Begin by preheating your waffle iron according to its instructions.

In a mixing bowl, combine the whole wheat flour, organic sugar, baking powder, and salt and mix well. In a separate bowl, whisk together the non-dairy milk, applesauce and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix until just combined, taking care not to overmix. A few lumps in the batter are perfectly alright.

Lightly grease the waffle iron, or use a silicone waffle mold for an oil-free option. Pour approximately ½ C of batter onto the preheated waffle iron for each waffle. Close the lid and cook the waffles according to the instructions for your waffle iron, typically about 5 minutes or until they are golden brown and slightly crispy on the outside.

While the waffles are cooking, prepare the vegan chicken according to the package instructions. This may involve cooking it on the stove in a small amount of oil until heated through and lightly browned, typically taking no more than 5-7 minutes.

Once the waffles are done, carefully remove them from the iron and serve them warm with the cooked vegan chicken. Add your choice of garnish; I drizzled mine with maple syrup, then topped with dried cranberries and fresh basil!