Italian Vegan Brunch Delight: Mushroom Stuffed French Toast with Fresh Fruit Salad

Allergens

Dairy-free, Egg-free

Ingredients

• 1 loaf eggless French bread, sliced into 12 pieces
• 2 cups non
• dairy milk
• 1/2 cup vegan cream cheese, softened
• 2 cups sliced cremini mushrooms
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp ground black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp ground nutmeg
• 1 cup almond flour
• 3 tbsp maple syrup

Instructions

1. Step 1: Preheat a skillet over medium heat, add olive oil and sauté onions and garlic until softened. Add mushrooms, salt, pepper, basil, oregano, and nutmeg. Cook until the liquid has evaporated and mushrooms are tender. Set aside to cool. Step 2: In a shallow dish, combine non dairy milk and maple syrup. In another shallow dish, spread vegan cream cheese evenly. Step 3: Dip each bread slice into the milk mixture, then coat with vegan cream cheese. Place on a baking sheet lined with parchment paper. Step 4: Top each coated bread slice with cooled mushroom mixture and a sprinkle of fresh parsley. Step 5: Bake at 375°F (190°C) for 20 25 minutes, or until golden brown and crispy. Step 6: Prepare the fresh fruit salad by combining your favorite seasonal fruits in a large bowl. Toss with a splash of lemon juice and a touch of agave nectar or maple syrup for sweetness.

Chef’s Insight

To add extra flavor, drizzle maple syrup over the top of the stuffed French toast before serving

Notes

Feel free to use your favorite non-dairy cheese and plant-based milk for added personalization