Whole Wheat French Toast (Vegan)
photo by Prose
- Ready In:
- 1 1⁄4 cups soymilk
- 3 tablespoons cornstarch
- 1⁄4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon sea salt
- 1 cup unbleached white flour
- 2 tablespoons canola oil
- 8 slices whole wheat bread, sliced thick
- 1⁄2 cup pure maple syrup
- Put soy milk, & cornstarch in a blender & mix well.
- Add brown sugar, vanilla extract, cinnamon & salt, blending until smooth, then pour into a shallow bowl & set aside.
- Put the unbleached white flour in another shallow bowl & set aside.
- Put canola oil in a large frying pan & heat over medium heat.
- Soak each slice of bread in the soy milk mixture for about 30 seconds, then dip each slice in the white flour, being sure to coat both sides before place each slice in the heated pan.
- Cook for 3 to 4 minutes, or until the bottom is brown, then using a spatula, turn the each slice of bread over & cook the other side another 3 minutes.
- Serve quickly, drizzled with syrup.
Questions & Replies
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What a great recipe. I liked this better than regular French toast! I do recommend soaking the bread for less time. When I did it for the full 30 seconds, the bread was still a bit soggy in the middle after the outside was completely cooked and ready. Note - this could be because of the bread I used.? When soaking for less time, the French toast turned out perfect and crispy. I LOVE the flour method. It really creates a crispiness. The flavor is excellent, too. Yum!
Definitely the best vegan recipe I've tried! Omni tested and approved as well :) I'll be keeping this one around. I skimped a bit on the flour after reading other reviews, but wouldn't next time! It's what gives the toast that "french toasty" texture. Ingenious! I used unsweetened almond milk in place of soy (as I often do) and it worked out fine! Thanks for the recipe!
Great! This was the first time I've tried a vegan french toast recipe and it's very delicious, crispy on the outside and lovely and moist on the inside. You really don't miss the egg at all, in fact I like it better, it's much lighter. The tricky part for me was the flour, I found I had too much on the first few slices, so I started sprinkling it on and that worked much better. Watch out, this does burn pretty easily, slow and steady is the way to go. Very tasty, just the right amount of vanilla and cinnamon. thanks Syd! I'm sure I'll be making this often.
Glorious!! These smelled so good!! I was a bit hesitant about coating them in flour but this turned out amazing! The flour really held all the goodies in and browned up nicely! I sprinkled a bit of vegan powdered sugar on top and my husband really looooved these which is amazing as he's new to eating vegan versions. Definite keeper!! Made for Veggie Swap 23!!