Last night I decided I wanted to make french toast for breakfast. There's a few homemade recipes I want to try, but I have a bottle of Just Egg that's getting ready to expire so I figured, why not use it to make french toast? I also had a handful of frozen berries in the freezer, perfect for a compote. So I laid in bed planning out my recipe, getting too hungry and excited to sleep. Finally I slept, I woke, and the time had finally come (I get way too excited about food).
If you aren't familiar with Just Egg, here's a quick overview. JUST (Eat Just, Inc.) is a company that is using the power of technology combined with the power of plants to create sustainable and ethical food products. Direct from their website, JUST Egg "uses 98% less water, has a 93% smaller carbon footprint, and uses 86% less land than conventional animal sources" (learn more).
So what's it made out of? The star of JUST Egg is mung beans. Mung beans are small green beans in the legume family. These little green guys are a good source of protein, essential amino acids, fiber, magnesium and other important nutrients. They're also naturally rich in B9, or folate, which is important for blood cell production in bone marrow, and helps convert carbs into energy.
In my opinion, JUST Egg is so close to scrambled eggs, I do not miss them one bit. I always found eggs pretty gross so having a healthier, cholesterol-free alternative is great. Ok, now let's get to it.
bowl for mixin' & dippin'
2 slices whole wheat bread (or enough to use up the liquid)
1/2 cup JUST egg
1/4 cup oat milk
vegan butter, such as Earth Balance
handful of fruit (frozen works)
Heat up a large pan over medium heat.
In your bowl, add 1/2 cup of JUST egg and 1/4 cup of oat milk.
Sprinkle in some cinnamon and nutmeg to taste.
Add just a dash of vanilla and almond extracts. Stir it all up.
When your pan is hot, add a little bit of vegan butter to coat.
Take a piece of bread and place in the mixture. Move it around to really soak up the goodness, then flip and coat the other side.
Place the bread on the heated, buttered pan, and repeat for the 2nd piece.Let the bread toast to a nice light brown color, then flip and toast the other side. This generally takes a few minutes.
While your toast is toasting, you can start the fruit compote. In a small saucepan over low heat, add a handful of fruit (I used frozen).
Drizzle a bit of date nectar and let the fruit simmer, stirring occasionally, until it breaks down into a sauce-like consistency and the fruit is a little mushy.
When your toast is complete, slap it on a plate, cut, and top with a drizzle of syrup if desired, a sprinkle of powdered sugar, and your fruit compote. Add a dollop of coconut whip for good measure, and dig in!
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