Some would think making a vegan french toast is an impossible feat, but it's not! I figured it out by combining various recipes I found online and I really think it's success rate has to do with the type of bread you use. Look, it's not exactly the same as coating it with egg batter, but it's a pretty damn good substitute. And once you cover that bread with compote and syrup there's really not much difference anyway!
rosemary peach compote ingredients:
4 peaches, sliced
1/2 C water
1/2 C brown sugar
1 tsp fresh rosemary, finely chopped
1/4 tsp nutmeg
In a saucepan, combine all the ingredients and stir to coat the peaches. Cook over medium heat, stirring occasionally, for 25 mins until the liquid has been reduced. You still want a small amount of thick syrupy liquid to remain.
You can start preparing the french toast when the compote is half way through cooking.
french toast ingredients:
1 C non-dairy milk
1 tbsp arrowroot flour (or all-purpose flour will work)
1 tbsp maple syrup
2 tbsp nutritional yeast
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp sea salt
6 slices bread
1-2 tbsp vegan butter for frying
tip: if you use a gluten free bread and the arrowroot flour in the batter this recipe is gluten free!
In a mixing bowl whisk together all the ingredients except the bread. Transfer the mixture into a shallow dish and allow the slices of bread to soak in the mixture while your pan heats up.
Heat a non-stick pan to medium and coat the bottom with some vegan butter. Put your soaked bread slices into the pan and fry about 2 mins each side until golden brown and crispy. I find it easiest to do one slice at a time so it cooks evenly in the pan.
Top your french toast with rosemary peach compote, some pure maple syrup, and powdered sugar (optional).