French toast isn’t my favorite thing in the world.
When I was little, my mom loved making it for me and my sister. Why? Because she could coat the bread with the egg, giving us some much-needed protein in our picky diets. I remember a lot of force-fed spoons of peanut butter, too.
Eggs aren’t my favorite things in the world, either. Veganizing, however, is easy! It just takes some additions of mushy fruit (banana or pumpkin works best) and flax.
Banana or pumpkin, pumpkin or banana….who am I kidding? It’s December. Pumpkin it is!
Vegan Pumpkin French Toast.
- 1/4 cup pumpkin (you could even get away with less)
- 1 tablespoon ground flaxseed meal ( I use Bob’s Red Mill)
- Splash of soy/almond/other non-dairy milk
- 1 teaspoon vanilla extract
- a few shakes of pumpkin pie spice
Take 2 pieces of bread (I’ve never been into stale; I use whole wheat) and dip them into the mixture. Place them on a nonstick frying pan and flip when toasty. Remove and top with your garnish of choice!
I love any excuse to
burn slightly sear banana:
Don’t even think about getting into the “Is honey vegan?” debate right now.
Just eat your french toast. You need the
Question: What’s one food you didn’t like when you were a kid?