Vegan Morning Toast
I remember the first time I made Vegan Morning Toast. It was a lazy Sunday morning, and I wanted to create something special for breakfast. As I stood in my kitchen, the sun streaming through the window, I felt inspired to make something that was both delicious and simple. Vegan Morning Toast seemed like the perfect choice. I gathered all the ingredients: soy milk, cornstarch, ground flaxseeds, baking powder, ground cinnamon, pure maple syrup, vanilla extract, ciabatta bread, vegan butter, and coconut oil. The idea of creating a vegan version of a classic French toast was exciting!
Creating the Batter
The first step was to prepare the batter. I mixed the soy milk, cornstarch, ground flaxseeds, baking powder, cinnamon, maple syrup, and vanilla extract in a wide, shallow bowl. As I whisked the mixture, the aroma of cinnamon and vanilla filled the air, creating a warm and comforting scent. I could already imagine how delightful the Vegan Morning Toast would taste. The batter was smooth and well-blended, ready to coat the thick slices of ciabatta bread.
Cooking the Toast
Next, I heated a nonstick pan over medium-high heat and added a small amount of vegan butter. The butter melted quickly, sizzling gently in the pan. I dipped each slice of bread into the batter, ensuring they were well-coated. The bread absorbed the rich, spiced mixture, and I carefully placed each slice onto the hot pan. The toasts cooked for a few minutes on each side until they were golden brown and crispy. The kitchen was filled with the delicious smell of frying bread and spices.
Serving the Delight
Finally, it was time to serve the Vegan Morning Toast. I arranged the crispy toasts on a plate, drizzling them with maple syrup and dusting them with powdered sugar. I added fresh strawberries and blueberries for a burst of color and flavor. The result was a beautiful and appetizing breakfast dish. As I took my first bite, I was delighted by the perfect combination of crispiness and sweetness. The Vegan Morning Toast was a hit, and it quickly became a favorite in my household. Now, I enjoy making it not just on weekends, but any time I crave a quick and satisfying breakfast.
Table of Contents
Chef’s Notes_ Vegan Morning Toast
- Batter Consistency: Ensure the batter is smooth and free of lumps. If needed, use a blender for a few seconds to achieve a uniform mixture.
- Bread Soaking: Use day-old or slightly stale bread for the best texture. Fresh bread can become too soggy.
- Pan Temperature: Make sure the pan is properly heated before adding the bread. This helps achieve a crispy exterior.
- Oil or Butter Choice: Use refined coconut oil if you prefer a neutral taste. Vegan butter adds a richer flavor.
- Keep Warm: If making multiple batches, keep cooked toast warm in a low oven (around 200°F) until all pieces are ready.
- Garnish Options: Besides fresh berries, consider adding sliced bananas, nuts, or a dollop of coconut yogurt for added flavor and texture.
- Storing Leftovers: If you have leftovers, store them in the fridge and reheat in a toaster oven to maintain crispiness.
Vegan Morning Toast
Get ready to elevate your weekend mornings with this sensational Vegan Morning Toast! In just 10 minutes, you can whip up a breakfast that’s crispy, thick, and utterly delicious. Using everyday ingredients, this recipe ensures you won’t miss the eggs at all. Perfect for a cozy brunch or a quick weekday treat, this toast is bound to become a favorite. Dive into the secret ingredient that makes it all happen!
4
servings5
minutes5
minutes404
kcal10
minutesKeep the screen of your device on
Ingredients
- Batter Mixture
1 cup almond milk (or any preferred non-dairy milk)
1/4 cup arrowroot powder
1 tsp chia seeds (ground)
1/2 tsp leavening agent (baking powder)
1 tsp ground spice (cinnamon)
2 tsp natural sweetener (maple syrup)
1 tsp flavoring extract (vanilla)
- Bread
6-8 slices thick-cut artisan bread (like ciabatta or French)
- For Frying
2-3 tbsp plant-based butter or coconut oil
- For Serving
Maple syrup
Powdered sugar
Fresh berries or fruit
Directions
- Prepare Batter – In a wide shallow bowl, combine almond milk, arrowroot powder, ground chia seeds, baking powder, cinnamon, maple syrup, and vanilla extract. Whisk until smooth.
- Heat Pan – Place a nonstick pan over medium-high heat and melt a small amount of plant-based butter or coconut oil.
- Dip Bread – Whisk the batter again to ensure even consistency. Dip each slice of bread into the batter for about 10 seconds on each side.
- Cook Toast – Place the soaked bread slices onto the hot pan. Cook each side for 2-3 minutes until golden brown and crispy.
- Repeat Process – Add more butter or oil to the pan as needed between batches.
- Serve – Serve immediately with a drizzle of maple syrup, a sprinkle of powdered sugar, and fresh fruit if desired.
Equipment
- chef’s knife
- cutting board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 404kcal
- Fat: 8g
- Saturated Fat: 2g
- Cholesterol: 0mg
- Sodium: 648mg
- Potassium: 165mg
- Carbohydrates: 69g
- Fiber: 2g
- Sugar: 3g
- Protein: 12g
- Vitamin A: 524IU
- Vitamin C: 0mg
- Calcium: 141mg
- Iron: 1mg
FAQs- Vegan Morning Toast
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and store it in the refrigerator. Give it a good whisk before using.
What’s the best way to prevent the toast from sticking to the pan?
Ensure your pan is well-heated before adding the bread and use enough oil or vegan butter. A nonstick pan is highly recommended.
Can I use whole wheat bread for this recipe?
Absolutely! Whole wheat or any hearty, thick-cut bread works well. Just ensure it’s not too fresh to avoid sogginess.
How can I make this gluten-free?
Use gluten-free bread and ensure that all other ingredients, like baking powder and vanilla extract, are certified gluten-free.
What can I use instead of maple syrup for sweetness?
You can use agave nectar, coconut syrup, or even a homemade fruit compote for a different flavor profile.
