SAVORY RYE & VEGG FRENCH TOAST
WITH WHITE GRAVY
When Rocky from Vegg, the vegan egg, contacted me and offered to let me try his product, I was thrilled. I'd read plenty on the Vegg (it was very twitter trendy a few months ago), but had never tried it and never seen anyone make a recipe with it. I don't generally miss eggs, but I miss the taste sometimes, and I absolutely miss how easy it used to be to crack an egg into any baked good batter and know exactly what you were going to get. Vegan & gluten-free cooking can be very trial and error without eggs-they're a great binder!
Anyway, Rocky and I grew up in the same beautiful state of Maine, so I knew that when I created a recipe with his innovative product, it had to be something that would make him proud.
I sliced the bread, dipped it in the thick, eggy batter and placed it on a frying pan. As it fried in vegan butter, I made the white potato gravy.
Caraway, garlic, butter: these are flavors I associate with my Irish heritage!
The Vegg is free of cholesterol, gluten, soy, & fat.
One package contains 30-40 'egg' servings, and you can use as much or as little as you'd like and can close up the bag without worrying about it spoiling in the cabinet. If you do pre-make all the egg batter, it lasts 2-3 weeks in the fridge and longer in the freeezer. You can buy egg molds if you want to freeze your Vegg yolk liquid into a yolk-shape, but the flavor was enough for me!
Plus with every package of Vegg you buy, 10% of net sales will be donated to Compassion Over Killing, where they work to end animal abuse and cruelty and promote a vegetarian lifestyle.
4-8 slices rye bread
Vegg mixture (1.5 cups water + 1.5 cups cashew milk + 4 tsp vegg powder= BLEND!)
1 large clove of garlic
1/2 tsp each salt & pepper
1/8 tsp paprika
Cut rye bread slices in half. Set aside.
Blend Vegg mixture together (1.5 cups water + 1.5 cups cashew milk + 4 tsp vegg powder) in blender for about 30 seconds with the garlic, salt, pepper, and paprika. Pour into a large bowl and set aside.
Preheat a nonstick pan on the stove. Add about a tablespoon of vegan butter to the pan and let it melt. Dip slices of bread into the Vegg mixture, about 10 seconds on each side.
Fry them in the vegan butter until golden and crispy, about 3-5 minutes on each side.
3.5 cups cashew milk
3 tablespoons potato starch
2 tablespoons vegan butter
1 teaspoon each salt and pepper
1/2 teaspoon garlic salt
Whisk together all ingredients in a saucepan over medium heat until gravy thickens. If gravy is too thick add more milk; too thin, add more starch or a little flour.
Serve your savory french toast topped with white gravy, fresh parsley, and some coconut bacon for a little extra smoky & salty flavor.
And on that note: have a fantastic, healthy, and safe St. Patrick's Day!