Vegan Lunch

Ingredients
Serves 4

4 thick slices bread

Batter
1/2 cup vanilla soymilk
1 Tablespoon cornstarch
2 Tablespoons cold water
1/2 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg

Topping
2 Tablespoons vegan margarine, melted
1/4 cup sugar
1 Tablespoon maple syrup
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup chopped walnuts

Rating:

Directions

• pre-heat oven to 350 degrees
• place bread in a greased baking dish
• stab bread several times with a fork to allow the batter to be more easily absorbed
• prepare the batter
• stir cornstarch in water until no lumps remain
• mix together soymilk, vanilla, cinnamon, nutmeg and cornstarch mixture
• pour batter evenly over the bread
• prepare the topping
• combine maple syrup and margarine in mixing bowl
• incorporate cinnamon, sugar and nutmeg until smooth
• fold in walnuts until they are well coated
• spread the topping evenly over the bread (best done with a spatula)
• bake for 30 minutes

Results

This turned out very well, with the sweet topping and the flavor of the maple syrup you shouldn’t need to top the french toast with anything. I find the nutmeg really brings the dish together, I would strongly suggest using fresh nutmeg if possible. The density of the bread will also effect the outcome of the dish, make sure you give the bread time to fully and evenly absorb the batter.

Variations

The variations of this recipe are endless, I have found success using pecans instead of walnuts and chocolate soy milk in place of the vanilla. Please leave feedback on any variations you find success with.
If you find this recipe too sweet I would suggest cutting back the sugar in the topping by half.

Credits

This recipe was originally found on speedvegan.com

This entry was posted on Saturday, August 5th, 2006 at 5:17 pm and is filed under breakfast, sweet, vegan. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.