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French Toast (sans Bananas)

What you need: 

3 tablespoon tahini
3/4 cup soy/rice milk
1 tablespoon maple syrup
1/2 teaspoon vanilla
2-3 tablespoon flour
cinnamon and nutmeg
stale french bread or THICKLY CUT stale sandwich bread
a little oil

What you do: 

I haven't made this since I've been home from college, but as I read through the other French Toast recipes, I noticed that an allergy to bananas was saddening breakfast for some. I personally hate bananas, so this is my version. I've experimented with it a lot, so I'd appreciate feedback.
With a whisk or a fork mix the tahini (I use Joyva brand because it is very finely ground) and the soy milk until you have some smooth nutty milk. If both are pretty cold from the fridge, this could take some time. Listen to your favorite song. It helps, I swear.
Add the maple syrup and vanilla. Add the flour a tablespoon at a time. You may not need all three, depending on how thick your tahini was. The consistency you're looking for is almost like pancake batter--runny pancake batter. Add cinnamon and nutmeg to taste (and you CAN taste it because unlike regular french toast, there are no raw eggs to make you gag!). Use day-old vegan french bread sliced at least 1/2 thick. The thicker the vegan bread, the longer you let it sit in the goo. This is why stale vegan bread is good, you can soak the vegan bread without making it soggy. I've tried it with thickly cut homemade wheat vegan bread, and it was good, but it was kind of limp in that sad, not-so-fresh, sort of way.
On medium heat in a good non-stick pan pour a nickle-sized drop of oil and coat the pan. I'm an olive oil freak, so that's what I use. Put your vegan bread slices in and fry on both sides for 3-5 minutes. If the heat is too high, the coating will burn and the inside will be wet, so adjust the heat as you go. You may need to add a little extra oil now and then.
Then eat it howe'ver you like. The last time I made this, my dad and sister (both meat and dairy eaters) couldnt tell that it wasn't real French toast. Maybe they were just humoring me...but you'll tell me the truth, won't you?

Preparation Time: 
15-20 minutes
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I'm not sure this would fool an omnivore (there's none of that 'eggy' flavour) but after 1.5 years of no eggs (they were the last and hardest thing for me to give up) this more than satisfied my cravng for french toast.  The tahini is a wonderful touch.  I'm lucky in that I never started trying substitutes until years after vegetarianism and about a year after veganism, so I'm never too hard to please.  I'm going to test this out on some onmivores and report back with their verdict.  Thanks for the yummy recipe!!  It will enter high rotation in my kitchen I'm sure.

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:Dsosoos good..instead of tahini though i used peanut butter and WOW...soso good. I used whole wheat bread and sunflower seed flax bread that I made and muchos nummy-ness....def hit even for the omnivores*!~
:)

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The last two pieces had more of a tahini taste, because more of it sunk to the bottom of the bowl.

I just added more rice milk and spices to the mix when it got like this, and the last ones turned out just as good as the first ones. Plus, it stretches the recipe a bit.  Since I make a huge batch and freeze them, the more I can get out of the recipe, the happier I am! 

Also, I went ahead and baked them the last time I made them, about 15 minutes per side, and they turned out great!  Much healthier than frying.

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Amazing....if I hadn't made it myself, I would have thought that it wasn't vegan.  The last two pieces had more of a tahini taste, because more of it sunk to the bottom of the bowl.  All that said, they were beautiful looking, wonderful tasting, and easy to make.  I found that if you flip them too early, they stick a bit...but if you wait for each side to be completely cooked, there is no problem (I also greased the griddle with earth balance).

Thank you so much.

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sooooooo good, i brought a loaf of pugliese bread home from work yesterday night and today made some of the best french toast i've ever had!  i added a little more flour and a tweak more of maple syrup and then smiled much, as did my sister and neice... perfect breatfast to start off the week!

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Incredibly good! I love all the variations that you can do with extracts. I added almond extract as well as vanilla, used earth balance instead of oil on the griddle and ta-da!! It was the best French Toast ever. Thanks for the great recipe.

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French toast was one of the things I (reluctantly) gave up when I became vegan.  I have tried many recipes, but was disappointed in them all ... until I found this one yesterday.  This is, without a doubt, the best French toast recipe ever, vegan or not!  In fact, it's so good, I made more for breakfast again today! 

I had some trouble with the toast sticking to the pan using spray oil.  But I added a small amount of Soy Garden spread to the pan and my sticking problems were solved. 

I would like to try baking it in the oven, though, as I avoid frying foods whenever possible.  Has anyone tried preparing it that way?

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Once again, excellent!  I've made this recipe many times, both on a griddle and in a skillet on the stove, and it always turns out superbly.  My non-vegetarian boyfriend still requests this regularly.  If you have trouble with other vegan French toast recipes, be sure to give this one a try.

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I made this for mother's day and pretty much ate the whole thing. I used to love french toast and even though it doesn't really taste like it, I think this is better! Next time I'm going to add a little more maple to the batter and eat them dry.

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