French toast is one of those recipes that is quick to whip up, but tastes like you slaved over it, making it a special dish. This vegan alternative to the beloved toast that would be doused in eggs, heavy cream and many times, butter, is still rich in flavour and you won’t miss the original recipe.
In this recipe I include nutritional yeast, ground flax seed and arrowroot powder to thicken the batter for the toast. Whenever I can I add my “nooch” and flax seed because they are so nutritious and great pantry ingredients for plant-based cooking.
I honestly believe the thicker the bread and the older the bread the better the French toast. It is a great way to reduce food waste, by using up any hard or day old bread you have lying around. If you use a thinner toast, it can make it softer and not have that crunch factor. My go to: sourdough ciabatta style bread.
Skillet or Oven?
I start off my French toast on my cast iron skillet, then pop it in the oven right after to get the nice crispy edges on the outside.
Vegan French Toast
- 4-5 slices of thick day Old bread
- 1 cup of plant-based milk
- 1 tbsp ground flax seed
- 1 tbsp arrowroot powder or cornstarch
- 1 tbsp nutritional yeast
- 1 tsp cinnamon
- 1/2 tsp ground nutmeg
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Combine flaxseed, arrowroot powder, nutritional yeast and spices (nutmeg + cinnamon) into a bowl that is wide enough to lay one slice of bread.
- Add milk, vanilla + maple syrup and whisk vigorously until the ingredients have combined well.
- Heat a skillet pan on medium high and add a tbsp of coconut or vegan butter, coat the pan.
- Dip the toast into the mixture, coating both sides and place on the hot skillet. Let it sautee for 1-2 minutes on each side.
- Place on a baking sheet and let it bake for about 7-10 minutes on 350. This will crisp up the bread even more (keep an eye out to avoid burning).
- Serve with fresh cut fruit, maple syrup, some hemp seeds or coconut whipped cream!