French toast with portobello mushrooms, roasted garlic and thyme

The classic French toast recipe—cooked in butter and cream, drenched in maple syrup and sprinkled with cinnamon—is adapted here into savoury bliss on a plate.

This vegan version calls for thick slices of bread dipped in a chickpea flour batter, fried in coconut oil, spiced with turmeric, thyme and roasted garlic, and topped with sautéed portobello mushrooms.

French toast with mushrooms and roasted garlic

Chickpea flour and ground chia seeds form a thick, “eggy” batter while nutritional yeast provides a “cheesy” touch.

Prep time: 10 minutes
Cook time: 30 to 35 minutes
Total time: 40 to 45 minutes

2 slices of whole wheat bread
1 to 2 cups of portobello or cremini mushrooms, sliced
1 to 2 tbsp of coconut oil
2 to 3 cloves of garlic (use less if you prefer a less garlicky flavour)
nutritional yeast
salt to taste

For the batter:
1/2 cup almond milk
1/2 cup chickpea flour
1/2 tbsp ground chia seeds
1 tbsp turmeric

  1. In an oven preheated to 250 degrees Fahrenheit, roast the garlic in 1/2 tbsp of coconut oil for 20 minutes.
  2. In a shallow bowl, combine the almond milk, chickpea flour, chia seeds and turmeric. Let it stand for 15 minutes (or longer, for a thicker batter). Dip the bread in the mixture.
  3. In a medium to large pan, heat the coconut oil and sauté the mushrooms.
  4. While the mushrooms are cooking, add the bread to the pan, sprinkle with nutritional yeast and cook for 5 to 7 minutes on each side or until toasted.
  5. Serve with the roasted garlic, thyme and salt.

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