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.
- 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)
- 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.
- 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.
- 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.)
- Slap soggy slices of bread onto the preheated griddle. Cook each side until browned.
- 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.