey
will someone please email me the recipe for the seitan chicken? I absolutely cannot get it to
thank you email@example.com
Delicious recipe… I tried this in my home. I did not get the same vibrant color like above image. But the taste was good. My sisters did like this recipe. Can you tell me the other types of syrups which can be used for this recipe?
look like so delicious great
This was by far the most awesome recipe that I’ve had in my short time as a veglan. The waffles were flavorful and the seitan was delicious. This will be a breakfast staple from now on in my household, just have to work on figuring out how to make the chicken be less crispy
Thanks for all the hard work and details! I love that there are more resources to go vegan and less excuses. Keep up the amazing job!!
I made your chickeny seitan for the pot pie in your holiday recipe book. It is without a doubt the very best seitan I have ever make. Truly outstanding. So, now I have leftovers…tho first leftover dinner was a fajita bowl…onions, peppers and chickeny seitan over rice that was delish. Still have more and am searching for more recipes I can use it with. I don’t have a waffle iron but will see if there are some frozen vegan waffles at the store so I can make this one with the syrup.
Just thanks for being an awesome and creative vegan cook!!! The best!1
I made the chicken portion of this recipe and my family loved it! Thanks for the recipe, Isa.