There are a lot of vegan french toast recipes out there. For some reason, though, none of them has every really done the trick. They're always okay, but either (a) just create a crispy layer on the outside without really transforming or flavoring the bread, or (b) soak all the way through the bread, making it soggy and very difficult to cook all the way through. A lot of this has to do with how thick your batter is. Too thick and you get (a); too thin and you get (b). For this incarnation, I tried a yogurt and soymilk base with a tinch of cornstarch and nu yeast.
The consistency was pretty good. I think if we'd had the right bread--thick, light bread, not dense Rudi's multigrain--this would have been just right. The yogurt adds a little tartness that, for standard french toast (served with syrup), probably isn't desirable. It would be just the thing, however, with a nice compote or jam.
French Toast (Yogurt Version)
- 4 pieces of thick, light bread
- 1/2 cup unsweetened milk-like beverage
- 1/4 cup plain, unsweetened yogurt
- 1 tsp nutritional yeast
- 1 tsp corn starch
Fire up a large frying pan or griddle at medium (or just under) heat. Toss in a dollop of Earth Balance (tm). Whisk all of the non-bread ingredients together in a bowl large enough to accommodate a piece of bread. When the butter has melted, briefly dunk a piece of bread in, coating both sides but not getting soggy, and toss it in the pan/griddle. Repeat for as many pieces of bread as your pan/griddle will hold. Cook until the bottom side of the bread is brown, then flip, cooking until the other side is brown. Remove from heat and serve hot.