Ina’s vegan French toast
I’m definitely more of a savory breakfast person, but there is something so luxurious about a fluffy piece of French toast smothered in butter and maple syrup. I’m going to write out two versions of this recipe - one with Trader Joe’s items, and one without. I think both versions are absolutely wonderful.
Just Egg. We’re using a product called Just Egg here, which is an egg-free egg substitute. However, many people avoid using this product because it’s produced in the same facility as egg. If this raises red flags for you, please read Spokin’s Just Egg profile, as well as Just Egg’s own allergy chart (scroll down to the testing procedures). After reading all that information, please use your own discretion about whether you want to try it with your family.
Just Egg is a little bit on the watery side when it comes to making French toast, so I add a little bit of corn starch to thicken it up.
Speaking of wateriness, it’s really important to also use a nondairy liquid that is thick. I would stay away from shelf-stable milks because they tend to be more watery. My number one choice is using a nondairy creamer, especially Trader Joe’s brown sugar oat creamer. Full fat oat milk or Silk’s original soy milk would work nicely here.
Please check out my video of this recipe as well as other recipes and allergy-friendly tips on The Asian Allergy Mom on Instagram.
For bread, it’s important to choose a bread that is cut thick. If the bread is too thiin, it will become soggy with the batter. My favorite is Trader Joe’s vegan brioche loaf.
Ina’s vegan French toast
Serves 4
Ingredients:
3/4 cup Just Egg
1/4 cup sweetened nondairy creamer
1.5 tsp corn starch
1 tsp vanilla extract
1/4 tsp cinnamon
Pinch of salt
1 loaf thick-sliced sandwich bread
Neutral oil such as canola or vegetable oil
-OR-
3/4 cup Just Egg
1/4 cup thick, plain nondairy milk
1 TBS sugar
1.5 tsp corn starch
1 tsp vanilla extract
1/4 tsp cinnamon
Pinch of salt
1 loaf thick-sliced sandwich bread
Neutral oil such as canola or vegetable oil
Directions:
In a pie plate or large bowl with a flat bottom, combine Just Egg, nondairy milk/creamer, sugar (if using) and corn starch. Stir to combine.
Heat nonstick skillet to just below the medium setting. Add 1 TBS oil.
When the pan is hot, place one thick bread slice into batter. Soak each each side for about 5 seconds. Let excess drip back into the bowl and then place on the skillet. Repeat and do 3-4 slices onto the pan at a time, depending on the size of your pan.
When one side is browned (about 3-4 minutes), flip and brown the other side. Add more oil if necessary so that French toast easily lifts from the pan.
Plate and serve with nondairy butter and pure maple syrup.
Allergens: wheat
A few more notes about Just Egg:
It tends to go bad pretty quickly after you open it - maybe a few days? So when I open a new bottle, I make sure to have a plan to use it with another recipe in a day or two, such as Mochiko chicken (recipe coming soon!) or chicken katsu.
I know some people use Just Egg as a serious egg substitute, scrambling it, making omelets. Kudos to them for making it work! I just…can’t. So if you’re going to try, do go in with low expectations. I use it for three recipes total. I do want to try it with omurice, so stay tuned for that.
