“Vegan Alternative…” for Breakfast: French Toast

I work in the vegetarian kitchen of a conference center. Unfortunately, many meals (especially breakfast) still contain animal products (hard boiled eggs, yogurt, bagels and cream cheese, etc.). While many of these things are easily replaced (or just given up) change is slow coming. Often., I’m charged with making the “vegan alternative,” which means I am fortunate to be able to make a vegan option at many meals. For those with dairy or egg allergies,  or for the vegan guests, I’m always ready to cook something up.

A recent morning, the vegan alternative to the scrambled eggs served was French toast (made from fresh, homemade bread) with sliced banana and local maple syrup.

The recipe I use is super simple. It doesn’t contain banana (so your toast doesn’t taste banana-y) and it doesn’t contain tofu (so you don’t have to run the food processor/blender early in the morning and wake up the whole damn neighborhood). I French-toasted the whole loaf of bread, and this recipe is great when cooking for sleepover guests or a big brunch.

I’ve made this same recipe for folks who have sworn they they can’t tell the difference between vegan French toast and traditional French toast.

The heart is because I love vegans.

French Toast


  • 1 loaf of vegan bread, sliced
  • 1/4 cup all purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon nutritional yeast (NOOOOCH!)
  • 1/4 teaspoon cinnamon (or a dash)
  • 1 1/2 cups soy/hemp milk (use something creamy)
  • 1 teaspoon vanilla extract
  • oil or non-stick spray for griddle/skillet
  • 1 beautiful banana for garnish
  • real maple syrup
  • more cinnamon for sprinkling on top
  • Earth Balance (optional)


  1. Preheat the griddle/skillet. For a more decadent french toast, use canola oil for cooking. This will fry up the edges and make them slightly crispy.
  2. Whisk together flour, sugar, nooch and cinnamon in a shallow-ish bowl big enough to dip a slice of bread in. Add soy milk and vanilla and whisk again, until complete mixed.
  3. Dip slices of bread in mixture, flipping them over to coat both sides. I like to make the slices a little bit soggy, by letting them hang out in the mixture for a bit. (Don’t let them hang in there too long–they’ll get mushy and fall apart when you try to cook them.)
  4. Slap soggy slices of bread onto the preheated griddle. Cook each side until browned.
  5. Garnish with slices of banana, a sprinkle of cinnamon, and maple syrup. Serve while hot and crispy, perhaps with some Earth Balance on the side.
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Why not become a great poet?

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“Ai, meu dios.”

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Vegan Donuts: Take 1

Vegan Donuts: Take 1

 I hastily veganized this recipe for bread-machine donuts last night (to accommodate my veganism and lack of breadmachine) because it is the end of the semester and I had promised one of my lovely roommates donuts months ago. I wish I had taken more pictures of the process. The donuts themselves got eaten as quickly as I could frost them, except for these 2 funky looking ones and the 2 I reserved. When I woke up in the morning, all but the 2 reserved donuts were eaten.

The reserved donuts.

The donuts themselves were more similar to fried dough with chocolate frosting than a chocolate frosted donut from Dunkin Donuts… but fried dough with chocolate frosting is also delicious, and this recipe made fantastic little bready donuts to share with my friends.


  • 1 1/2 teaspoon (1 packet) instant yeast
  • 1/2 cup soy milk
  • 1 teaspoon vanilla extract
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup margarine, melted
  • 1 tablespoon ground flax seed, mixed with 2 tablespoons warm water
  • oil for frying
  • chocolate frosting, cinnamon sugar, or another desired topping


  • Warm soymilk in microwave-safe bowl for 30 seconds. Dump in sugar, add vanilla, and sprinkle yeast on top.
  • In a large bowl, whisk together flour and salt. Pour margarine on top. Add flax goop. Add soymilk mixture. Stir with a large spatula or wooden spoon until combined.
  • Kneed dough in bowl for a few minutes, until it’s elastic and dough-like.
  • Set dough aside in a warm place with a towel on top to rest and rise for 30 minutes.
  • Break dough into 12 pieces (for donut shaped donuts) or 24 pieces (for donut holes). Shape your dough as desired and set on a cookie sheet to rest and rise again, until almost doubled in size, for 30-40 minutes.
  • Fry the donuts! Note: This would be much easier to achieve with a deep-fat-fryer. If like me, a fryer is not available to you, do it this way: In a large skillet (or in a giant pot, like I used) heat oil (I used canola) until it’s sputtery. It should be 375 degrees Farenheit. Gently slip 1 donut at a time in the hot oil, and fry on each side until golden to dark brown. Remove from oil and rest on paper towels until cool enough to frost.
  • Frost or roll in cinnamon sugar while still warm, and serve immediately for tastiest results.

Will you look at that? Even that lumpy donut that looked like a turd got gobbled up.

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The Perfect Place for Jelly to Lay

Make Mitch proud and have yourself some toast.

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