Yield: 2 - 3 servings
Prep: 3 hours
Time: 3 hours
**The (vegan) banana waffles only take about 30 minutes to make.**
Chickn’ Miso Seitan Broth
2 c. Water
2 Tbsp. Organic Red Miso Soup Paste
¼ tsp. Tomato Paste
½ tsp. Garlic Puree
Spicy Chickn’ Seitan
4 oz. All-Purpose Flour
1 c. Water
½ tsp. Garlic Powder
½ tsp. Onion Powder
½ tsp. Mushroom Powder
¼ tsp. White Pepper Powder
¼ tsp. Cayenne Powder
2 Tbsp. Extra Virgin Olive Oil
2 Ripe Bananas
3 Tbsp. Olive Oil
1 Tbsp. Maple Syrup
1 Tbsp. golden syrup (or honey)
1 ½ c. Creamy Oat Milk
2 tsp. Vanilla Paste
½ tsp. Ground Cinnamon
½ tsp. Ground Nutmeg
1 ¾ c. All-Purpose Flour
½ tsp. Salt
Chickn’ Miso Seitan Broth
- In a medium bowl, whisk together the water, red miso soup paste, garlic puree & tomato paste. Pour the cool broth into an airtight container, and place into the refrigerator until ready to use.
Spicy Miso Chickn’ Seitan
- In a large bowl, combine the all-purpose flour & water. Next, knead the dough on a lightly floured surface for 10 minutes. Place the dough back into the large bowl. Cover the bowl with a towel, and allow it to rest for 1 hour.
- Fill a separate large bowl with cool water, and wash the dough. Knead the dough in the bowl of cool water. You will have to drain the bowl and fill it with fresh water several times (about 7 times). Continue to wash the dough until the water is transparent & almost clear. Squeeze excess water out of the dough ball, and then place it into a dry bowl.
- Add the garlic powder, onion powder, mushroom powder, white pepper, and cayenne pepper to the dough, and knead until well combined. With the seasoned dough placed back into the bowl, cover the bowl with a towel and allow it to rest for 1 more hour.
- Now, stretch the dough to about 10 inches long, twist and knot the dough. This will help the seitan to keep a chicken cutlet-like shape while it cooks.
- In a non-stick frying pan, placed on medium-high heat, heat the extra virgin olive oil. Once the oil is hot, sear the chickn’ seitan for 2-3 minutes on each side, or until golden brown.
- Pour the chicken’ miso seitan broth into the hot pan, and bring it to a simmer. Reduce the temperature to low, cover and simmer for 35 minutes.
- Remove the lid, increase the temperature to medium/medium-high, and continue to cook the seitan until the broth has become a very thick sauce (about 20 minutes). I used a spoon to baste the chickn’ seitan every 2-3 minutes, and would occasionally flip the seitan to ensure it was completely coated in the miso sauce.
- The chickn’ seitan is now ready to serve up! We cut our seitan in half to get two servings about the size of a typical chickn’ thigh. Enjoy!
- In a blender, combine the ripe bananas, olive oil, maple syrup, golden syrup, creamy oat milk, vanilla paste, cinnamon and nutmeg. Blend until smooth.
- In a large bowl, use a wooden spoon to mix together the wet mixture (from step 1) with the all-purpose flour and salt. You will only need to mix until all of the ingredients are just combined.
- This step is going to be a bit vague (sorry!). To bake these waffles, you will need to follow the manufacturer instructions of your waffle maker. Our suggestion is that you cook these waffles on a lower heat to allow the center to cook completely. Because these are banana waffles, which hold onto a lot of moisture, they take a little more time to achieve that iconic waffle tan.
- Finally, serve each waffle with a spicy miso chickn’ seitan, and maple syrup