Try this vegan version of a great breakfast standard.
| Servings |
2 halves
|
| Calories | Cholesterol | Sat Fat | Carbs |
 |
 |
 |
 |
| 148 | 0mg | 1g | 25g |
Recipe Footprint (for Recipe's Default # of Servings)
 |
.34 | Water saved (gallons) [animal consumption only] |
 |
1.4 | Manure (pounds) not deposited into the environment |
 |
1.5 | Grains / feed (pounds) not consumed by animals |
 |
3.4 | Methane (gallons) not created by animals |
 |
41.1 | CO2 (pounds) not released into the atmosphere |
| Recipe Chef | Pamela Kurp |
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
Ingredients
- 6 slices wheat bread
- 1 C soy milk
- 2 Tbsp flour (unbleached all purpose)
- 1 Tbsp nutritional yeast
- 1 tsp granulated sugar
- 1 tsp vanilla
- 1/4 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
Ingredients
|
Recipe Footprint (for Recipe's Default # of Servings)
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Instructions
- Combine all of the ingredients except for the bread in a large shallow bowl or pie plate.
- Dip the bread slices into the soy milk mixture; cook in a large lightly oiled pan until browned, flip and cook the other side until browned.
Recipe Notes
Serve with syrup, berries or other topping.
Cover and store for up to three days in the refrigerator.
© Mainly Vegan LLC