Is it possible and or tasty to have vegan french toast?!
1 loaf of Italian or French bread, baguette shaped, preferably slightly stale
1/2 cup soy creamer (rice milk makes a good sub)
1/2 cup soy milk (again, you can sub rice milk)
2 tbsp cornstarch
1/4 cup chickpea flour
Several tablespoons canola or vegetable oil
Slice the bread into 1 inch thick slices. If it's not slightly stale, put it in a 350 oven for 3-4 minutes to dry it out a bit (you can skip this step, but your fronch toast will be a little mushier.)
Pour the soy creamer and soy milk into a wide, shallow bowl. Whisk in the cornstarch until disolved. Stir in the chickpea flour until it's mostly absorbed. Some lumps are OK.
Heat a nonstick skillet over medum-high heat. Add enough oil to create a thin layer on the bottom. Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for 2 minutes; if they are not brown enough, heat for 1-2 more minutes on each side. They should be golden brown with flecks of dark brown. Serve immediately.
I don't love maple syrup, so I spread mine with a little Earth Balance and sprinkle on a bit of cinnamon sugar. It's heavenly! You can also add a little cinnamon to the mix if you want.
Answers: Yes! "Fronch Toast" from Vegan with a Vengeance is excellent!
1 loaf of Italian or French bread, baguette shaped, preferably slightly stale
1/2 cup soy creamer (rice milk makes a good sub)
1/2 cup soy milk (again, you can sub rice milk)
2 tbsp cornstarch
1/4 cup chickpea flour
Several tablespoons canola or vegetable oil
Slice the bread into 1 inch thick slices. If it's not slightly stale, put it in a 350 oven for 3-4 minutes to dry it out a bit (you can skip this step, but your fronch toast will be a little mushier.)
Pour the soy creamer and soy milk into a wide, shallow bowl. Whisk in the cornstarch until disolved. Stir in the chickpea flour until it's mostly absorbed. Some lumps are OK.
Heat a nonstick skillet over medum-high heat. Add enough oil to create a thin layer on the bottom. Soak the bread slices (as many as will fit into your pan) in the mixture and transfer to the skillet. Cook each side for 2 minutes; if they are not brown enough, heat for 1-2 more minutes on each side. They should be golden brown with flecks of dark brown. Serve immediately.
I don't love maple syrup, so I spread mine with a little Earth Balance and sprinkle on a bit of cinnamon sugar. It's heavenly! You can also add a little cinnamon to the mix if you want.
Of course it is.
These great recipes come from
http://www.your-vegetarian-kitchen.com/h...
Check it out!
French Toast
An incredibly decadent Vegan treat for breakfast or brunch
2 Loaves Stale Whole Grain Bread
1 Pkg. Silken Soft Tofu
1 1/2 Qt Almond Milk
1 T Almond extract
1 T Vanilla extract
1 T Cinnamon
Whisk tofu and almond milk together with seasonings.
Soak bread and fry in Canola Oil.
Serve with Food for Thought’s Organic Apricot Chardonnay, or Organic Cherry Raspberry Preserves or pure Maple Syrup.
Almond Cherry-Berry Vegan Cream Cheese Stuffed French Pecan Raisin Toast
2 Loaves Raisin Pecan Rustic French Bread Un-Sliced
4 Oz Almond Meal or Hazelnut Meal
8 Oz Vegan Cream cheese -- softened
1/2 C , Food for Thought’s Organic Cherry Raspberry Preserves
1 Pkg. Silken Soft Tofu
1 1/2 Qt Almond Milk
1 T Almond extract
1 T Vanilla extract
1 T Cinnamon
Canola Oil
Maple Syrup or Powdered Sugar
Cut bread into 1-inch slices and cut a pocket into each side. Combine almonds, vegan cream cheese and preserves and stuff into bread pockets. Beat together tofu, almond milk and flavorings. Soak bread in mixture and sauté in butter until browned on both sides. Serve with Maple Syrup or Powdered Sugar -- 1-4 slices per person.
En joy!
Yes!!
Phenomenal French Toast
(from “Vegan Vittles” by Joanne Stepaniak)
2/3 cup nondairy milk
4 teaspoons whole wheat pastry flour
1.5 teaspoons Red Star Vegetarian Support Formula nutritional yeast flakes
pinch of salt (optional)
4 slices vegan bread
1. Place the non-dairy milk, flour, yeast flakes, and salt in a small bowl, and beat them together with a wire whisk to make a smooth, thin batter. Pour the batter onto a plate.
2. Dip the bread slices, one at a time, into the batter, making sure that both sides are well saturated.
[Then cook like regular french toast]
Sure it is. I use ground flax as an egg substitute. Mix about 4 tblsp ground flax seed (organic, golden) in about 1/2 cup of warm water-cover it and let it gel for about 5 minutes-it will be the exact consistancy of eggs. Mix a little vanilla extract, maple syrup, or whatever, and soak your bread (I make homemade bread with buckwheat and quinoa) in it for an hour or more. Cook as you would regular french toast. I use agave nectar instead of syrup for this yummy treat.