Ingredients

• ⅓ cup Flaxseed Meal (33 g)
• 1 cup Water (237 mL)
• ½ cup Hot Sauce (119 mL)
• 2 Tbsp Yellow Mustard
• 4 cups Chickpea Flour (480 g)
• 2 tsp Kosher Salt
• 2 tsp Pepper
• 2 tsp Onion Powder
• 2 tsp Garlic Powder
• 2 tsp smoked paprika
• 2 tsp dried Parsley
• 2 Portobello Mushrooms, cleaned and sliced
• Oil for frying

• 1 Tbsp Flaxseed Meal (7 g)
• 2 Tbsp Water
• 1 ½ cups Unbleached White All-Purpose Flour (205 g)
• ⅓ cup Sugar (65 g)
• ½ tsp Kosher Salt
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• 1 ½ cups Plant-Based Milk (350 mL)
• 2 tsp Vanilla Extract
• 6 Tbsp Vegan Butter, melted (85 g)

Instructions

1. In a medium bowl, combine ground flaxseed meal and water. Whisk and set to the side for a few minutes to thicken.
2. Meanwhile in another medium bowl, combine chickpea flour, salt, pepper, onion powder, garlic powder, paprika and dried parsley and whisk together to create the dry mix.
3. To the thickened flaxseeds, whisk in hot sauce and mustard to create the wet mix.
4. In a cast iron skillet, heat three inches of oil to 375º F. Dredge mushrooms in the wet mixture and then the dry mix, then repeat for 2 coats each total.
5. Fry for 3-5 minutes or until golden brown, flipping halfway. Drain on a rack or towel lined plate.

1. Preheat waffle maker and spray or brush lightly with oil.
2. Prepare the flaxseed egg by whisking together flaxseed and water. Set aside to thicken.
3. In a large bowl, whisk together flour, sugar, salt, baking powder and baking soda.
4. To the thicken flaxseeds, add milk, vanilla and melted butter. Stir the wet ingredients into the dry until just combined. Do not overmix here; it’s fine if the batter has a few clumps.
5. Ladle batter into the iron and cook until golden brown. Repeat with remaining batter.
6. Serve fried mushrooms atop the waffles and top with desired toppings.