Ingredients
- For the “Eggy” Batter:
- Plant-Based Milk: 1 ½ cups (360ml) unsweetened almond milk, soy milk, or oat milk (choose a neutral-flavored one)
- All-Purpose Flour: ½ cup (60g) (or use a good quality gluten-free all-purpose blend for a GF version)
- Nutritional Yeast: ¼ cup (15g) (This is key for a savory, “cheesy,” umami flavor that mimics egg)
- Ground Flaxseed: 2 tablespoons (14g) (This will create our “flax egg” for binding)
- Water: 6 tablespoons (90ml) (to mix with the ground flaxseed)
- Maple Syrup: 2-3 tablespoons (30-45ml), or to taste (can substitute with agave nectar or organic cane sugar)
- Vanilla Extract: 1 ½ teaspoons (7.5ml)
- Ground Cinnamon: 1 teaspoon (2.6g)
- Ground Nutmeg: ¼ teaspoon (0.5g) (optional, but adds warmth)
- Black Salt (Kala Namak): ¼ – ½ teaspoon, or to taste (This volcanic salt has a sulfuric aroma that remarkably mimics the taste of eggs. Start with less and add more if desired. Highly recommended!)
- Fine Sea Salt: A pinch (to balance flavors)
- For the French Toast:
- Bread: 8-10 slices of sturdy, slightly stale bread (about ¾ to 1 inch thick). Sourdough, challah (ensure it’s vegan if store-bought), brioche (vegan version), or a good quality white sandwich bread work well. Day-old bread is best as it absorbs the batter without becoming too soggy.
- Vegan Butter or Coconut Oil: 2-3 tablespoons, or as needed for frying
- Optional Toppings:
- Fresh berries (strawberries, blueberries, raspberries)
- Sliced bananas
- Maple syrup
- Powdered sugar
- Vegan whipped cream
- Toasted nuts (pecans, walnuts, almonds)
- Chocolate chips or vegan chocolate sauce
- Fruit compote
Instructions
- Prepare the Flax Egg: In a small bowl, whisk together the 2 tablespoons of ground flaxseed and 6 tablespoons of water. Set aside for 5-10 minutes to thicken. This will act as our binder, similar to an egg.
- Combine Dry Ingredients: In a wide, shallow dish (like a pie plate or a baking dish large enough to dip bread slices), whisk together the all-purpose flour, nutritional yeast, ground cinnamon, ground nutmeg (if using), black salt (kala namak), and pinch of fine sea salt. Breaking up any lumps in the flour and nutritional yeast is important for a smooth batter.
- Add Wet Ingredients: Pour the plant-based milk, maple syrup, and vanilla extract into the dry ingredients. Add the thickened flax egg mixture. Whisk everything together thoroughly until you have a smooth, relatively thick batter, similar in consistency to pancake batter or heavy cream. If it’s too thick, add a tablespoon more milk at a time. If too thin, a teaspoon more flour.
- Heat the Pan: Place a large non-stick skillet or griddle over medium heat. Add about 1 teaspoon of vegan butter or coconut oil and allow it to melt and coat the surface. You want the pan hot enough to sizzle when a drop of batter hits it, but not so hot that it burns the French toast before the inside cooks.
- Dip the Bread: Take one slice of bread and dip it into the batter, allowing it to soak for about 10-15 seconds per side. The goal is for the batter to coat the bread and absorb slightly, but not for the bread to become completely saturated and fall apart. Thicker, sturdier bread can handle a slightly longer soak.
- Cook the French Toast: Carefully lift the battered bread slice, allowing any excess batter to drip off, and place it onto the hot, greased skillet. Cook for 3-5 minutes per side, or until golden brown and crispy. The exact time will depend on your stove and the thickness of your bread. Avoid overcrowding the pan; cook in batches if necessary, adding more vegan butter or oil between batches as needed.
- Keep Warm (Optional): If you’re making a large batch, you can keep the cooked French toast slices warm by placing them on a baking sheet in a preheated oven at a low temperature (around 200°F or 90°C) while you cook the remaining slices.
- Serve Immediately: Once all slices are cooked, serve your delicious vegan French toast immediately with your favorite toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 350-450