There are a few “faux egg” products on the market a plant-baser can use as egg substitutes for general cooking and baking – I was reading the ingredients of one of these products recently, and decided it was both easy AND a batter veganomical choice to just …. you guessed it, MAKE IT MYSELF. So I did. And BAM. So good. 

I decided to experiment with my new found “Vegg” mixture, and conquer the ever-popular, FRENCH TOAST. It turned out pretty darn delicious I tell ya –



So here’s how I did it:

 Ingredients :


1 teaspoon ground cinnamon 

1/4 teaspoon ground nutmeg 

2 tablespoons raw sugar

4 tablespoons veganomical butter or coconut oil

1 cup chickpea flour maple

1 tablespoon nutritional yeast

1.5 cups non-dairy milk

1/2 teaspoon black salt

1/2 teaspoon vanilla extract 

8 slices of bread (slightly stale works best!)

toppings of choice: maple syrup, veganomical butter, powdered sugar, cinnamon, etc. ft


Directions : 

In a small bowl, combine, cinnamon, nutmeg, and sugar and set aside briefly.  

In a 10-inch or 12-inch skillet, melt butter over medium heat. Whisk together cinnamon mixture, flour, milk, and vanilla and pour into a shallow container such as a pie plate. Use a hand blender to ensure the mixture is super smooth with no clumps. Dip bread in “Vegg” mixture. Fry slices until golden brown, then flip to cook the other side.

Serve with toppings of choice.

Serves 4