By Elizabeth Bibiano, chef and owner of Vegos and Nobody Calls Me Chicken

The holidays in my family were always filled with decorations, themed music, and, of course, food. Christmas morning was always my favorite because my sister and I would run to the fireplace to retrieve our filled stockings, which kept us content  until Mom woke up and we could open the presents tempting us under the tree. As children, we didn’t care too much for breakfast time—we just wanted presents—but as we grew older, we began to enjoy Christmas breakfast more and more each year, because unlike the everyday bowl of cereal, on this day it meant something special. This dish is my plant-based take on my mother’s breakfast special, french toast. I hope you enjoy it as much as I do, and maybe it can become part of your family tradition too.

Vegos is an all-vegan food business in Albuquerque with a focus on New Mexican cuisine. The menu takes inspiration from the kind of food New Mexicans grew up on. Nobody Calls Me Chicken is a vegan sandwich shop centered around their famous tofu chicken sandwich.

Print Recipe

Vegan French Toast

Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Author: Elizabeth Bibiano, chef and owner of Vegos and Nobody Calls Me Chicken

Ingredients

  • 3/4 cup split mung beans, rinsed
  • 1/2 teaspoon black salt (this ingredient is very important)
  • 1/2 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon turmeric
  • 1/4 teaspoon oregano
  • 1/4 teaspoon Spanish paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon tapioca powder
  • 1/2 teaspoon baking powder
  • 3/4 cup unsweetened plant milk (I like oat)
  • 1 cup water
  • Oil or plant-based butter, for cooking
  • 1 loaf of stale bread, sliced 1/2 inch thick
  • Plant-based butter, for topping
  • Maple syrup, for topping 

Instructions

  • Add all ingredients except the bread to a high-speed blender. This mixture will serve as your “egg” mix.
  • Place sauté pan on a medium flame and drizzle in the fat of your choosing, such as plant-based butter, oil, or nonstick spray.
  • Dredge bread slices in your “egg” mix, then place in the hot pan and sprinkle cinnamon to your liking over the top. Cook for approximately 1 minute, then gently turn and repeat.
  • Top the french toast with a plant-based butter and generously drizzle warm maple syrup. You can dress up this dish any way you’d like.