This Vegan Cinnamon S’mores French Toast Roll-Ups recipe is an exclusive from The Cajun Vegan Cookbook: A Modern Guide to Classic Cooking and Southern-Inspired Cuisine by Krimsey Lilleth. Click here to find out where you can order the book.
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Cinnamon S'mores French Toast Roll-Ups from The Cajun Vegan Cookbook by Krimsey Lilleth
Ingredients
- Wet Batter Dip
- ¾ cup unsweetened non-dairy milk - rice milk recommended
- ¼ cup plus 2 tablespoons vegan butter - melted
- 1½ tablespoons cornstarch 1 teaspoon vanilla extract ½ teaspoon salt
- Filling
- ¼ cup vegan butter - melted
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- 1 cup vegan mini marshmallows
- ¼ cup vegan mini chocolate chips*
- Coating
- 4 teaspoons cane sugar
- 2 teaspoons light brown sugar brown sugar
- ½ teaspoon ground cinnamon 10–12 large slices soft white bread**
For serving:
Instructions
- In a small, shallow bowl, whisk together all wet batter dip ingredients.
- In another small bowl, mix together all filling ingredients except mini marshmallows and mini chocolate chips.
- In a wide, shallow bowl or plate, mix both sugars and cinnamon together for your coating. Set aside.
- Cut the crusts off bread slices to make rectangles, but try to conserve as much bread canvas as possible. Divide filling evenly among bread slices and spread over the top of each slice.
- Heat an electric griddle to 400°F/200°C, or heat a nonstick skillet over medium-high heat.
- Line up some mini marshmallows along the long edge of each slice of bread—that will be the middle of your roll. Sprinkle ½ teaspoon of chocolate chips in a line next to the marshmallows, then roll up bread starting at the marshmallow side. If it’s difficult to roll, your bread slice might be a bit small. Just flip the orientation on the next one, lining up the marshmallows and rolling starting on the short edge of the bread. This will give you more runway for rolling up the French toast.
- Dip each roll in the wet batter and shake off excess liquid. Transfer roll to your ungreased hot pan or griddle with the seam side down. Cook for about 1 minute, then rotate and cook on the other 3 sides for about 1 minute each as well, or until dark brown edges show up.
- When all sides are done, remove French toast from the heat and roll in the cinnamon-sugar coating. Set aside and continue with the rest of your roll-ups.
- Serve warm with maple syrup.
Notes
PIN/SAVE/SHARE THIS RECIPE
Reprinted with permission from The Cajun Vegan Cookbook: A Modern Guide to Classic Cooking and Southern-Inspired Cuisine by Krimsey Lilleth, Blue Star Press Nov 23, 2021. Photo credit: Krimsey Lilleth
Click here to order your copy.
About the Author
Krimsey Lilleth was born in Baton Rouge, LA, and raised in the rich, celebratory culture of the deep south. She spent a good deal of her childhood in the great outdoors and swampy, magical forest teeming with all sorts of critters she came to love and respect. Krimsey’s mission is to inspire others to care for themselves, animals, and the environment through food. She is the founder of the late-and-great Los Angeles restaurant Krimsey’s Cajun Kitchen, the world’s first vegan cajun restaurant.
About the Book
Plant-based foodies rejoice: you can finally indulge in New Orleans’ iconic cuisine thanks to the 130+ recipes in this first-ever Cajun vegan cookbook.
Classic Cajun dishes like jambalaya, étouffée, gumbo, and hushpuppies have gone vegan in this delicious plant-based cookbook created by Krimsey Lilleth, founder of the late-and-great Los Angeles restaurant Krimsey’s Cajun Kitchen.
The Cajun Vegan Cookbook blends Louisiana’s beloved flavor profiles with plant-forward ingredients that are fresh and sustainable, yet still authentic and delicious.
130+ recipes inspired by the Big Easy (including 90+ gluten-free options):
• Breakfasts and Breads: Molasses & Roasted Pecan Pancakes, Backwoods Buttermilk Biscuits and Gray, and Strawberry Peach Heart Tarts
• Soups, Salads, and Poboys: Southern Belle Pepper Salad, Gulf Coast Oyster Mushroom Soup, and Swamp Queen Poboy
• Entrees: Heart of the Bayou Étouffée, Jambalaya Collard Wraps, and Chili-Rubbed Butternut Squash Steaks
• Sides: Fried Green Tomatoes, Kale & Tempeh’d Black-Eyed Peas, and Cajun Potato Wedges
• Dressings, Sauces, and Toppings: Tangy Tabasco Dressing, Cajun Nacho Sauce, and Smoky Maple “Bacon” Bits
• Desserts: French Quarter Beignets, Cinnamon King Cake, and Salted Pecan Pralines
• Drinks: Jalapeño Cauldron Lemonade, Café Au Lait, and Hurricane Party
Each of the recipes was created under the influence of powdered sugar, café au lait, Louisiana jazz, and a sprinkling of ’90s jams. May this cookbook inspire you to try new things, have fun with your food, and be reminded that life is one big party. Enjoy!
