Monday, November 24, 2014

Vegan Pumpkin Cream Cheese Stuffed French Toast


Since Thanksgiving is just a few days away for some folks, this would be the perfect Thanksgiving breakfast. Or birthday breakfast for say someone who's having a birthday the same day as American Thanksgiving *wink wink, nudge nudge*, Caitlin.



We've never made vegan french toast before. I think we thought it was a daunting endeavour and possibly disastrous. But this recipe changed my mind! It was FANTASTIC! It tastes amazing. Better than the french toast I remember! If you want an even faster version, just skip the pumpkin cream cheese stuffing and you'll have perfect original-style french toast.


Like those pumpkins in the background? Caitlin picked those up for me! The pumpkin cream cheese gives a nice tangy contrast to the sweetness in the rest of the dish. Definitely try this french toast. You'll be happy you did.


Pumpkin Cream Cheese Stuffed French Toast
Adapted from Vegan Yack Attack

Ingredients
Loaf of bread, cut into thick slices
Batter
2/3 cup ripe banana, mashed
1/3 cup original, unsweetened almond milk
2 tbsp chickpea flour
2 tsp nooch aka nutritional yeast
½ tsp ground cinnamon

Stuffing
¾ cup pumpkin puree
3 tbsp brown sugar
2 tsp pumpkin spice
1 tsp vanilla extract
pinch o’ salt
¼ cup vegan cream cheese, like Tofutti
splash of non-dairy milk

Directions
Place all the ingredients for the batter in a food processor and blend until smooth. Pour the batter in a shallow dish and set aside to thicken.

Rinse out your food processor, or not. Place all the stuffing ingredients in the food processor and blend until everything is incorporated. The cream cheese might make things a little difficult to blend so make sure to add a splash of non-dairy milk if need be, just not too much that the mixture becomes thin because you’ll be stuffing the toast with it.

Cut a slit along the edge of the slice of bread. It’s a little tricky but stick with it. If it isn’t perfect no problem. I basically ended up smearing the stuffing half on the inside and half on the outside of the toast. So fill each piece of bread with a tbsp of the pumpkin cream cheese.

Heat a non-stick pan or griddle on medium-low and coat with vegan margarine or cooking oil. Coat each side of each slice of bread in the batter. Cook until golden on each side. 

Repeat the process until you’re all done. Serve however you usually like to serve French toast!



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