Vegan French Toast
We tried the new vegan egg replaced “Crack’d” so you can decide whether or not to part with your cash! The verdict: delicious!
Way back during episode 1 of season 1 we talked about why eggs might be used in recipes. Sometimes it’s to bind the ingredients together, other times it’s to create rise. But sometimes the egg is there because…you want to taste egg. What do you do then?! Egg is a pretty important component to French toast and you can’t just leave it out or swap it with a completely different ingredient. It was pretty damn difficult to make vegan french toast…until now!
What is Crack’d?
Crack’d is the first liquid egg replacer that can be brought online and in supermarkets in the UK. It can be used to make pretty much anything that you would ordinarily make with a whole egg. (It’s not an egg white replacement for meringue or marshmallow.) It’s made from pea protein and a bunch of other “stuff”. It’s also what makes this Vegan French Toast recipe so bloody good!
Vegan French Toast
- 120 grams Crack'd egg replacer
- 100 millilitres plant milk (both oat milk and soya milk work well)
- 2 tbsp icing sugar
- 0.5 tsp vanilla paste
- 0.25 tsp cinnamon
- 4 slices white bread
- vegetable oil for frying
- fresh berries
- syrup e.g. maple syrup or agave syrup
- vegan squirty cream
- Whisk together the egg replacer, plant milk, icing sugar, vanilla paste and cinnamon in a dish as wide as your bread. The mix should be smooth with no lumps.
- Soak your first slice of bread in the mix for 2 minutes either side while you heat a little oil in a frying pan.
- Transfer the first slice of bread to the pan and fry on either side for 3-5 minutes or until its golden brown.
- Soak the next slice of bread and repeat until all of the mix has been used.
- Serve with your choice of fresh berries, non-dairy squirty cream and a drizzle of syrup!
But, I eat eggs!If you eat eggs then simply swap the Crack’d for 2 large eggs.
About the author
This recipe was created by Emma.
Emma is a vegan food blogger who has been sharing her recipes with the world for the last 10 years.
You can find more recipes like this at SupperitheSuburbs.com.
You can also find her big vegan baking guide here.