Breakfast of Champions: Vegan Peanut Butter and Jelly French Toast

Candice is proud to bring you a quick and easy recipe for a true Breakfast of Champions in this episode of the Edgy Veg. There is no denying that we all love French Toast. It’s delicious. Candice brought new life to French Toast and made it Vegan friendly at the same time with her recipe for Vegan Peanut Butter and Jelly French Toast.

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French Toast actually goes by many names. It’s also called German Toast, Gypsy Toast, Poor Knights, and Spanish Toast. The earliest known reference to French Toast is in collection of French recipes called the Apicus that dates back to the 4th or 5th century. Since that time people have adopted this recipe in countries all over the entire world and given it their own special flair, creating numerous variations on what many of us have come to know French Toast to be.

We start this recipe off by replicating the egg-like creamy substance we would typically dip our toast in prior to frying. This will actually be done using Tofu. Add your Tofu to a food processor, Candice recommends using the softest tofu you can find, specifically saying that Silken Tofu is the best Tofu hands down. Add to the food processor Almond Milk or Soy Milk, your brand of choice. Once your Soy Milk has been added you will add to that nutritional yeast. Nutritional yeast is a deactivated yeast, often a strain of Saccharomyces cerevisiae sold in the form of flakes or as a yellow powder and can be found in the bulk aisle of most health food stores, just in case you aren’t familiar with it. Due it’s creamy, cheesy flavor it makes a perfect substitute for recipes that call for those ingredients when they aren’t part of your dietary plan. Next on the list is some coconut sugar, vanilla extract for sweetness, and a bit of Vegan butter. Now mix all these ingredients together with your food processor until you reach a rich, creamy texture similar to what you would normally see after beating your eggs if you were making traditional French Toast. Now pour all that into a mixing bowl so you can dip your bread in it.

The special thing about this recipe for French Toast is that it is not only Vegan approved but decadent and tasty as well. The substitutions used to make it Vegan do not detract from the flavor in any way, if anything they actually add to it. Candice is pretty serious about her French Toast, if it isn’t just as rich and delicious as the original she won’t have any part in it.

Moving on to the bread, Candice has chosen a rich hearty loaf of sourdough bread. You can use any type of bread you like with your French Toast just keep in mind that heartier bread is going to give you a better overall French Toast experience. Once you have selected your bread just make yourself a nice peanut butter and jelly sandwich. Candice has chosen a Vegan Maple Bacon flavored Peanut Butter claiming it is delicious. She is using some organic Raspberry Jam in place of jelly. Now that you have your PB&J made you will just dip it into your egg-like mixture just like you would an ordinary piece of bread when you make French Toast. Candice recommends letting it sit in the mixture for one to two minutes to make sure it soaks up all flavor. Next put your PB&J into a frying pan on medium hit that you have already melted some Vegan butter into. Fry it until it is a nice golden brown on each side and be sure to keep a close eye on it. The last thing you want to do is burn your carefully crafted Peanut Butter and Jelly French Toast.

Now just plate it, cut it in half, sprinkle your favorite spice on top and your Breakfast of Champions is complete. After cooking this Vegan Peanut Butter and Jelly French Toast the carnivore in Candice’s life, James, even came over for a taste test and gave it a 100% carnivore approved rating.

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About Candice:

I’m The Edgy Veg, a gal on a journey to revolutionize the food we define as “vegan”. Instead of salads days in and day out I choose to re-purpose familiar favorites, by recreating childhood cravings for an audience with sophisticated palettes and food-nerd obsessions with nostalgic fare. Connect with me on the interwebs here:

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