Vegan Cinnamon Vanilla French Toast Sticks Recipes

VEGAN FRENCH TOAST STICKS

Steps:

• If you're using a griddle, heat it now to about 400 degrees Fahrenheit (205 degrees Celsius). If you're just using a pan, I'd heat the stove to medium and use a nonstick skillet.
• In a wide, low bowl, whisk together the coconut milk, chickpea flour, vanilla extract, and a half teaspoon of cinnamon.
• Dip each bread baton or slice into the batter mixture and make sure to coat all sides, but let the excess drip off.
• Place it on your hot griddle or pan and cook for about 3 minutes on each side. Unless I'm photographing them, I don't bother cooking on all 4 sides--2 is usually enough for me. The batter will firm up. When you're ready to flip each time, use a spatula to carefully flip each piece. You might be tempted to use your fingers, but sometimes the batter will stick a little and might peel off the bread. I like using this little silicone cookie spatula to get in between each piece on my griddle.
• When done, set them on a plate until you're ready to start rolling them in the cinnamon sugar. Add the cinnamon sugar to a plate or shallow, wide bowl. Now, take a spray bottle of water and finely mist all sides of the baton or slice, one at a time. I only spritz each side twice. Roll it in the sugar and place it back on the plate you took it from or a new plate, whatever's easiest. Repeat until all batons or slices have been coated.
• Dunk in maple syrup or stack on a plate with some fruit, coconut whip, and fresh mint. Then drizzle that maple syrup all over the place.
• Refrigerate leftovers in an airtight container for up to 5 days. Reheat in an air fryer, toaster oven, pan, or the oven, preferably. They might get soggy in the microwave. They can be frozen, too! Reheat instructions for frozen French toast sticks are the same.

CARDAMOM & CINNAMON FRENCH TOAST STICKS WITH VANILLA LEMON CURD

Steps:

• Add cashews, soy milk, sugar, and spices to a blender and blend until smooth. Transfer mixture to a wide bowl.
• Heat a small amount of vegetable oil and/or vegan margarin in a nonstick frying pan over medium to medium-low heat.
• Dunk the strips of bread in the cashew cream, coating each side throughly. Once they are coated, use a butter knife to scrape the mix back into the bowl so there is only a thin layer left on the bread.
• Transfer bread to the frying pan, and fry on all four sides for a few minutes each until golden brown.
• In a small saucepan, stir together the lemon zest and coconut milk.
• Add the cardamom, turmeric, brown sugar and vanilla and turn on medium-low.
• In a separate bowl, combine the lemon juice and cornstarch and stir until dissolved.
• Add the mixture to the saucepan and whisk until the ingredients are all combined.
• Keep whisking the sauce until it begins to thicken, about 15 minutes.
• Use a wooden spoon or spatula to scrape the sides and the bottom of the saucepan and keep stirring until your sauce is thick and you can see the bottom when you scrape your spoon through it.
• Refrigerate for a few hours until it firms up. (I cheated and put it in the freezer for 30 minutes).
• Put the chilled lemon curd in a blender and blend on high until the consistency is smooth and creamy.

VEGAN FRENCH TOAST STICKS

Steps:

• In a bowl, combine the Elmhurst 1925 Cashew Milk and flaxseed meal. Stir well. Add the vanilla, coconut sugar, and cinnamon to the bowl and stir again until well mixed.
• Heat a skillet over medium heat with a tablespoon of butter or coconut oil. While it's heating up, cut the bread into thick sticks (3 or 4). Dip each piece into the mixture to coat. Allow the excess to drip off the bread slice. Immediately place the bread on the warm skillet, careful not to overcrowd the pan.
• Allow the toast sticks to cook for 45 - 60 seconds before flipping over to cook for another 30 seconds. Be sure to grease the pan each time you add the toast to the pan.
• In a shallow bowl, combine the coconut sugar and cinnamon and mix well. While the toast sticks are still warm, toss each, one by one, in the bowl to coat with the cinnamon mixture.
• Drizzle with maple syrup if desired!

VEGAN CINNAMON FRENCH TOAST STICKS

Steps:

• Take your bread and with a serrated knife, cut each slice into thirds and set aside.
• Mix dry ingredients before pouring in liquid ingredients and whisk well to make sure no clumps remain.
• Take each breadstick and dunk it into the batter for just a second to coat, then shake off excess and place on a hot greased skillet or griddle, cooking each side for about 2 - 3 minutes or until both sides are nice and golden.
• Set cooked cinnamon sticks back on the wire rack until they are all cooked. Serve them with some extra powdered sugar, fruit and some maple syrup for dunking.
• Combine maple syrup and your favourite hot sauce and mix together. Use to dunk or pour over as desired.

CINNAMON-VANILLA FRENCH TOAST NUGGETS

Steps:

• Split each bun in half and cut each of those halves into 4 pieces.
• In a small bowl, dissolve powdered creamer in 1 tablespoon warm water.
• Add egg substitute and 1 dash cinnamon, stirring until well mixed.
• Bring a large pan sprayed with nonstick spray to meduim high heat.
• Dip or soak bread pieces in egg mixture, covering them completely.
• Place egg-dipped pieces in the pan and cook for 3 to 5 minutes, flipping occasionally to cook all sides.
• Sprinkle with another dash of cinnamon and top with pancake syrup.

CINNAMON FRENCH TOAST STICKS

Steps:

• Cut the crust off of the bread and cut each slice of bread into 3 pieces.
• Combine eggs, 1/4 cup of sugar, 4 teaspoons cinnamon, and vanilla extract in a bowl. Dip bread in the egg mixture until it is soaked through.
• Place about 6 sticks at a time into a greased skillet set over medium heat. Cook until golden and cooked though, 2 to 3 minutes per side. Continue until all sticks are cooked.
• Mix remaining 1/4 cup sugar and 2 teaspoons cinnamon together in a separate bowl. Transfer each stick into the mixture and turn until fully coated. Place on a platter and serve.

VEGAN CINNAMON VANILLA FRENCH TOAST STICKS

Steps:

• Mix the first 7 ingredients together in a bowl. Taste and add more cinnamon/vanilla to taste.
• Heat about 1 tbsp of oil in a pan over medium-low heat.
• Dip the bread into the mixture to coat, let drain over the bowl for a few seconds, then gently lay onto the pan. Repeat until the pan is full. Let the bread cook for 2-4 minutes, until golden brown on the bottom and carefully flip over and cook the other side.
• Place paper towels on a plate, put the finished French toast onto the plate, and place in a warm oven until everything is done. Use the other tbsp of oil if you need it.
• Serve with powdered sugar, maple syrup, apple sauce, etc.