Churro French Toast

This churro french toast is an easy way to get the taste of churros without making them by scratch. So if you want something greasy and sugary for breakfast, make this! If you have cinnamon sugar left over afterwards, you can pop it in a jar and then sprinkle it on buttered toast later. If you don't want to use as much oil, you can definitely use less, they just won't have quite the same deep fried flavour.

Churro French Toast

Inspired by this recipe
Serves 4

Ingredients

1 small loaf white bread
3 tbsp cinnamon
6 tbsp sugar
vegetable oil
350 ml soy milk
2 tbsp flour
1 tsp nutritional yeast (optional)
1 tbsp sugar
1/2 tsp vanilla extract

Method

1. Remove the crusts from the bread and cut into thick fingers. Mix the 3 tbsp cinnamon and 6 tbsp sugar together on a plate.

2. Heat 120 ml of oil in a pan over medium heat. Combine the soy milk, flour, nutritional yeast, sugar and vanilla extract in a large bowl.

3. Dip a few of the fingers in the soy milk mixture using tongs or chopsticks. Add them to the pan and fry until browned on all sides, then drain on paper towels and roll in cinnamon sugar. Repeat for the remaining fingers in batches. Enjoy with fruit, chocolate or caramel sauce, cream, or whatever else takes your fancy.

Pambazos

One day, when I was sloping around the internet looking for recipes, I stumbled across this delicious-looking one for Pambazos by Warren Elwin, and thought I have to make this vegan. Pambazos are salsa-coated fried sandwiches from Mexico. I filled this one with vegan sausage, capsicum and potato and topped it with coleslaw. Wrapping them in paper before you eat them is a good idea if you don't want to be covered in sticky salsa.

Pambazos

Inspired by this recipe.

Serves 4

Ingredients

500 ml red cabbage

1 tbsp white wine vinegar

1 tbsp sugar

1 tsp salt

1 onion

1 capsicum

2 cloves garlic

1 pack vegan sausages or chorizo

3 potatoes

1 tbsp smoked paprika

1/2 tsp cayenne powder

1 tsp salt

a pinch black pepper

4 big ciabatta-style rolls

lots of salsa

vegan margarine

Method

1. Thinly slice red cabbage. Toss with vinegar, sugar and salt. Set aside. Peel, dice and boil the potatoes.

2. Dice onion and capsicum and mince garlic. Heat 1 tbsp margarine in a pan over medium heat. Fry vegetables for 10 minutes, or until soft. Chop up the sausages, add and fry for 5 more minutes. Remove mixture from the pan.

3. Add 1 tbsp more margarine to the pan and fry potatoes until browned, about 10 minutes. Add the spices to the pan, along with the fried vegetables and sausages. Mix well and fry for a few more minutes. Remove from the pan.

4. Cut rolls in half, remove some of the dough from the inside, and coat completely in salsa. Add 1 tbsp margarine to the pan. Fry two at a time on both sides until browned. Add more margarine between batches as needed.

5. Put the filling on the rolls and top with coleslaw. Wrap in paper or foil and enjoy!