Vegan French Toast with Wild Blueberry Compote

4 Slices of Sourdough

The Vegg French Toast Mix

1/2 to 1 cup Wild Blueberries
Water and dash of syrup
Heat blueberries in saucepan, add small amounts of water until you get them to melt a little. Serve warm.


Miyoko’s Vegan Butter melted in pan


Runamok Bourbon Maple Syrup

Just eye amounts of what you like, heat on low and serve over compote.

Make the French Dip Mix. Heat your iron or pancake skillet with lightly oiled bottom. Dip the bread on both sides and add to hot skillet, brown on both sides, flipping to check for doneness. Plate and add Blueberries and hot maple syrup. So easy. This Mix¬† and Miyoko’s vegan butter is a must for your vegan kitchen and pantry! If you find this maple syrup it’s heaven, and organic of course!

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