French toast

1698 Views 18 Replies 14 Participants Last post by LucidAnne, Feb 24, 2008

PneumaticJawz78

Discussion Starter · Feb 21, 2008

I can only assume that there are a million different ways to make a batch of french toast, BUT... The only one my family and I know uses a few beaten eggs, milk, vanilla, and cinnamon. Milk is of course easy enough to substitute, but when the bread depends so much on the egg, how does one make some vegan french toast? I kind of miss it already, especially when I make it for my sister.

Thanks!

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1 - 19 of 19 Posts

starling

· #2 · Feb 21, 2008

I haven't tried it, but I'm fairly certain you can just make the wash without any egg or egg substitute at all. Just use your milk of choice, add your spices, and dip!

AHIMSA

· #3 · Feb 21, 2008

Vegan French Toast

1 ripe banana, mashed very well

2/3 cup soy milk

1/4 cup coconut milk

1 1/2 teaspoon cinnamon

1 teaspoon vanilla

2 T. ground flax

Blend it all together well.

OR do it without the banana and use silken tofu and add in a little maple syrup.

Use good bread (whatever that means to you), prepare as you normally do from there and use LOTS of Earth balance, extra virgin coconut oil or whatevea ya like to FRY them up.

Serve like ya normally do.

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Nickle00

· #4 · Feb 21, 2008

Quote:

Originally Posted by *AHIMSA*

Vegan French Toast

1 ripe banana, mashed very well

2/3 cup soy milk

1/4 cup coconut milk

1 1/2 teaspoon cinnamon

1 teaspoon vanilla

2 T. ground flax

Blend it all together well.

OR do it without the banana and use silken tofu and add in a little maple syrup.

Use good bread (whatever that means to you), prepare as you normally do from there and use LOTS of Earth balance, extra virgin coconut oil or whatevea ya like to FRY them up.

Serve like ya normally do.

AWESOME!!! I thought I had lost french toast forever!! Duh.... I should've just asked here!!

Animosity

· #5 · Feb 21, 2008

I used the recipe from La Dolce Vegan that calls for;

3/4 a cup soft or silken tofu

2 tbsp maple syrup

3/4 a tsp ground cinnamon

1/2 tsp vanilla extract

1/4 tsp salt

1/4 cup apple juice or water

1 tbsp of your choice of oil

4-6 pieces of stale bread

in a blender or food processor, blend tofu, maple syrup, cinnamon, vanilla, salt, apple juice or water and oil until smooth. in a large shallow bowl, poor batter; dip bread slices into batter to coat both sides. fry bread in hot non-stick pan or a lightly oiled frying pan and cover. let sit on medium heat until underside is golden and crusty, flip and repeat until it's to your likeing.

I've only had french toast twice in my life. Once made when I was omni the traditional way, Once made this way. I thought I hated french toast for years because of the other french toast, After trying this, I'm convinced it's actually really good when made right.

Also, *AHIMSA* your way sounds great, Too!

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GhostUser

· #6 · Feb 21, 2008

Some nice sounding recipes here:

http://vegetarian.about.com/od/morer...renchToast.htm

Washoe

· #7 · Feb 21, 2008

Make a batter from the following:

½ cup plain Silk® soy creamer

½ cup soy milk

2 tablespoons cornstarch

4 tablespoons besan

Add the cornstarch to creamer and milk in a small bowl and whisk. Add the besan and whisk again.

This is the 'Fronch Toast' batter from Vegan With A Vengeance. I swear to the Flying Spaghetti Monster that it is almost indistinguishable from the real thing. I've served it to non-vegetarians several times, and they had no idea it was made from garbanzo bean flour until I told them. One of these days I'm going to try substituting Bird's Custard Powder for the cornstarch to see what it does to the flavor. This should also give it a yellow color, better simulating egg-based batters.

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GhostUser

· #8 · Feb 21, 2008

Will arrowroot work in place of cornstarch?

Is besan chickpea flour?

chryssiie718

· #9 · Feb 21, 2008

Quote:

Originally Posted by *AHIMSA*

Vegan French Toast

1 ripe banana, mashed very well

2/3 cup soy milk

1/4 cup coconut milk

1 1/2 teaspoon cinnamon

1 teaspoon vanilla

2 T. ground flax

Blend it all together well.

OR do it without the banana and use silken tofu and add in a little maple syrup.

Use good bread (whatever that means to you), prepare as you normally do from there and use LOTS of Earth balance, extra virgin coconut oil or whatevea ya like to FRY them up.

Serve like ya normally do.

That sounds really yummy!! I will definitely give it a try!

Washoe

· #10 · Feb 21, 2008

Quote:

Originally Posted by Jon_Veggie

Will arrowroot work in place of cornstarch?

Is besan chickpea flour?

I don't know.

Yes.

Music Girl

· #11 · Feb 21, 2008

That La Dolce Vegan recipe is my absolute favorite French Toast of all time.

Serve with warm Maple Syrup and Gimme Lean Sausage.

Yum!

Spidergrrl

· #12 · Feb 22, 2008

we use the FRONCH TOAST from Vegan with a vengence (mentioned previously) that uses chickpea flour. It gives a real eggy taste that is like the french toast of BV (before vegan)

Tofu-N-Sprouts

· #13 · Feb 22, 2008

Quote:

Originally Posted by Washoe

Make a batter from the following:

½ cup plain Silk® soy creamer

½ cup soy milk

2 tablespoons cornstarch

4 tablespoons besan

Add the cornstarch to creamer and milk in a small bowl and whisk. Add the besan and whisk again.

This is the Fronch Toast batter from Vegan With A Vengeance. I swear to the Flying Spaghetti Monster that it is almost indistinguishable from the real thing. .

THIS IS THE BEST recipe I've tried, and well worth hunting down some besan (chickpea flour) which you can use in so many other things anyway.

Also it works well with plain old soymilk or better yet - Silk NOG or the Pumpkin Spice Nog instead of the creamer if you have those around the holidays...

I can't do the recipes with bananas, they always taste like fried bananas and bread; of course, I can't stand bananas in any form, so that may influence my opinion there...

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Quinoa

· #14 · Feb 22, 2008

+1

I don't even worry about whisking in and dissolving the cornstarch first, and then the chickpea flour, but use a prepared dry mix in a twist-off jar (one third cornstarch, two thirds besan does not really save an awful lot of time, but seems easier for me to measure just 1 or 2 servings that way), this works just as well.

Per serving (ca. 2 slices, depending):

2 tbsp vegan creamer (Oatly works well too)

4 tbsp soy or rice milk

(diff. ratio comp. to the recipe in VWAV sometimes I use only soy/rice milk too)

ca. 1 ½ heaping tbsp dry mix

French toast (or rather stale bread soaked in egg/milk, and fried in butter, known as Armer Ritter [poor knight] here) was definitely not something I've had very often BV.

Fronch toast on the other hand is something I must beware not to make too often (especially the rusty knight version, sprinkled with a mix of cinnamon & raw cane sugar). I think it is actually better than the (so-called) real thing. And omni-approved too.

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gillibean

· #15 · Feb 22, 2008

Thats a great idea quinoa! These french toast recipes will be the perfect introduction to(purposefully) vegan food for my fiance.

LucidAnne

· #16 · Feb 23, 2008

i think the cornstarch is imperative! it gives it a nice crust, makes it not so soggy.

i like to use a nice, thick, crusty bread...sucks up the mix well, but has a nice crust still. yummers. even better than the egg version.

this is my fave: (i omit the nutmeg)

http://vegweb.com/index.php?topic=13005.0

Washoe

· #17 · Feb 23, 2008

Quote:

Originally Posted by LucidAnne

i like to use a nice, thick, crusty bread...

DittoI invariably use only my own homemade bread for making Fronch Toast, and Ive found through trail and error that it works best if the bread is sliced about 1 thick. Believe it or not, the batter recipe I outlined above only makes two pieceseach piece soaks up about half of the batter. You would think that this would make it soggy, but for some reason it doesnt.

PneumaticJawz78

Discussion Starter · #18 · Feb 24, 2008

Thanks a million, guys! I'll definitely try these out, I love french toast (especially when made right!!).

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LucidAnne

· #19 · Feb 24, 2008

Quote:

Originally Posted by Washoe

DittoI invariably use only my own homemade bread for making Fronch Toast, and Ive found through trail and error that it works best if the bread is sliced about 1 thick. Believe it or not, the batter recipe I outlined above only makes two pieceseach piece soaks up about half of the batter. You would think that this would make it soggy, but for some reason it doesnt.

thats the best! big thick slices!

i think the recipe i posted didnt make more than 2-3 pieces either.

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