Lunch

French Toast with Maple-Glazed Spicy Sausages

Serves 4
Preparation time 20 minutes
Cooking time 30 minutes
Vegan

Ingredients

Mushrooms and Sausages
1 pack Fry’s Spicy Sausages, thawed
2 Tbsp (30 ml) olive oil + extra
200 g shiitake mushrooms
salt and pepper
3 Tbsp (45 ml) maple syrup + extra to serve

French Toast
2 (300 g) medium bananas
1½ C (375 ml) almond milk
pinch of salt
8 slices of bread

2 avocados, diced
3 Tbsp (45 ml) pine nuts, toasted
handful basil leaves, to serve

Method

Mushrooms and Sausages
Heat the oil in a non-stick frying pan over medium heat. Add the mushrooms and fry for 6-8 minutes until tender. Season with salt and pepper.

Add a splash of oil to a separate hot frying pan over medium heat and fry the sausages for 6-8 minutes until browned. Add the maple syrup and cook for a further minute or two. Set aside until needed.

French Toast
Place the bananas, almond milk and salt into a food processor and blend until smooth; pour the mixture into a large mixing bowl. Heat a pan over medium heat until hot and add a splash of oil. Dip each slice of bread in the banana mixture and then fry for 3-4 minutes on each side until golden.

Serve the French toast topped with sausages, mushrooms and avocado. Scatter some pine nuts and basil on top.

TIP: Instead of pine nuts you can also use toasted flaked almonds, cashews, pecan nuts or pistachios.

TIP: Non-stick pans work the best for the French toast. Use medium to high heat, as you need the banana to caramelise, cook and firm up while frying. If the heat is too low it will result in soggy and pale French toast.

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