Brunch is such a fun meal ~ it’s not the easiest one for a vegan, but it’s a great excuse for sleeping a little later, eating a little more, and usually enjoying the company of friends or family. When you have a variety of fresh and what I consider “staple” ingredients in your fridge and pantry, it’s easy to whip up something great. This morning, it was all about the vegan french toast.
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I’m sure some of you are wondering how french toast could possibly be vegan, but here’s the trick ~ eggs are not essential!
There are wonderful ways to create your own batter and no one will notice the difference. 
I think french toast is best when made with challah, and water challah is an egg-less version.
If you can’t find that, any loaf bread will do, but it should either be a couple of days old or something sturdy so it doesn’t break down easily into the batter. My son, who is not a vegan, was my taste-tester this morning as I created this version and he loved it. He thought I was kidding when I told him how I made it!
Recipe for Vegan French Toast
First you need:
1/2 cup Silk orignal creamer
2 TBSP vanilla almond milk
1 tsp cinnamon
1/2 TBSP vanilla
2 slices water challah or other bread
1/2 TBSP vegan butter, preferably salted
Preheat your oven to 350 degrees.
In a medium bowl, mix together the Silk creamer, almond milk, cinnamon and vanilla. (*You could also add a TBSP of orange juice to the batter for another layer of flavor.)
Once the ingredients are combined, dip your bread into the batter, carefully coating both sides.
Melt the butter in a medium sautee pan, and place the bread slices into the pan, cooking each side for 2 minutes. Then place the pan in the oven, and bake for 10 minutes, or until the bread starts to brown.
Remove and serve the french toast with a sprinkle of confectioners sugar or maple syrup. You can also top it with some freshly sliced strawberries or bananas if you like. I served it alongside some scrambled silken tofu with melted vegan cheese and some watermelon (and coffee for me!)
About Yonni
Thanks for the recipe Yonni – it sounds great! I’ll bet it would be especially good with some homemade cinnamon coffee bread.
Surprised to hear you say that brunch isn’t the easiest for vegans; maybe you mean it isn’t easy to find vegan brunch in restaurants and hotels – agreed. Otherwise, it’s easy to make vegan brunch foods; the only thing I’ve found difficult is trying to produce vegan versions of other foods and expecting the fresh, healthy version to taste exactly like its fatty, cholesterol-laden counterpart. A table can easily be filled with healthy vegan cereals, nut milks, coffees and teas, loads of breads, biscuits, and other baked goods, syrups and jams, and tons of berries and fruit. Thanks for helping spread the word to homes, and especially to restaurants and hotels!
Ah yeah Hi Vegan Rob. As you know I am not yet a full convert but I’ve been doing my best and I really have been surpised at how tasty the food can be. Not tried this toast yet but I loved the dip
I know what you mean! When I went vegan back in the 90s the vegan convenience foods were pretty nasty. Things sure have changed since then! There are so many vegan chefs, healthy chefs, raw chefs, etc. now that it’s hard to choose what recipe to make each day!
Rob ~ I totally agree. If I make it at home I have great versatility, but out, unless it’s really a vegan establishment, it’s often oatmeal made with water or toast with peanut butter. Not that I mind either but it’s not thrilling if you know what I mean! Thanks for posting!
Yonni recently posted..The Trendy Vegan is now on youtube!
Im so glad you connected with Rob Yonnie. Its well worth a trip over to his site as he is so passionate about not abusing animals for our food. Plus you will have lots of fun with him as he always makes effort to reply to his commenters.
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Hi Yonni! I just want to say thank you for giving the recipe and highlights about french toast! I hope that you will stay kind to share some of great tips about food.