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Crispy Nuggets & Waffles

with Field Roast Plant-Based Nuggets

Lamar Moore

Unaffiliated

Lamar moore@2x

Lamar Moore

Unaffiliated

Chef Lamar Moore loves to work with local ingredients in his dishes. He also spends his time in the local community, working as a leader and mentor, and volunteering with Chicago public school students.

In this recipe, he uses Field Roast Plant-Based Nuggets to create a plant-based play on traditional chicken and waffles — dairy-free butter included. This recipe is perfect for your socially-distanced brunch party, staycation, or late-night breakfast eats.

Lamar plans to spend the donation from Field Roast to help junior staff at his previous jobs get additional culinary training.

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Crispy Nuggets & Waffles

with Field Roast Plant-Based Nuggets

Lamar Moore

Unaffiliated

4 servings

Waffles
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ¼ cup coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 2 cups unsweetened vanilla almond milk
  • 3 tablespoons applesauce

  • Molasses Butter
  • 8oz preferred plant-based butter
  • ¼ cup plus 2 tablespoons dark cane syrup, sorghum syrup, or molasses
  • 1 teaspoon fine sea salt

  • Assembly
  • 1 package ​Field Roast​ ​Plant-Based Nuggets
  • Fresh blueberries
  • Fresh strawberries, hulled and quartered
  • Powdered sugar

  • Waffles
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • ¼ cup coconut sugar
  • 2 teaspoons baking powder
  • ½ teaspoon fine sea salt
  • 2 cups unsweetened vanilla almond milk
  • 3 tablespoons applesauce

  • Molasses Butter
  • 8oz preferred plant-based butter
  • ¼ cup plus 2 tablespoons dark cane syrup, sorghum syrup, or molasses
  • 1 teaspoon fine sea salt

  • Assembly
  • 1 package ​Field Roast​ ​Plant-Based Nuggets
  • Fresh blueberries
  • Fresh strawberries, hulled and quartered
  • Powdered sugar

    1. For the waffles, preheat a mini waffle maker. Preheat oven to 170°F or the “warm” setting. Set a cooling rack on top of a large baking sheet.
    2. In a large bowl whisk to combine whole wheat flour, all-purpose flour, sugar, baking powder, and salt. Add almond milk and applesauce and whisk until most of the flour lumps are gone.
    3. Pour batter into waffle iron and cook until browned. Gently remove waffles and place on prepared baking sheet. Set baking sheet in oven to keep waffles warm while you cook the remaining waffles.
    4. For the molasses butter, in a small saucepan combine plant-based butter, syrup, and salt. Cook, whisking frequently, over medium-low heat until just melted but still thick and creamy. Set aside.
    5. Cook the Field Roast Plant-Based Nuggets as directed on package.
    6. To serve, arrange 3 waffles on each plate and scatter nuggets over the waffles. Drizzle with molasses butter. Garnish with blueberries and strawberries, and sprinkle with a little powdered sugar.
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