This vegan French toast hits all the crave-able points: It's sweet, salty, soft and chewy, with hits of crunch. Plus, your non-vegan friends or family will never know. The secret? We use aquafaba which keeps it tasting eggy and delicious. On its own, the grape jam might be overly sweet, but it’s nicely balanced by the French toast batter and the salty peanut butter sauce and “bacon.” Be sure to use a hearty bread (shelf-stable sandwich bread doesn’t really work) and give it just a quick dredge in the almond milk mixture or it’ll get soggy.
How to Make It
Preheat oven to 450°F. Spread grapes evenly on a rimmed baking sheet lined with parchment paper. Bake in preheated oven until grapes burst, about 15 minutes. Reduce oven temperature to 350°F. Transfer grapes to a small saucepan; stir in flax seed meal. Cook, smashing grapes with a fork occasionally, until slightly thickened, about 5 minutes. Remove from heat, and stir in lemon juice. Transfer grape mixture to a mini food processor. Process until smooth, about 10 seconds. Set grape jam aside.
Place chopped tempeh strips on a baking sheet; bake at 350°F until warmed through, about 10 minutes. While tempeh bakes, whisk together peanut butter powder, salt, and 6 tablespoons of the almond milk until smooth; set peanut butter sauce aside.
Whisk aquafaba in a medium bowl until soft peaks form, about 2 minutes. Gently whisk in nutritional yeast, agave nectar, vanilla extract, cinnamon, and remaining 1 cup almond milk. Dip bread slices into aquafaba mixture to coat, and transfer to a shallow baking dish.
Heat 1 tablespoon of the butter in a large nonstick skillet over medium-high. Place 2 coated bread slices in skillet, and cook, undisturbed, until golden, 2 to 3 minutes per side. Repeat procedure with remaining butter and bread slices. Divide French toast among 4 plates. Spread grape jam over each toast, and top with sliced bananas. Chop tempeh strips. Drizzle each toast with peanut butter sauce; sprinkle with chopped tempeh strips. Serve immediately.