Vegan French Toast Recipes

Steps:

• Whisk soy milk, flour, sugar, and cinnamon together in a bowl until well beaten. Pour into a pie pan or other wide, shallow dish.
• Heat oil in a skillet over medium-high heat.
• Dip each slice of bread into the soy milk mixture and place into the skillet. Cook until golden brown and crispy on both sides, 5 to 7 minutes.

Steps:

• Gently heat the maple syrup and blueberries in a saucepan until the berries start to pop and release their juices, then set them to one side in the pan. Whisk the flour, almonds, cinnamon, milk and vanilla together in a shallow bowl.
• Heat a little oil in a frying pan. Dip a slice of bread into the milk mixture, shake off any excess and fry the bread on both sides until it browns and crisps at the edges. Keep the slices warm in a low oven as you cook the rest. Serve with the blueberries spooned over and dust with icing sugar.

Steps:

• Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for another use.
• Make the whipped cream. Add ¼ cup (60 ml) of aquafaba to a blender cup. Using the hand mixer attachment, whip the aquafaba until it has nearly quadrupled in volume and soft peaks form.
• Scoop the chilled coconut cream solids into a large bowl, being sure not to include any of the coconut water at the bottom of the can. Reserve the coconut water for another use.
• Using the hand mixer attachment, whip the coconut cream until soft peaks form and it has nearly doubled in volume. Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla and beat to incorporate.
• Add the whipped aquafaba and mix on low speed to incorporate. Chill the whipped cream in the refrigerator while you make the French toast.
• Add the remaining ¾ cup (180 ML) aquafaba to a blender cup. Using the stick blender attachment, blend on high speed for 2-3 minutes, until it is about tripled in volume and frothy.
• In a medium bowl, whisk together the coconut milk, remaining 2 tablespoons of maple syrup, cinnamon, and remaining teaspoon of vanilla. Fold in the frothed aquafaba.
• Dip each piece of bread in the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread.
• Heat ½ teaspoon of coconut oil over medium-heat into a medium skillet until shimmering. Working in batches, cook the soaked bread on one side for 2-3 minutes, until a golden brown crust has formed. Flip and cook on the other side for 2-3 minutes more, until golden brown. Transfer the French toast to a plate and keep warm in the oven at 200°F (93°C). Repeat with the remaining bread, adding more coconut oil as needed.
• Serve the French toast warm topped with a dollop of coconut whipped cream, a drizzle of maple syrup, raspberries, and blueberries.
• Enjoy!