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French Toast

Sarah Moody

Vegan french toast

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!

Prep time: 5 minutes

Cooking time: 15 minutes

Serves: 6

 

Ingredients

  1. Brine/aquafaba from one can of cannellini/navy beans
  2. 1 tsp Vegg vegan egg yolk substitute, made up as directed*
  3. 3/4 tsp salt
  4. 1 tsp ground cinnamon
  5. 1/2 tsp finely ground pepper
  6. 3 tbsp white sugar
  7. Flavourless vegetable oil for frying
  8. 6 slices of your favourite bread (seeded bread is good as the seeds get beautifully caramelised)
  9. Maple syrup to serve
  10. *If you don’t have Vegg use 3/4 tsp nutritional yeast and 1/4 black salt whisked into 30mls water

Method

  • Switch your oven on and put the tray inside. This is to keep cooked slices warm while cooking more.
  • Whisk the brine/aquafaba until it reaches ribbon stage (around 4-5 mins in a stand mixer on med-high speed).
  • 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.
  • Add the sugar 1 tbsp at a time, making sure it is well combined each time.
  • 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.
  • 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.
  • 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.
  • Put slices in oven to keep warm. Serve with maple syrup.

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