Vegan French Toast

8-ingredient vegan French toast! This recipe makes a delicious breakfast or brunch that everyone loves in less than 30 minutes.

I can’t believe we haven’t shared a vegan French toast recipe yet! We posted the Spanish version of this recipe, called torrijas, which it’s pretty similar, but it’s not the same.

French toast is lighter because it can be made using less oil (or even oil-free) and torrijas is much softer than French toast, so you also need less batter to make French toast. Besides, torrijas is eaten as a dessert, especially during Lent and Holy Week, we never have them for breakfast.

Both recipes are great and I can’t tell you which one I prefer. My grandmother made torrijas to use stale bread, so it reminds me of my childhood, but as I told you before, French toast is healthier and also tastes amazing, so it’s a hard choice!

We replaced eggs with chickpea flour in our torrijas recipe, but we’ve used flaxseeds this time and I think they’re work best for sweet recipes.

LOOKING FOR MORE BREAKFAST RECIPES?

• Vegan gluten-free pancakes
• Vegan crepes
• Oil-free granola
• Vegan gluten-free waffles
• Apple pie baked oatmeal

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan French Toast

★★★★★ 5 from 1 reviews

• Author: Simple Vegan Blog
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 6-8 1x
• Category: Dessert
• Cuisine: Vegan, French

8-ingredient vegan French toast! This recipe makes a delicious breakfast or brunch that everyone loves in less than 30 minutes.

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Ingredients

• 1 and 1/2 cups plant milk of your choice (375 ml), we used oat milk
• 2 tbsp flaxseeds
• 2 tbsp maple or agave syrup
• 1/2 tsp vanilla extract (optional)
• 1/4 tsp ground cinnamon
• 1/8 tsp sea salt
• 6–8 slices (1-inch-thick or 2.5 cm) bread, preferably day old (see notes)
• Coconut oil (optional)

Instructions

1. Add all the ingredients to a blender (except the bread and the coconut oil) and blend until smooth. Pour the mixture into a baking dish or a shallow bowl and let stand for 5 minutes at room temperature.
2. Place each slice of bread into the mixture, allowing the bread to soak in some of it on both sides.
3. Heat some coconut oil in a griddle or a hot skillet, and place the bread slices onto the griddle/hot skillet until browned on one side, then flip and brown the other side (about 5 minutes for each side).
4. Serve with your favorite toppings. We added some maple syrup, berries, chia seed jam and soy yogurt.
5. Keep leftovers in a sealed container in the fridge for 3 to 4 days.

Notes

• Depending on the bread you’re using, you’ll have to soak the bread longer, so you’ll need more or less slices.
• Dense bread works best for this recipe, but any bread will do.
• Feel free to use any sweetener or oil you want.

Nutrition

• Serving Size: 1 slice with no toppings
• Calories: 176
• Sugar: 5.7 g
• Sodium: 316 mg
• Fat: 4.1 g
• Saturated Fat: 1.7 g
• Carbohydrates: 31.6 g
• Fiber: 2.2 g
• Protein: 3.8 g