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Thursday, June 25, 2015

Recipe: Vegan French Toast -- Guest Post

Photo by PianissAmma

For years, I have been a fan of brunch. I love the idea of getting together with friends and family to commune with a tasty late morning meal. Perhaps a Belgian waffle, or a spicy potato quiche served up with juice and sunshine on a Saturday morning.

One dish I have loathed since becoming an adult however, is French toast. Restaurants often serve them too soggy with egg batter, or they’re much too dry and flavorless. Even one slice can be heavy enough to make me regret getting out of bed for the rest of the day.

This spring, I challenged myself to revisit the concept of French toast on my own terms. I wondered if it was possible to make the dish without eggs. I had already began removing eggs from many dishes with a bit of success. So would it work with a brunch staple like French toast? To my surprise, the answer was ‘yes.’

Now that we are facing another egg shortage in much of the United States courtesy of a particularly bad avian flu outbreak, I wanted to share this recipe.

Vegan French Toast


1 ripe banana
1/3 cup apple sauce (I used Mrs. Gooch’s, because there is no added sugar)
3/4 cup milk of your choice (I have plain soy, but I think oat milk would work well here too).
1/2 tsp. vanilla
1/2 tsp. cinnamon
oil or margarine for griddle as needed (I use Earth Balance)
8-10 slices of stiff bread of your choice
Note: You can use fresh bread, but lightly toast it prior to dipping in batter

Ingredients used. Photo by PianissAmma


Preheat the griddle or skillet.

Beat or puree the fruit, milk, vanilla and cinnamon until it reaches the consistency of a smoothie. Add mixture to a plate or shallow bowl.

Dip the bread into the batter, soaking up to seconds per side. Don’t let the bread get too soggy.

Place on heated griddle or skillet, and cook until both sides are browned. This particular mixture takes a little longer to cook than it’s egg enriched counterpart. Allow for about five minutes on the griddle.

Serve as you like.


Jill Redding blogs at Pianissamma. You can find this recipe and many others there!

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