French Toast with the Vegan Egg

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Have you ordered your Vegan Egg yet? When I saw that Follow Your Heart created a vegan egg product, I wasn’t skeptical in the least — I’ve often thought that if anyone could do it, it’s them! I’ve generally liked everything FYH does: Veganaise, salad dressings, cheese. They’re not a blog sponsor or anything, I just love them. Don’t question it. My cat doesn’t sponsor my blog and I still love him.

I’ve never had any other vegan “egg” products (the only one I really know of is the Vegg). I’ve always loved tofu scramble and have never had a tofu scramble I didn’t like (save for the awful tofu scramble I had in Hamilton a couple months ago — why anyone would use silken tofu for a scramble I have no idea. Blech. The memories.) so I didn’t really miss eggs that much. But hey, I’m always up for a good vegan dupe.

The taste is basically bang-on. You can tell they use black salt very liberally in this mixture because it has that distinct sulfur-y smell. Once you pour the water in with the powder you get an instant egg smell throughout your kitchen. Trust me, it’s pleasant.

As for texture, I didn’t quite go crazy with my first vegan egg. It took quite a long time to cook down and solidify, very different from a real egg. I mean, keep in mind, it’s half a cup of water per two teaspoons of powder, so it’s a very different texture than a gel-like egg. If you’re still waiting for your Vegan Egg in the mail, let me give you a tip for your first scramble: make sure your pan is really good and hot before you put it in — I’m not talking hover-your-hand-over-and-wow-that’s-kinda-warm-hot, I mean drop-a-teaspoon-of-water-and-watch-it-go-wooooosh-into-steam-hot so you can get it nice and firm as soon as possible.

Anyway, I have no interest in using the Vegan Egg for things like muffins or burgers because I am perfectly happy using flax eggs and other replacers, but another thought occurred to me on Sunday morning: French toast.

I’ve never identified with a minor movie character so intimately as I have when Leslie Mann’s character in The 40-Year-Old Virgin drunkenly slurs, “Let’s get some fuckin’ French toast.” Guys, I love this stuff. Like, REALLY love it.

My dad was more into pancakes growing up, but my best friend Katelyn’s dad would always make us French toast after sleepovers. Damn. Nothing beats it. And what I’ve always longed for was something that gave the toast that nice singe on it that was so distinctly eggy. I’ve thought of using silken tofu, but, well, here we are.

You have to do this. I’d say do it before you make a scramble/omelette/Western sandwich.

Vegan Egg French toast

Prep time: 5 minutes
Cook time: 10-20 minutes (I guess this depends on the size of your pan and how many toasts you can fit in)
Yield: About 4-6 pieces
Dietary specs: Vegan, soy-free, nut-free option, gluten-free option, fructose-friendly

Ingredients

  • Two slightly thick Vegan Eggs (4 tsp vegan egg powder with about 3/4 cup cold water)
  • 2/3 cup almond milk (or rice/flax/whatever milk for a nut-free option)
  • 1 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 2 tbsp coconut sugar or brown sugar (optional)
  • 4-6 pieces of bread, preferably slightly stale sourdough bread (use GF if necessary, of course)
  • 2 tsp vegan butter or coconut oil

Instructions

  1. Mix your vegan egg. Make sure your water is cold! Whisk incredibly thoroughly to get out all clumps. Marvel at the eggy smell.
  2. Add in your milk, vanilla, cinnamon and brown sugar if using (this gives it a more caramelized texture, but I personally prefer a less sweet French toast since I drown mine in maple syrup). Whisk, whisk, whisk.
  3. Heat your oil/butter in your pan on medium-high (like I mentioned, VE takes longer to solidify than a “real” egg, so make sure your pan is good and hot).
  4. Soak your bread slices in the mixture for a couple minutes, until good and soggy but not falling apart.
  5. Fry up in the oil until crispy and golden on each side, about five minutes per side.
  6. Serve with whatever you like — real Canadian maple syrup (support our economy before we all end up moving into Peter Mansbridge’s garage), coconut whipped cream, berries, bananas, whatever. Maybe even some vegan bacon!

I still have a whole bag of Vegan Egg left and I have no idea what else to make besides just scrambles. I mean, scrambles are awesome, but any other ideas? What have you made so far with your Vegan Egg?

About Bree Rody-Mantha

Chronically sarcastic ethical vegan living in Toronto. Unapologetically open about my struggles with mental health. Climber, dancer, journalist. They say I’m “quirky.”


6 Responses to French Toast with the Vegan Egg

  1. yehadut says:

    I tried making this and it was a disaster. There was no way to get it cooked on the inside but not burnt on the outside. If you follow this recipe, I can only suggest you keep the bread slices very thin.

    That said, I don’t like the taste of vegan egg plain (scrambled etc.) but it did not adversely affect the taste of the French toast.

    • Bree Rody-Mantha says:

      Dang, I’m really sorry that my recipe turned out like such a disaster for you. I’d love to try and pinpoint where it went wrong, but I’ve since run out of my vegan egg and I don’t find it all that worthwhile to buy more (since it’s not available in Canada). The only thing I’m wondering is maybe my consistency turned out a bit more crispy because I’ve always followed the suggestion to use slightly stale bread for French toast.

      I’m also not a fan of the Vegan Egg, not so much for the flavour but because I find the texture to be horrendous and difficult to cook with.

      I’m sorry this experiment didn’t turn out the way I’d hoped for others.

  2. Courtney says:

    I’ve attempted various vegan french toast recipes over the years with disastrous results. This was the first one that I made that actually worked. It looked like regular french toast, and it tasted good, too. I will say, though, that I made a pretty major modification to your recipe since I’ve used a lot of vegan egg at this point. Instead of 4 teaspoons of powder to 3/4 cup water, I used 4 tablespoons powder and 3/4 c water. The normal measurement for one egg is 4 Tbs and 1/2 water, so if we want a slightly thick egg, we’d need to use less water than normal not a lot more.

  3. Scait says:

    I took Courtney’s suggestion and used 4tbs of follow your heart egg instead of 4tsp. With that adjustment this recipe was delicious! I also swapped the cane sugar for powdered sugar. I had seen it used in another vegan french toast recipe where it served as the egg. Topped with syrup, shredded coconut and blackberries… 10/10.

    • Bree Rody-Mantha says:

      I’m sorry I missed your comment but thanks so much for the kind comments – I’ll have to try this again with the adjusted amounts of Vegan Egg. More gelly definitely sounds better! And this is seriously making me want to go buy a bag of vegan powdered sugar!

  4. Tina says:

    Your measurements are way off for the vegan egg. One egg is 2tbsp of the vegan egg, and you have 4tsp listed to make up 2 eggs.:/ Probably just a typo on tsp/tbsp. Just thought I’d give you a heads up.

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