AARP Alabama Plant Based Cooking Sweet Potato Waffles & Chicken Fried Mushrooms

Prepare a flax egg by mixing flax seed meal with hot water and whisking together. Let it sit for about 10 minutes until it thickens.

Roast sweet potatoes, peel, and mash them until smooth.

Add 1/4 cup avocado oil to the mashed sweet potatoes and stir to combine.

Prepare vegan buttermilk by mixing 1 cup oat milk with 1 tablespoon apple cider vinegar and set aside.

Add 1 teaspoon vanilla extract to the vegan buttermilk mixture.

In a separate bowl, combine 1 cup sprouted spelt flour, 1/2 teaspoon salt, 1 teaspoon cinnamon, and 1/4 cup raw cane sugar (or maple syrup). Sift the dry ingredients together.

Combine the wet ingredients (mashed sweet potatoes, vegan buttermilk, and flax egg) in a bowl and mix until smooth.

Quickly add the sifted dry ingredients to the wet mixture and stir to combine. Adjust consistency with more plant-based milk if necessary.

Preheat the waffle iron and spray it with avocado oil spray.

Pour half of the batter into the center of the waffle iron and close the lid. Cook until golden brown, checking frequently as it may take longer than regular waffles.

Prepare the chicken fried mushrooms by soaking oyster mushrooms in the remaining vegan buttermilk mixture.

In a separate bowl, mix 1/2 cup all-purpose flour, 1/2 teaspoon granulated garlic, and 1/2 teaspoon cayenne pepper for the dry batter.

Coat the soaked mushrooms in the dry batter, shaking off excess flour.

Heat oil in a pan and fry the coated mushrooms until golden brown, checking frequently to avoid burning.

Check the waffle to ensure it is not sticking and remove when ready.

Equipment Needed

Spice Level:

Dietary