You don't need dairy to be decadent...
Vegan Sourdough French Toast
Let's complete the breakfast trifecta, shall we? We've covered vegan pancakes and waffles, now on to the crown jewel of vegan breakfast: french toast. I was never a huge french toast lover in my pre-veg days, bread soaked in egg? Ick. Vegan french toast however, that's a different story. Its a hearty yet guilt free breakfast that can be served with any number of sweet or savory accompaniments, anything from fruits to breakfast veggies to tempeh bacon. Your mind will be blown by how easy and tasty this recipe is; its quicker to whip up than both pancakes and waffles and is much more of a show stopper. I like to use a hearty loaf of bread, like a sourdough boule,
but a pre-sliced loaf will work just as well.
Vegan Cinnamon
Sourdough French Toast
Recipe:
(makes roughly 6-8 slices)
6-8 slices of thickly cut sourdough bread
1 1/2c non dairy milk
1tbsp all purpose flour
1 1/2tsp ground cinnamon
1 tsp vanilla extract
1tsp organic sugar
1/4tsp salt
3tbsp vegan margarine
or
coconut oil
In a medium bowl combine milk, flour, cinnamon, vanilla, sugar and salt.
Whisk until well combined.
Pour into square pan or baking dish.
Dip each bread slice into the liquid quickly, then flip and repeat on the other side.
You do not need to completely submerge the slice, just dip it lightly.
The bread should soak up a tiny bit of liquid, but not be sopping wet.
Remove from liquid and allow excess to drip back into the dish.
Set dipped bread on a rimmed platter or baking dish.
*Reserve any leftover dipping mix and keep in the fridge for your next batch.
Heat 1tbsp of vegan butter on griddle over medium high heat.
Once butter has melted, cook french toast for about 1-2 minutes on each side,
or until lightly browned.
Repeat with remaining slices, adding more butter to griddle as needed..
Top with a little extra cinnamon and maple syrup or agave.
Eat!
 |
| A big ol'' plate of breakfast-y goodness. |
but a pre-sliced loaf will work just as well.
 |
| Sourdough slices and cinnamon-swirled hempmilk ready for bread dipping. |
 |
| Dipped sourdough, ready for the griddle. |
Sourdough French Toast
Recipe:
(makes roughly 6-8 slices)
6-8 slices of thickly cut sourdough bread
1 1/2c non dairy milk
1tbsp all purpose flour
1 1/2tsp ground cinnamon
1 tsp vanilla extract
1tsp organic sugar
1/4tsp salt
3tbsp vegan margarine
or
coconut oil
In a medium bowl combine milk, flour, cinnamon, vanilla, sugar and salt.
Whisk until well combined.
Pour into square pan or baking dish.
Dip each bread slice into the liquid quickly, then flip and repeat on the other side.
You do not need to completely submerge the slice, just dip it lightly.
The bread should soak up a tiny bit of liquid, but not be sopping wet.
Remove from liquid and allow excess to drip back into the dish.
Set dipped bread on a rimmed platter or baking dish.
*Reserve any leftover dipping mix and keep in the fridge for your next batch.
Heat 1tbsp of vegan butter on griddle over medium high heat.
Once butter has melted, cook french toast for about 1-2 minutes on each side,
or until lightly browned.
Repeat with remaining slices, adding more butter to griddle as needed..
Top with a little extra cinnamon and maple syrup or agave.
Eat!
 |
| Breakfast-tacular! |
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