Quorn
Recipes
Quorn ChiQin and Waffles
Breakfast for dinner or breakfast for breakfast? It’s any meal any time with this delicious meatless take on chicken and waffles using Quorn Vegan Crunchy Cutlets. This recipe is indulgent and irresistible, try it for yourself or a loved one if you are willing to share. If you’re not a spicy food lover, you can also use Quorn Vegan Crunchy Cutlets for an equally crispy and delicious version without the heat.
Image by @crowded_kitchen
448 Cals
Per serving
Serves 2
20 mins
Vegan
Ingredients
- 1 package Quorn Vegan Crunchy Cutlet
Waffles:
- 2 cups all purpose flour
- ½ tsp salt
- 2 tablespoons sugar
- 4 teaspoons baking powder
- ½ cup butter, melted
- 1 ½ cups whole milk
- 2 eggs
Spicy Syrup:
- ½ cup maple syrup
- 2 tablespoons hot sauce of your choice
Method
- Preheat waffle iron to medium heat.
- Sift together flour, baking powder, salt and sugar.
- Whisk together melted butter, eggs, and whole milk.
- Combine wet and dry ingredients in a large mixing bowl.
- Pour batter into waffle iron and cook until golden brown and crispy.
- In a large pot or a dutch oven, heat oil to 350˚F and cook Quorn Vegan Crunchy Cutlet for approximately 9 minutes, or until they have reached an internal temperature of 165˚F.
- Whisk together maple syrup and hot sauce.
- Stack a Quorn Vegan Crunchy Cutlet on top of a waffle, pour spicy maple syrup over, and enjoy.
