Vegan French Toast and Vegan Omelet

I love breakfast food! The combination of sweet and savory is heaven. Smokey soy sausage and sweet maple syrup, drool. The recipe for the omelet is the same one from the breakfast sandwich from an earlier post, I just made this one slightly bigger and filled it with saute'd veggies and soy sausage. You can fill it with whatever you want (spinach, onions, tomatoes, olives, mushrooms, vegan cheese (have you tried daiya?), or just leave plain and enjoy as is.) The potatoes are just southern hash browns, potatoes cut into tiny cubes and quick fried in olive oil. The recipe that follows is for the french toast.

5-6 Slices of day old bread (I used sourdough but you can use whatever you have on hand)
3/4 cup Flour
1 cup to 1 1/4 cup cold soy milk (I used soy cream because I love decadence, use what you have on hand)
1/4 cup Nutritional Yeast
1 TBS Maple Syrup
dash salt

Preheat non stick skillet (cast iron is amazing!) over a medium heat. Whisk all ingredients, minus bread, in a shallow bowl (wide enough that your bread will fit in laying flat). Dredge both sides of bread slices in mix. Cook on each side for about 2 mins, till brown but not burnt, repeat on other side. Repeat process till all bread is gone. Smother in maple syrup and enjoy.

Praise Seitan!

Having a good basic seitan recipe is key. I used to be really intimidated by the idea of making wheat meat but it's actually really simple. The hardest part is waiting for it to simmer and cool before you can fry it up for wings or stir fry it with some veggies.

For the seitan:
2 cups Vital Wheat Gluten
1/2 cup Nutritional Yeast
4 TBS all purpose flour
1 1/2 cup cold Veggie Stock
1 TBS olive oil
1 TBS garlic
splash of lemon juice

For the broth:
12 cups cold Veggie Stock ( bouillon is the cheapest route here)

Mix all dry ingredients in a bowl. Mix all wet ingredients in another bowl. Mix the wet into the dry with a spatula. Once mixed, knead the dough till spongy and elastic. Allow dough to rest a few minutes. While it's relaxing prepare the broth in a large pot. Keep everything as cold as possible it'll help the seitan to set up.
Cut the dough into the shapes you desire, nothing too large tho'. Drop all your pieces into the cold broth and cover. Bring to a boil then reduce to a simmer. Let simmer for 1 hour. After this I just stick the whole thing, pot and all, into the fridge to cool overnight. It's important to let it cool all the way through. Once cool you can cut it up and do with it what you like. Batter it and deep fry for wings or eat cold in a salad.