By Christina Vani

It was August of 2014. A charming young woman that we all know and love, a certain Donor and Volunteer Resources Coordinator at the TVA, regaled me with my first sampling of the Vegg. “You need to try it.” I knew that if she was sharing this kind of love with such urgency, it was necessary that I obey.
This led—three months later (why did I wait so long?!)—to my first foray into making vegan French toast that was not chickpea-flour–based. Of course, if you’ve also been using the French-toast recipe from Vegan Brunch to satisfy your cravings for this delectable breakfast staple, you probably would never imagine considering other recipes. Things got serious when that recipe entered our repertoires several years ago.
But things change. Even while our vegan-recipe repertoires are exploding as veganism becomes more “mainstream,” there is always room for improvement—or, rather, for an alternative. We don’t always have chickpea flour in the house, so what does a vegan do when struck with a hankering for fluffy, maple-syrup–doused French toast? Look no further: the Vegg is here.
I grabbed the Vegg cookbook (also regaled to me), which you can find here, and flipped through the pages, prepared to create whatever caught my eye first. As a person with a wicked sweet tooth, I was drawn to the desserts… and breakfast items. Soon, the Vegg French toast and I would be united. (Note that the recipe we used was the one by Melissa Cacioppo, as the book has a few recipes for French toast—even more variety for your palate and preferences!)
I prepared the French toast for the first time with white bread from Cobs, which, I must say, was an excellent decision since their bread is wondrously fluffy. The recipe was fairly basic and quick to prepare. To the delight (and perhaps, also to our dismay) of myself and my lovely vegan partner, the final product disappeared just as fast. They were nothing short of Veggsquisite.
Whenever I prepare a new recipe, I keep my cookbook open nearby so that I can make notes of changes I make to the recipe or modifications to the preparation, intentional or otherwise. On this recipe page, as you can see I was so (ahem) Veggstatic that, well, I cursed a little… and capitalized a lot. Also, you’ll notice that we lamented the small yield of the recipe (“only five pieces of toast? No! We want MORE!”)… So, depending on your appetite, you may want to make a little extra batter.
This recipe took me right back to childhood, to my beloved father’s lovingly concocted brunches on Saturday mornings (or weekday evenings; we were flexible like that). And, like I said, my partner and I devoured these beauties so quickly that, well, we never got a chance to snap a photo—even though we made these darlings three weekends in a row. Nope: who’s got time to take photos when hunger demands MORE MAPLE SYRUP? Not I, and not my partner. Forgive us, but also use that as an excuse to make the French toast for yourself.
So, there you have it. I’m a Vegg convert. I love all my vegan recipe variations to pre-vegan meals that have become dear go-tos over the years, but the Vegg’s French toast changes everything. When you need a quick ticket to your childhood kitchen, grab a Vegg shaker and get crackin’!

NOTE: A Canadian importer called QEI will soon be importing and distributing in Canada in the next couple of months and you can now pre-order your Vegg here!

If you want to encourage your local health food store to carry it, retailers can contact Nina at nina.quammie@qei-imports.com to place their order!