Satay french toast with avocado

Satay french toast with avocado
  • Serves icon Serves 2
  • Time icon Hands-on time 20 min

Our vegan savoury French toast, made with deep roast peanut butter and topped with avocado, is the breakfast or brunch of your dreams.

Or, how about this colourful and flavour-packed vegan fry-up to kick-start your weekend? Either would be perfect for a vegan Valentine’s Day brunch, or a Mother’s Day breakfast in bed.

Nutrition: per serving

Calories
596kcals
Fat
33.3g (10.3g saturated)
Protein
16.7g
Carbohydrates
52.1g (3.4g sugars)
Fibre
10.2g
Salt
1g
Calories
596kcals
Fat
33.3g (10.3g saturated)
Protein
16.7g
Carbohydrates
52.1g (3.4g sugars)
Fibre
10.2g
Salt
1g

Ingredients

  • 2 tbsp milled flaxseeds
  • 200ml light coconut milk
  • 3 tbsp crunchy peanut butter (we used Manilife Deep Roast from hollandandbarrett.com)
  • 1-2 garlic cloves, crushed
  • 2cm piece fresh ginger, grated
  • 4 slices sourdough bread
  • Vegetable oil to grease
  • 1 ripe avocado, sliced
  • Thinly pared zest and juice 1 lime
  • Handful salad herbs (we used Growing Underground Asian micro herbs from M&S and Ocado)
  • ½ red chilli, sliced (optional)

Method

  1. In a blender or smoothie-maker, whizz the flaxseeds, coconut milk, peanut butter, garlic, ginger and a pinch of salt and pepper with 60ml cold water until smooth.
  2. Heat the grill to medium-high. Lightly toast the bread on both sides. Pour the peanut satay mixture into a shallow bowl, then dip the toasted bread slices in the mixture, pressing down to coat well on both sides, as if you were making eggy bread.
  3. Put the coated slices on a baking sheet lined with lightly greased foil, then grill for 2-3 minutes on each side, keeping a close eye on them in case they start to burn.
  4. Top the toast with avocado and a squeeze of lime juice, then sprinkle over the zest, salad herbs and, if you like, chilli. Season to serve.

delicious. tips

  1. For extra richness, add a sprinkle of demerara sugar before grilling, then serve with a drizzle of tamari or soy sauce, thinly sliced cucumber, chopped peanuts and coriander.

Recipe By

Katy McClelland

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Easy student recipes

Vegan fry-up

You don’t need meat to make a knockout brunch dish. We’ve made this vegan breakfast...

Save recipe icon Save recipe icon Save recipe

Brunch recipes

Vegan ‘scrambled eggs’ with mushrooms and greens

Instead of tofu, our vegan ‘scrambled eggs’ recipe uses a mix of lentils, cashew butter,...

Save recipe icon Save recipe icon Save recipe

Vegetarian brunch recipes

Cheesy French toasts with mushrooms

French toast doesn’t have to be sweet. Have a go at this incredibly cheesy recipe,...

Save recipe icon Save recipe icon Save recipe

All-Bran fruit and nut breakfast bowl

All-Bran packs in a healthy dose of fibre to this breakfast recipe while the extra...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine