"fronch" Toast

READY IN: 40mins
Recipe by Gracie92

Vegan french toast. I haven't tried this, I'm just posting it for safe-keeping.

Top Review by UmbaPants

This is originally from Isa Chandara's Vegan With a Vengance-- a wonderful cookbook whether you're vegan or not. I just made this for dinner, and it is a dead ringer for real french toast. My husband and I are pretty fussy about "subs" for foods (i.e.-- "this sorta-kinda-if-you-close-your -eyes-and-imagine tastes like ___________ ") but this one is right on. I added a bit of cinnamon and nutmeg, which were my usual additions to french toast. Oh, and 22 servings is NOOOOOT right at all. I halved this recipe and it was enough for 4 slices. Try it and you'll never need to go back to eggs.

Ingredients Nutrition

  • 1 loaf whole wheat bread
  • 12 cup soy coffee creamer or 12 cup rice milk
  • 12 cup soymilk
  • 2 tablespoons cornstarch
  • 14 cup chickpea flour
  • 3 tablespoons vegetable oil

Directions

  1. Pour the soy creamer and soy milk into a wide, shallow bowl. Mix the cornstarch and stir until dissolved. Add the chickpea flour and mix until mostly absorbed; some lumps are okay.
  2. Heat a nonstick skillet over med-high heat. Add enough oil to creat a thin layer on the bottom (a tbsp or two).
  3. Soak the bread slices (as many as will fit in your pan) in the mixture and transfer to the skillet.
  4. Cook each side for about 2 min; if they are not brown enough when you flip them, heat for 1 to 2 more minutes on each side. They should be golden brown with flecks of dark brown.
  5. Serve immediately.

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