Recipes

Herbivore French Toast

This is a fully vegan French toast recipe, using flax seeds in place of eggs and plant-based butter and mylk where animal products would have been used. Its toppings make it so decadent that you forget that you once needed animal products to carry out an indulgent recipe like this

By Joanna Tymkiw /

This vegan French toast, topped with chocolate ganache and chai-spiced pecan maple syrup, is perfectly indulgent

This is a fully vegan French toast recipe, using flax seeds in place of eggs and plant-based butter and mylk where animal products would have been used. Its toppings make it so decadent that you forget that you once needed animal products to carry out an indulgent recipe like this.

INGREDIENTS

  • 1 1/2 cups plant-based mylk
  • 1/3 cup ground flax seeds
  • 1 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of salt
  • Zest of one lemon
  • 1 teaspoon sugar
  • 6 pieces of sliced bread
  • Oil or plant-based butter for pan frying (or both)

INSTRUCTIONS

  1. Preheat oven to 200°F
  2. In a deep pan or dish, whisk together plant-baed mylk, ground flax seeds, cinnamon, nutmeg, salt and lemon zest.
  3. Set aside for 10 minutes and allow to thicken. Meanwhile, make your chocolate ganache and chai-pecan maple syrup mixture (see recipes below).
  4. Warm a large pan or indoor griddle to medium heat.
  5. While heating, stir together the mylk-flax mixture and ensure it has thickened. If it appears too thick, you can always thin it out with some extra plant-based mylk.
  6. Using one slice of bread at a time, press each piece gently into the mylk-flax mixture. Press down gently on bread until you feel it start to soak up the mixture, before flipping over and repeating on the other side.
  7. Brush the warmed pan generously with plant-based butter or oil to coat. Lift soaked bread out of the mixture, ensure any excess drips off before adding to the pan.
  8. Cook for 2 to 3 minutes on each side until golden.
  9. Once you finish cooking, add each slice to the baking tray, cover with tinfoil and put them in the preheated oven to keep warm while you prepare your other slices.
  10. Once done, you’re ready to top the slices with the chai-pecan maple syrup and chocolate ganache.

Chocolate Ganache Ingredients

  • 1/2 cup semi-sweet (or dark) chopped vegan chocolate or chocolate chips
  • 2+ tablespoons of plant-based mylk

INSTRUCTIONS

  1. In a microwave-safe bowl, melt chocolate in the microwave on high for 30 second increments for a total of 2 minutes, removing from the microwave to stir in between each increment.
  2. Once chocolate has melted and has been stirred smooth, add 1 tablespoon at a time of the liquid, stirring well in between additions.
  3. Once liquid is well-incorporated, set mixture aside until ready to use. Heat slightly in the microwave and stir before using.

Chai-spiced Pecan Maple Syrup Ingredients

  • 1/2 to 1 cup pure maple syrup
  • 1 or 2 chai tea bags (depending on how strong of a chai flavour you’d like)
  • 1/4 cup chopped pecans

Instructions

  1. To a small pot on high heat, add chopped pecans. Let warm through and darken slightly for 1 to 2 minutes, before adding maple syrup.
  2. Let maple syrup warm for another couple of minutes before adding chai tea bag(s).
  3. Remove from heat and set aside until ready to use.
  4. Remove tea bags from mixture before using. If desired, warm again before using to top french toast.

If you would like to learn more about Joanna Tymkiw’s approach to plant-based cooking, head to The Cooking Stage, Presented by Food Network Canada at the upcoming BC Home + Garden Show happening March 16-19, 2023 at BC Stadium Place. Joanna will be presenting on Saturday, March 18 at 3:30 p.m. and Sunday, March 19 at 2:00 p.m. Come say hello! For more information, or to buy tickets online, visit bchomeandgardenshow.com.