Sarah Moody
This vegan French toast will change your breakfast game for good (in the best way possible).
Using aquafaba and a vegan egg substitute, this recipe is a must-try!
Brine/aquafaba from one can of cannellini/navy beans
1 tsp Vegg vegan egg yolk substitute, made up as directed*
3/4 tsp salt
1 tsp ground cinnamon
1/2 tsp finely ground pepper
3 tbsp white sugar
Flavourless vegetable oil for frying
6 slices of your favourite bread (seeded bread is good as the seeds get beautifully caramelised)
Maple syrup to serve
*If you don’t have Vegg use 3/4 tsp nutritional yeast and 1/4 tsp black salt whisked into 30ml water
This vegan French toast will change your breakfast game for good (in the best way possible).
Using aquafaba and a vegan egg substitute, this recipe is a must-try!
1. Switch your oven on and put the tray inside. This is to keep cooked slices warm while cooking more.
2. Whisk the brine/aquafaba until it reaches ribbon stage (around 4-5 mins in a stand mixer on med-high speed).
3. Add the yolk mix (if it is very stiff, add a little more water – it should be the consistency of washing up liquid) and salt and pepper. Continue whisking for another minute.
4. Add the sugar 1 tbsp at a time, making sure it is well combined each time.
5. Transfer to the flat bottomed dish. Cut your bread in half diagonally. Place 4 pieces in the aquafaba mix. Turn to coat both sides. It won’t sink into the bread very much but that’s OK.
6. Heat your pan to med-hot, pour in a tbsp of veg oil and pop your slices in. Do not try to move them until the aquafaba mix looks melted on the top side.
7. Using a spatula, you may need to work a little to separate the slice from the pan. Flip and do the same again. Each side should be golden brown.
8. Put slices in oven to keep warm. Serve with maple syrup.
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