Prep 10 mins
Cook 30 mins
Vegan french toast. I haven't tried this, I'm just posting it for safe-keeping.
- 1 loaf whole wheat bread
- 1⁄2 cup soy coffee creamer or 1⁄2 cup rice milk
- 1⁄2 cup soymilk
- 2 tablespoons cornstarch
- 1⁄4 cup chickpea flour
- 3 tablespoons vegetable oil
- 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.
- Heat a nonstick skillet over med-high heat. Add enough oil to creat a thin layer on the bottom (a tbsp or two).
- Soak the bread slices (as many as will fit in your pan) in the mixture and transfer to the skillet.
- 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.
- Serve immediately.
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.
Delicious!! I didn't have any soy creamer or rice milk, so I used 1 cup of almond milk. Added about one tablespoon of white sugar and 1 tsp of vanilla. So good!!!
Love this recipe! I come back to it time and time again. I cherish my silk coffee creamer so I simply use more soy milk, and use arrowroot powder instead of cornstarch. Also great topped with bruschetta or syrup or fruit or alone... My family raves about their fronch toast!