Eco Lesbo Vego

Friday Feast: Vegan French Toast

March 5, 2010 at 10:14 pm 4 comments

Yankee Elv has made me vegan French toast before, but this is the best one so far. She got it from the vegancooking community on Livejournal, which is a fantastic resource for recipes as well as general advice. It’s from this Fronch Toast and Eggplant Parmasean post. It was super tasty, and not soggy like the last recipe we tried, although that may have been partially because the toast sat in a low oven for 15 minutes, staying warm while the non-vegan French toast was cooked for Mr Teeny-bop. We ate our French toast for dinner, with maple-flavoured syrup and agave nectar. Nom!

The original version of this recipe came from the Post Punk Kitchen, and called for chickpea flour instead of gluten-free plain flour, to give it an ‘eggier’ taste. We didn’t have any on hand though. We  can’t get soy creamer in Australia, so instead of doing half a cup each of soy creamer and soy (or rice) milk as the recipe called for, Yankee Elv just used a whole cup of soy milk. I was sure we had cornflour in the cupboard (called cornstarch in the USA), but when we looked in the pantry there was none. We used custard powder instead.. it’s just yellow-tinted, vanilla-flavoured cornflour anyway, and it worked just as well. Besides, we have heaps of it and it needs to be used!

The French toast was also cooked it in Nuttelex (vegan margarine) in the pan, instead of oil – which, in my opinion, was a better idea; the oil would have given it a funny taste, I think.

Vegan French Toast

Tasty vegan French toast!

Ingredients:

• 6 slices of bread (we used slices from a small, reasonably dense loaf of sourdough)
• 2 tab cornflour (aka cornstarch; we used custard powder)
• 1 cup soy milk (or other non-dairy milk)
• 1/4 cup gluten-free plain flour (or chickpea flour, or regular plain [all-purpose] flour)
• cinnamon to taste (Yankee Elv just shakes some on top of the mixture, dips the bread in, then adds some more – that way each slice gets a decent amount of cinnamon)
• Nuttelex (vegan margarine) – enough to lightly grease the pan

Method:

1. Mix the soy milk and cornflour in a wide, shallow bowl or container until cornflour is dissolved.
2. Mix in the gluten-free plain flour until it is mostly absorbed (some lumps are ok), then sprinkle in some cinnamon.
3. Melt the nuttelex in a pan over medium heat.
4. In batches, or one at a time depending on the size of your pan, soak the bread slices in the mixture and transfer to the pan. Sprinkle some cinnamon on top of the mixture before soaking each slice.
5. Cook each side for about 2 minutes; if they are not brown enough when you flip them over, heat for 1 to 2 more minutes on each side. They should be golden brown with flecks of dark brown.
6. Serve immediately, or keep them in a low oven for a brief time before serving, if required.

Entry filed under: Friday Feast. Tags: bread, recipe, veg*nism.