It’s strange that I haven’t tried to make vegan french toast earlier, being that I am a french toast and pancake kind of guy. I guess I believed (as with so much else) that this was something that I wouldn’t be doing anymore when I first started to eat plant-based foods. Anyhow, making these vegan french toast eggless was a breeze.
My wife is not the same french toast/pancake monster that I am. Lucky for me though that I passed on that gene to my son. He and I can sit and gorge on these types of things and if we’re up on a weekend morning there is a high probability that these will be on the table.
In Sweden, we call these “poor knights”. A popular theory why it has that name dates back a couple of hundred years and is based upon that knights where dependent on others to make a living so when there were bad years even they went poor and to be able to eat the old hard bread that they were given they made it soft by dipping it in egg, milk and lard.
Now lard doesn’t sound too tasty, so fortunate for us, we don’t have to use it. In fact, we skip the egg and replace the milk with soy milk. To get the batter a little bit thicker I have added chia seeds, that will swell and make the batter thicker.
How to make vegan french toast
Assemble all of the ingredients and bring out the food processor.
For the bread, I used quite a rustic sourdough bread. I guess you can use whichever bread you prefer but I think that normal white toast bread will become soggy and mushy rather than crispy and tasty, but I haven’t tried. The banana and cinnamon give both texture and nice tasty, and the maple syrup adds natural sweetness.
I used unsweetened soy milk in this recipe, but you could substitute for your favourite non-dairy milk.
Add the banana, soy milk, maple syrup, chia seeds and cinnamon to a food processor and blend the ingredients so that they are completely smooth. Pour the batter into a large bowl and dip the bread in the batter. Let each slice soak for about a minute or so on each side before you start to fry it.
Grease up a skillet and heat it up over medium heat. Add your first piece of bread to the skillet and immediately start to soak a new one. This will speed up the process a little bit. You can also use two skillets if you’re very short on time.
Some batter will most likely run out and burn a little when you fry the vegan french toast, but you can just scrape this off in the sink or bin in the between the frying. You might also want to add some more oil or non-dairy butter to the pan between the frying as well.
When all slices of bread have been fried you stack them on a plate and eat immediately together with some berries, maple syrup or this quick and easy blueberry raspberry jam.
Can you think of a better way to start your weekend than with a tall stack of french toasts? This classic recipe is made vegan here which makes it all the better.
- 1 banana
- 2 1/2 dl (1 cup) soy milk unsweetened
- 2 tbsp chia seeds
- 6 slices sourdough bread
- 1 tbsp maple syrup
- 1 1/2 tsp cinnamon
- 2 tbsp canola oil
Add the banana, soy milk, chia seeds, maple syrup and cinnamon to a food processor and blend everything to a completely smooth batter.
Pour the batter into a large bowl and dip one slice of bread in it. While waiting for the bread to soak in the batter, heat up a skillet and add some oil. Turn the slice of bread over and let it soak on the other side before you start to fry it.
Fry the bread a couple of minutes on each side until golden brown. Repeat the process with all slices.
If the batter is running out a little in the skillet just scrape it off in the sink before adding a new slice. You also might want to grease up the skillet a little between the slices as well.
Note: The chia seeds in the batter will continue to "jellify" during the time you're frying, if you find the batter too thick, add a splash of soy milk and whisk it to loosen the batter up.