French toast is one of those dishes that may seem as if it must be inherently illusive for plant-based eaters. A truly saddening thought for any lover of this sweet breakfast treat that potentially dates back to Roman times. Thankfully, vegan French toast is not only feasible but just as tasty, as I realized on the rare occasions I stumbled upon the dish at vegan eateries (the best French toast I ever had was at Veggie Galaxy in Cambridge Massachusetts, near Boston – not to be missed if you’re in the area!). I’ve seen various versions of vegan recipes out there, some including chickpea flour, banana or tofu. When the irresistible French toast craving struck I finally ended up mixing together quite a basic concoction, which I later simplified even further.
My first attempt contained tapioca flour, in order to get a more eggy consistency. I omitted this but then dabbled with some aqua faba (chickpea water), yet without noting any significant difference in taste or texture. Finally I also deemed baking soda and some apple cider vinegar unnecessary, leaving us with this very simple recipe.
The main inspiration for this recipe was the new vegan Zopf bread (Proteinzopf) from the Swiss Coop’s Karma line. It’s so wonderfully soft and fluffy that it just invites you to dip it into sweet mylk and fry it up with some plant-based butter. It felt like I was helping it fulfil its destiny, that fateful morning…
The recipe should work with any light, soft bread. In order to get that airy French toast feeling and a beautiful golden colour on the outside I’d recommend a white flour brioche-style bread (like the Zopf that is a staple for Swiss weekend breakfasts and brunches).
Super Simple Vegan French Toast
Makes: ca. 8 small slices / 4 large slices
- ca. 8 small slices soft white bread (I used the 260g vegan Proteinzopf from Coop, Karma); the type of bread is central to how your French toast will turn out
- 1 cup (250 ml) plant-based mylk (I’d recommend a plain, naturally sweet one – I use oat or rice mylk)
- 1 tsp maple syrup
- ca. 1/8 tsp of ground vanilla bean
- ca. 1/8 tsp ground cinnamon
- pinch of salt (kala namak, if you have it, for its eggy smell/taste)
- plant-based butter (I love Flora) or neutral oil
- Whisk together the mylk, maple syrup, vanilla, cinnamon and salt. Set aside.
- Heat up the plant-based butter in a non-stick pan (I sometimes use two pans simultaneously, to get it all done in one go). While the pan heats up, slice the bread into slices of even thickness.
- Dip each slice into the mylk mixture on both sides. They do not need to be soaked for too long, as the liquid should absorb into the bread very quickly.
- Place the mylky slices into the pan and cook on medium-high heat, flipping once the bottom is golden brown. I start on a higher heat and then reduce slightly to avoid them getting too dark. I’d say I cook them roughly 2 minutes on each side, but this will vary depending on your pan and stove.
- Serve as desired. I like to add a dollop of plain plant-based yogurt or skyr (love the Alpro ones), some berries and/or jam, maple syrup and a drizzle of cashew or almond butter. If your nut butter is too thick, just stir in some mylk and/or maple syrup. The French toast is best enjoyed fresh.
Feel free to tag @blueberrysmiles22 if you share your creations on Instagram, so I can share in the joy 🙂