Who says you can’t enjoy French toast if you’re following a plant-based
diet? A dash of chickpea flour and a splash of water makes your ‘eggy’ base, before adding some umami-rich flavour with a fat dollop of  Marmite.

Crisp up some mushrooms for the ideal stand-in for ‘bacon’ – trust us. Coat in a tickle of Marmite and serve with the kind of juicy, roast cherry tomatoes that make brunch pop.

Vegan Marmite French Toast with Crispy Mushroom ‘Bacon’

Cook time: 30 minutes

Difficulty: Easy to medium

Ingredients 

2 slices of bread

40g chickpea flour

2 tbsp Marmite

80ml water

100g cherry tomatoes

250g oyster and chestnut mushrooms

15g basil

30g mixed seeds

Method 

Step 1: Preheat oven to 220ºC/200ºC (fan). Roughly chop mushrooms then mix in a bowl with a drizzle of olive oil, 1 tbsp marmite and a pinch of black pepper. Spread over a foil-lined baking tray to ensure maximum crispness.

Step 2: Halve the cherry tomatoes and add to a foil lined baking tray with a drizzle of olive oil, pinch of salt and black pepper.

Step 3: Whisk water and chickpea flour in a wide shallow container. Combine, then whisk in a tbsp of Marmite. The consistency should be like single cream (add a splash of water if it needs thinning). This is your ‘egg’.

Step 4: Add bread slices to the chickpea ‘egg’. Soak for 1 min, flipping after 30 secs.

Step 5: Heat a large, wide-based frying pan (preferably non-stick) over a medium-high heat. Add a generous drizzle of olive oil.

Step 6: Fry the French toast for 3-4 minutes on each side until golden brown and crispy.

Step 7: Serve your Marmite French toasts topped with the marmite mushroom ‘bacon’ and roasted cherry tomatoes.

Step 8: Sprinkle the mixed seeds and tear the basil over top. Bon appétit!

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