On the whole, I used to hate breakfast food.
I know, right? I think I was a little bit insane. In the past year or so something flipped and now breakfast is my favorite meal of the day. Especially when it involves fruit.
And a lot of syrup.
And a big cup of coffee.
I had tried making vegan French toast before and it always just turned into a pile of soggy bready mush. Thanks to my favorite handy dandy cookbook, Big Vegan, I will (hopefully) never have that problem again. The secret, my friends, is a combination of nutritional yeast to make it have that slightly savory egg-y flavor and cornstarch to keep the milk mixture from dribbling everywhere. Voila! The perfect vegan French toast. My brother (the carnivore) said he couldn’t even tell the difference.
This recipe makes just enough for you and someone special to share a lovely summer breakfast together…
Or enough for you to stuff your face and be full and happy for the rest of the entire day. Your choice. No judgment.
French Toast for Two with Blueberry Syrup (adapted from Big Vegan by Robin Asbell)
4 thick slices sourdough bread (or other kind of hearty, crusty bread)
1/2 cup maple syrup
1/3 cup blueberries (fresh or frozen)
1/4 tsp cinnamon
3/4 cup almond or flax milk
2 tbsp nutritional yeast
1 tbsp cornstarch
1/2 tsp vanilla
1/4 tsp cinnamon
1. In a small saucepan, combine the syrup, blueberries and cinnamon over medium-low heat. Cook, stirring occasionally, for about 3-5 minutes or until the flavors have blended and the syrup is blue-ish. Set aside.
2. Mix together the milk, nutritional yeast, cornstarch, vanilla and cinnamon in a wide and shallow dish. Whisk until thoroughly combined.
3. Preheat a large skillet or griddle and grease with a little bit of canola oil or earth balance. One by one, dip each piece of bread in the milk mixture, really soaking it up with both sides. Once the skillet or griddle is hot, cook the bread on one side until it turns golden brown (about 2-3 minutes) and flip, letting the other side brown. Repeat until all the bread is used up. Serve with a generous amount of blueberry syrup and enjoy!