Double-Dipped Vegan French Toast

>> Monday, May 17, 2010


Stephen and I joined friends at two brunches this weekend. The first was at this waffle joint that has replaced the coffee shop where Stephen and I first met. The second was at a diner we know and love that has an absolutely overwhelming menu. Ashley (over at Edible Perspective -- one of my favorite blogs) recently divulged to her readers that breakfast is her favorite meal of the day. I'm going to have to second this declaration -- but maybe I'll make mine brunch. That's right: There's nothing better than a good brunch.

And no brunch is complete without French toast. Unfortunately, I'm not a huge fan of the kind you can get at most diners or other eating establishments. It's not that I don't eat eggs, but I'd just prefer to make mine vegan. As you'll discover below, vegan french toast is a healthy and I'd argue even tastier version of the brunch favorite. If you do it up right, you can enjoy it every single day without all the fat and extra calories.

How? Watch your portion sizes -- you know, the "everything in moderation" rule. To make sure I don't eat far too much (because I could pack away an entire loaf of bread, no joke), I use English muffins. One muffin packs just 130 calories, versus two slices of bread, where I believe each slice is that much alone. This recipe makes enough of the "egg" dip for 3 double-dipped English muffins. I'd say it serves two.


What you'll need . . .
  • 2 to 3 whole wheat English muffins, halved
  • 1 large banana
  • 1/2 cup soy or almond milk
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon chia seeds (Angela @ Oh She Glows summarizes the nutritional benefits here)
  • Strawberries
  • Cacao nibs
  • Maple syrup


Method . . .
  1. In the bowl of an electric mixer, use the paddle attachment to mash together 1/2 of the banana, the soy milk, cinnamon, chia seeds, and vanilla extract. It's helpful to put the banana in first, mash it until "eggy" -- basically with no lumps.
  2. Separate all English muffins into the halves. Then pour the "egg" mixture into a shallow bowl and start dipping your slices in it.
  3. Put a medium to large pan over medium heat on the stove. Use a little canola or sunflower oil to grease. Then continue dipping your french toast and cooking in the pan like you would for "normal" French toast.
  4. Here's the double dipped part: When your slices start to brown, dip them back into the mixture to let them soak up more flavor. (When the English muffins get warmer, they absorb more "egg" mixture.)
  5. Top with the remaining 1/2 of the banana (sliced), strawberry slices, cacao nibs, etc. And, of course, enjoy.


Also, be sure to check out Ashley's recipe for "Oatterific Banana Scramble" -- she took our scrambled banana sandwich to a delicious new level. It's amazing. And we're in love with it

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