Take French Toast to another level of yumminess when you make Bombay Toast! This creative vegan recipe comes all the way to you from Finland, from Tripti and Mark—a cooking duo creating plant-based dishes with Indian soul.
About Bombay Toast
Tripti and Mark explained that no one really knows how Bombay Toast got its name. Legend says that the recipe developed in a home kitchen, in southern India. The “Bombay” prefix came about because the recipe was named after a city that was trendy and cosmopolitan at the time. Bombay Toast is very similar to French toast, except for the addition of turmeric, black pepper and probably a tad more salt. The original recipe uses eggs, milk and sugar. Tripti and Mark put a plant-based spin on it. They say that the ground flax helps with binding and the coconut oil takes the taste to a whole new level!
- 8 to 10 slices of bread (of choice)
- 1 cup unsweetened plant milk
- 1 tbsp. ground flax seed (or 2 tbsp. cornstarch)
- 1/4 tsp turmeric powder
- 2 to 3 tsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- Pinch of black pepper (optional)
- Coconut oil to coat the frying pan
How to Make It
- In a shallow bowl, make your batter: whisk together the plant milk, ground flax seed, turmeric powder, maple syrup, vanilla extract, salt and black pepper.
- Heat some coconut oil in a frying pan.
- Dip a slice of bread on both sides into the batter. Fry on both sides until golden brown.
- Garnish with some coconut flakes, fruit of your choice and a bit more maple syrup if you desire.
To see more of Tripti and Mark’s creative plant-based recipes with Indian soul, view their Instagram page @plantbasedtripti.