Seitan’s Waffle Recipe

Make the Waffle Batter

In a large bowl, whisk together the flaxseed meal, all-purpose flour, baking powder, and salt. In another bowl, mix the almond milk, maple syrup, and melted coconut oil. Combine wet and dry ingredients until just mixed. Let rest for 10 minutes.

Cook the Waffles

Preheat a waffle iron and spray with cooking oil. Pour the batter into the waffle iron and cook according to the manufacturer's instructions until golden brown. Set aside.

Prepare the Seitan

Slice the seitan into chicken-like pieces. In one bowl, place the flour mixed with salt, pepper, garlic powder, and paprika. In another bowl, pour in the plant-based milk. Dip each seitan piece first into the flour, then into the milk, and finally coat with bread crumbs.

Fry the Seitan

Heat oil in a large skillet over medium heat. Fry the battered seitan pieces until golden brown and crispy, about 3-4 minutes on each side. Drain on paper towels.

Make the Mashed Potatoes

In a large pot, boil the cubed potatoes until fork-tender, about 15-20 minutes. Drain and return to the pot. Mash the potatoes with almond milk, vegan butter, and salt to taste.

Plate the Dish

On a serving plate, create a bed of mashed potatoes. Top with waffles and crispy seitan chicken. Garnish with fresh sprouts and serve with maple syrup on the side.