A couple of weeks ago, I asked some of you what was your favorite breakfast to make on a slowww Sunday morning. There were some tempting ideas, but one that stuck out for me was vegan French toast! I had never thought to make French toast vegan?(thanks for the inspiration Jessi)!
Let’s be honest, I’ve never been a big French toast person. I always felt it tasted to “eggy” and often too soggy. Just wasn’t for me. But finally with this vegan French toast recipe, I can get on board!
A couple of things:
1. This recipe takes a little more time than the traditional egg version. 20-30 mins is necessary to let the chia & flax thicken up.
2. A slowwwer and low-medium heat is required for cooking the french toast to a nice crisp golden brown. Too high of heat/short cooking time may end up leaving you with soggy bread.
3. Use a more dense bread like rye/multigrain/etc. and just lightly coat bread before placing in pan, as opposed to soaking the bread. I’ve tried making this recipe with white sourdough and it wasn’t as crisp as I would have liked.
- 1 cup almond or organic soy milk
- 1 tbsp ground flaxseed
- 1 tbsp ground chia seed
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- About 6 slices of “dense” bread
- 1-2 tbsp vegan butter
- Whisk milk, ground flax seed, ground chia seed, vanilla & cinnamon in a dish. Set aside for 20-30 mins, until thickened up (whisk a couple of times throughout this time period to ensure no clumps). (While waiting for the mixture to thicken, it would be perfect time to make the blueberry compote & enjoy your morning coffee?)
- Heat pan on low-medium heat and add 1 tbsp of vegan butter. Lightly coat bread slices and add to heated pan. Slowly cook for about 5 minutes on each side until golden brown. I cook two batches (usually can fit 3 slices in a pan) – just be sure to add more vegan butter to pan before adding the second round of French toast
- Top with blueberry compote, drizzle of pure Canadian maple syrup (??) & coconut cream
- 1 cup frozen blueberries
- 1/4 cup water
- 1 tsp sugar
- Combine ingredients in small pot on medium heat. Summer for 10-15 minutes until thickened
- Can full- fat coconut milk or coconut cream
- Place can of coconut milk or cream in freezer for 20 mins or refrigerate overnight. Open and skim off thick part of cream and add to your vegan French toast. Use leftover coconut milk or cream in soups, curries or in your coffee!