The Edgy Veg Vegan Pumpkin French Toast Gingerbread Espresso Martini Recipe Vegan Pain Au Chocolat Recipe Beyond Meat Meatballs Recipe

Name: The Edgy Veg Vegan Pumpkin French Toast Gingerbread Espresso Martini Recipe Vegan Pain Au Chocolat Recipe Beyond Meat Meatballs Recipe
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Ingredients: ½ cup unsweetened soy milk; ½ cup pumpkin puree; ½ cup medium tofu, pressed; 1 tbsp coconut sugar, any sugar really, I just prefer coconut; 2 tbsp nutritional yeast; ½ tsp black salt/Kala namak; 2 tsp vanilla extract; 1 tsp pumpkin pie spice (optional if you want it more "pumpkin spice"); 8 slices of bread (option to use gluten-free); 2 tbsp vegan butter, for frying; Maple syrup, to drizzle; Powdered sugar, to sprinkle; Fresh fruit, for topping; Plant-based whipped cream, for topping

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Prep Time: 5

Cook Time: 3

Total: 8

Servings: 4

Author : The Edgy Veg

Instructions

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Step 1

To a high-speed blender, soy milk, pumpkin puree, tofu, coconut sugar, nutritional yeast, Kala namak, vanilla, and pumpkin pie spice and blend until smooth and creamy. Transfer to a large but shallow bowl.

Step 2

Heat a large frying pan over med-high heat (non-stick preferred) and melt 1 tbsp butter.

Step 3

In batches, dip a slice of bread into the pumpkin/tofu mixture and coat both sides generously. Place it onto the pan and repeat to fill the pan.

Step 4

Cook both sides of the bread for 3 to 4 mins each, or until golden brown.

Step 5

Remove each slice from pan and serve with powdered sugar, maple syrup, fresh fruits, nuts or whipped cream.

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