For chicken nuggets: Preheat oven to 400 degrees. Arrange nuggets on a baking sheet about 1-inch apart. Bake for 10 to 12 minutes or until hot; cool slightly and set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Chicken and waffles, but VEGAN! Try our spin on this traditional southern favorite, and your taste buds will never be the same.
Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (8-oz.) pkg. Raised and Rooted chicken nuggets, or vegan chicken nuggets | ||
| 2 ½ c. Bisquick original pancake and baking Mix | ||
| ¼ c. vegan granulated sugar | ||
| 2 tsp. Hy-Vee baking powder | ||
| 3 tsp. Hy-Vee pure vanilla extract | ||
| 2 tbsp. Hy-Vee vegetable oil | ||
| 1 ½ c. Silk Oat Yeah extra creamy non-dairy milk | ||
| Hy-Vee Select 100% pure maple syrup, for serving | ||
| Fresh blueberries, for serving | ||
| Fresh strawberries, for serving |
Things To Grab
- Baking sheet
- Hy-Vee nonstick cooking spray
- Waffle iron
- Large bowl
Directions
Meanwhile, make Waffles: Heat waffle iron to medium heat according to manufacturer's instructions and spray with nonstick cooking spray. In a large bowl, mix Bisquick, sugar, baking powder, vanilla, oil, and non-dairy milk. Cook in preheated waffle maker until golden brown and cooked through according to manufacturer's instructions.
For serving, chop slightly cooled chicken nuggets into bite-sized pieces and place on waffles. Drizzle with syrup and top with fresh blueberries and/or strawberries, if desired.
Recipe Source:
Vegan and Veggie Ventures Breakfast Episode