A friend asked me if I had a recipe for Vegan French Toast. I did not. I volunteered to create one. I confess I did not consider being somewhat handicapped by never having eaten French Toast. I hear the gasps, but it is true. It apparently wasn’t in my mother’s repertoire and it just never occurred to me to order it before I went lacto-vegetarian.
So, before coming up with my own recipe, I decided to do a science experiment. I looked up regular French Toast recipes and all but one had this same ratio of eggs to dairy product: 2 eggs to ½ cup dairy. Dairy product varied from 1% milk to cream. That is a serious number of eggs to milk. So I whipped up two eggs in whole milk to see what consistency I needed to replace. Since I don’t eat eggs, I scrambled my science experiment and gave it to my large dog. He was thrilled at this unexpected bounty.
I needed a thickener. I opted for corn starch. I then looked up vegan French Toast recipes and found none with cornstarch. Most had 2 tablespoons flour per cup of non-dairy milk. A few used bananas. Since I didn’t want the banana taste, I didn’t go that route. I decided to stick with cornstarch (I think it mixes easier than flour for something like this) and, going by the 2:1 flour:cornstarch rule, it should have taken 1 tablespoon cornstarch. That ratio didn’t give me the thickness of the egg/milk combo. So I ended up using 2 tablespoons cornstarch and one cup almond milk.
Most recipes called for mixing this in a shallow bowl, which is then used to dip the bread in. Since I was going to whisk this, a countertop disaster briefly flashed in my head. So I mixed mine in a mixing bowl, then poured it into a pie tin.
The other thing virtually all recipes called for was stale bread. I didn’t have any stale bread, so I let some bread slices sit out for several hours and created some.
Then I was ready to begin.
First I assembled my ingredients. Bread was already out, so that left almond milk, cornstarch, cinnamon and vanilla extract. I mixed 1 tablespoon cornstarch and ½ teaspoon cinnamon together in a small mixing bowl, then whisked in the almond milk and 1 teaspoon vanilla extract. As I mentioned, I didn’t like the consistency, so I ended up whisking in another tablespoon of cornstarch. I poured the liquid mixture into a pie tin.
I put on a large, nonstick frying pan on to warm over medium-high heat. I did not use any oil in the pan because I have fairly new pans that work well without it. You may need to oil your pan. At this heat, a lot of oils will burn, so I recommend misting your pan with a vegetable oil. Or pour a little oil in the pan, then wipe it with a paper towel. The trick is to get the oil evenly distributed.
I soaked the first slice of bread for 30 seconds on each side, then carefully picked it up and put it in the pan. I soaked the second piece and added it to the pan.
After they cooked for a couple of minutes, I edged my spatula under the first slice to see if it was ready to turn. It was and I did. After both slices were done, I put them on a plate and repeated with slices 3 and 4. I made only 4 slices. There was enough liquid for about 6 total.
They looked great!
But how did they taste? Well, I put maple syrup on them, then stood there and ate two slices in about two minutes. One word for them: yummmmm!!
For the recipe with nutrition information, go here.
Until next time,
Lisa (aka Veggie Gal)