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Vegan lemon blueberry french toast...your new favorite brunch

As I mentioned in my post about waffles, I really love to take my time making breakfast and brunch dishes. There's just a sense of relaxation and happiness that it gives me when I think of new recipes and then successfully prepare them. Honestly a majority of the time, I fall asleep dreaming about my breakfast and coffee the next morning.


This recipe specifically is a remake of a classic childhood favorite, french toast. One of the best parts of recreating recipes I grew up with is how "veganizing" them works. I've discovered the essential egg replacements like flaxseed or applesauce, and found ways to make pasta sauces creamy with tofu or avocado. Cooking has been a huge learning process for me and finding plant-based alternatives is genuinely so exciting to me.


Our vegan french toast uses ground flaxseed, a powerful plant food that has tons of health benefits. It has great nutritional properties like Omega-3 fatty acids and is filled with fiber. One of my vegan cooking essentials is a "flax egg" which is just 1 tablespoon of flaxseed and 3 tablespoons of water. If you mix and let sit, it creates a jelly like texture that is perfect for cooking and baking.


You can find ground flaxseed at:

  • Trader Joe's

  • Sprouts

  • Whole Foods


Now, on to the recipe! All details are listed out below:


Lemon Blueberry French Toast

(vegan, optionally gluten free)

(Serves 1)




Ingredients:

  • 2 pieces of bread (I used a gluten free bread but I'd recommend using a thick, sturdy one like sourdough)

  • 1/4 cup of nondairy milk (I used oat and this is my favorite brand)

  • 1 flax egg (1 tbsp of flaxseed + 3 tbsp of water)

  • 1 tsp cinnamon

  • 1 tsp lemon juice

  • lemon zest (optional)

  • 1 tsp maple syrup

  • 1 tbsp vegan butter (I like this brand)

Method:

  • To a shallow bowl add your milk, flax egg, cinnamon, maple syrup, lemon juice, and lemon zest (if you're using) and let that sit for about 5 minutes

  • Once it's ready, add one piece of bread in the mixture at a time until it is well coated

  • Heat a pan with vegan butter and cook both sides until they're crispy! (about 6-7 minutes per side)

I topped mine with maple syrup, blueberries, blackberries, almond butter, and bee pollen but you can add whatever you're feeling.


Tag me on Instagram @tanya_tastes if you recreate or message me a photo :) enjoy!!!

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