Vegan French Toast
Though I only eat it occasionally, I’m a French toast lover. Quite naturally I didn’t waste any time after transitioning to a vegan lifestyle to figure out how to make a vegan version. It was easy to do and quite enjoyable to eat.
This was the first recipe in which I used flax gel as an egg substitute. While I prepped it, I was a bit uncertain if it would yield good results. Not only did it get the job done, but I couldn’t tell a difference. If anything, I liked it better. It has less of a flavor than egg, allowing all the other flavors to stand out.
Check out the nutritional information section at the bottom of this page.
|Total Time:||15 minutes|
|Prep Time:||5 minutes|
|Cook time:||10 minutes|
- 6 tablespoons flax gel
- 1 tablespoon almond milk
- 1 teaspoon sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/8 teaspoon nutmeg
- 1 tablespoon Earth Balance butter
- 4 slices of bread
- In a bowl, stir together everything except bread and butter.
- Melt butter in a heated skillet.
- Dip each slice of bread in cinnamon mixture and lay in skillet. Cook both sides until moisture cooks away and toast is slightly browned.
- Serve with Earth Balance butter, maple syrup, and confectioner’s (powdered) sugar.
- Vegetarian and vegan
- Ensure you pick vegan-friendly bread and sugar. Vegan friendly bread is easy to find, though some manufacturers use ingredients such as milk. Some sugar manufacturers filter sugar using bone char, so do your research. Check out Vegetarian Resource Group for brand suggestions.
- Top with berries for a prettier, tastier, and more nutritious meal.
Click here for nutritional information.
|Servings per batch 4|
|Amount Per Serving|
|Calories 141||Calories from Fat 45 (32%)|
|% Daily Value *|
|Total Fat 5g||8%|
|Saturated Fat 1g||5%|
|Trans Fat 0g|
|Total Carbohydrate 18g||6%|
|Dietary Fiber 5g||20%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|