Best Vegan French Toast Recipes

EASY VEGAN FRENCH TOAST

Steps:

• Whisk soy milk, flour, sugar, and cinnamon together in a bowl until well beaten. Pour into a pie pan or other wide, shallow dish.
• Heat oil in a skillet over medium-high heat.
• Dip each slice of bread into the soy milk mixture and place into the skillet. Cook until golden brown and crispy on both sides, 5 to 7 minutes.

VEGAN FRENCH TOAST WITH COCONUT MILK & BANANA

Steps:

• Place all ingredients (except bread!) into a blender and blend until smooth. Pour into a large, shallow bowl, and set aside.
• Slice bread into 8 thick slices. Heat a griddle or pan and brush with oil. Submerge bread slices into the batter, lift out with a pair of tongs, and place onto hot pan. Cook until golden brown, flip and cook on the reverse side. Serve immediately with your favourite toppings.

VEGAN BANANA FRENCH TOAST

Steps:

• Preheat oven to 250 degrees.
• In a blender or food processor, combine banana, tofu, maple syrup, almond milk, vanilla, cinnamon and salt. Blend until smooth. Transfer to a large shallow dish.
• Working in batches, soak bread in banana mixture 3 to 4 minutes per side. Melt 1 tablespoon coconut oil in a medium nonstick skillet over medium heat. Lift bread from banana mixture, allowing excess to drip off. Cook bread, flipping once, until a golden crust forms, 5 to 6 minutes per side. Keep warm in oven while cooking remaining batches. Repeat with remaining bread, adding more coconut oil for each batch. Serve topped with bananas and maple syrup.

VEGAN FRENCH TOAST

Steps:

• Gently heat the maple syrup and blueberries in a saucepan until the berries start to pop and release their juices, then set them to one side in the pan. Whisk the flour, almonds, cinnamon, milk and vanilla together in a shallow bowl.
• Heat a little oil in a frying pan. Dip a slice of bread into the milk mixture, shake off any excess and fry the bread on both sides until it browns and crisps at the edges. Keep the slices warm in a low oven as you cook the rest. Serve with the blueberries spooned over and dust with icing sugar.

VEGAN FRENCH TOAST

Steps:

• Whisk soy milk, flour, nutritional yeast, sugar, vanilla extract, and cinnamon together in a bowl; transfer to a rimmed plate or shallow dish. Dip both sides of each bread slice in soy milk mixture.
• Heat a lightly oiled skillet over medium-low heat. Cook each slice of bread until golden brown, 3 to 4 minutes per side.

VEGAN FRENCH TOAST WITH TOFU

Steps:

• Mix boiling water and ground flax seeds together in a bowl; let sit until thickened, about 10 minutes.
• Combine flax mixture, soy milk, tofu, and nutritional yeast in a blender; blend on high speed until flax has almost disappeared. Add cornstarch while blender is still running and blend until batter is smooth. Pour batter into a bowl and refrigerate until chilled, about 30 minutes.
• Pour some of the batter into a shallow bowl or plate. Dip bread, 1 slice at a time, into the batter until evenly coated.
• Heat oil in a skillet over medium-high heat. Cook each dipped bread slice in the hot oil for 5 minutes; flip and cook the other side until lightly browned, 1 to 2 minutes more.

WHOLE WHEAT FRENCH TOAST (VEGAN)

Steps:

• Put soy milk, & cornstarch in a blender & mix well.
• Add brown sugar, vanilla extract, cinnamon & salt, blending until smooth, then pour into a shallow bowl & set aside.
• Put the unbleached white flour in another shallow bowl & set aside.
• Put canola oil in a large frying pan & heat over medium heat.
• Soak each slice of bread in the soy milk mixture for about 30 seconds, then dip each slice in the white flour, being sure to coat both sides before place each slice in the heated pan.
• Cook for 3 to 4 minutes, or until the bottom is brown, then using a spatula, turn the each slice of bread over & cook the other side another 3 minutes.
• Serve quickly, drizzled with syrup.

PUMPKIN FRENCH TOAST (VEGAN)

Steps:

• Mix together all ingredients except for the bread. Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more.
• Preheat a large non-stick skillet over medium heat. Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch.
• If not serving immediately, cover and place in a 200°F oven for up to an hour. Serve with maple syrup and margarine, of course.

VEGAN FRENCH TOAST

Steps:

• Mix together the first 5 ingredients.
• Dip a piece of bread in the mixture and cook on a skillet until it's golden-brown.
• Repeat until you have as many as you want.

VEGAN FRENCH TOAST

Steps:

• Set a baking sheet on an oven rack and preheat to 200 degrees F.
• Blend the almond milk, soy yogurt, cornstarch, sugar, cinnamon and vanilla in a blender until combined. Transfer to a casserole dish or glass pie plate.
• Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the oil, swirling the skillet to coat the surface. Place 3 slices of bread in the milk-yogurt mixture, let soak for about 1 minute per side, then carefully lay the slices in the skillet. Cook, undisturbed, until browned and crisp, 2 to 4 minutes per side (adjust the heat as needed). Serve immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining oil, bread and milk-soy mixture. Serve with maple syrup.

VEGAN FRENCH TOAST RECIPE BY TASTY

Steps:

• Drain the chickpeas, reserving the aquafaba, or chickpea water, about 1 cup (240 ml). Reserve the chickpeas for another use.
• Make the whipped cream. Add ¼ cup (60 ml) of aquafaba to a blender cup. Using the hand mixer attachment, whip the aquafaba until it has nearly quadrupled in volume and soft peaks form.
• Scoop the chilled coconut cream solids into a large bowl, being sure not to include any of the coconut water at the bottom of the can. Reserve the coconut water for another use.
• Using the hand mixer attachment, whip the coconut cream until soft peaks form and it has nearly doubled in volume. Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla and beat to incorporate.
• Add the whipped aquafaba and mix on low speed to incorporate. Chill the whipped cream in the refrigerator while you make the French toast.
• Add the remaining ¾ cup (180 ML) aquafaba to a blender cup. Using the stick blender attachment, blend on high speed for 2-3 minutes, until it is about tripled in volume and frothy.
• In a medium bowl, whisk together the coconut milk, remaining 2 tablespoons of maple syrup, cinnamon, and remaining teaspoon of vanilla. Fold in the frothed aquafaba.
• Dip each piece of bread in the custard mixture quickly, until just coated with batter. For best results, use slightly stale bread.
• Heat ½ teaspoon of coconut oil over medium-heat into a medium skillet until shimmering. Working in batches, cook the soaked bread on one side for 2-3 minutes, until a golden brown crust has formed. Flip and cook on the other side for 2-3 minutes more, until golden brown. Transfer the French toast to a plate and keep warm in the oven at 200°F (93°C). Repeat with the remaining bread, adding more coconut oil as needed.
• Serve the French toast warm topped with a dollop of coconut whipped cream, a drizzle of maple syrup, raspberries, and blueberries.
• Enjoy!

TOFU VEGAN FRENCH TOAST

Steps:

• Mix all the ingredients except the bread in a blender until smooth.
• Pour the mixture into a shallow dish.
• Dip the bread, and cook on a non-stick pan, turning once when the edges begin to brown.
• Serve with fresh berries or maple syrup.

MEDITERRANEAN VEGAN FRENCH TOAST

Steps:

• Whisk soy milk, flour, sugar, nutritional yeast, and cinnamon together in a bowl. Dip both sides of each slice of bread in the mixture, adding more cinnamon as desired.
• Heat a nonstick griddle or frying pan over medium heat. Cook bread until toasted and golden brown, about 4 minutes per side.

VEGAN PUMPKIN FRENCH TOAST

Steps:

• Mix together all ingredients (except for the bread, obvioulsy). Spread out baguette slices on a rimmed baking pan in a single layer. Pour on pumpkin mixture and flip to coat. Let sit for 20 minutes, then flip over and soak for 10 minutes more. Preaheat a large non-stick skillet over medium heat (I use cast iron). Spray with cooking oil, or drizzle a little into the pan, and cook about half of the soaked breads at a time for 5 to 7 minutes on one side and about 3 minutes on the other. They should be golden to medium brown and flecked with darker spots. Keep warm on a plate covered with tin foil while you cook the second batch. If not serving immediately, cover and place in a 200 degree oven for up to an hour. Serve with maple syrup and earth balance, of course.

VEGAN EGGNOG FRENCH TOAST

Steps:

• *Cut bread in half diagonally while skillet heats. *Whisk non-dairy milk with nutmeg or mace and cloves in a shallow bowl. *Whisk in flour, cinnamon, maple syrup, salt, and pumpkin pie spice. *Spray skillet with cooking spray. *Dip a few slices into the mixture and transfer to the skillet. *Cook for 3 minutes, flip over, and cook for 3 more minutes. *Re-spray and repeat with remaining slices. *Garnish with a light dash of nutmeg, confectioners' sugar, and sliced bananas.

VEGAN FRENCH TOAST

Steps:

• Preheat oven to 400 F
• Zest the orange, set zest aside.
• Make the "batter": In a blender, place the block of silken tofu, ¼ cup maple syrup, 3 tablespoons oil, 1 cup nut milk, ¼ cup of orange juice, 2 teaspoons vanilla, ½ teaspoon salt, 1 tsp cinnamon and ½ teaspoon nutmeg in the blender. ( see notes) Blend until smooth and creamy and tofu is fully incorporated.
• Cut the bread into chunks, place in a large bowl and top with ½ of the orange zest. pour int he wet mixture, scraping down the sides of the blender, Toss well so all is nice coated. Toss in the strawberries and almonds. Place in a greased 9 x 13 inch baking dish. Sprinkle a little orange zest over top. For added yumminess, grate fresh nutmeg over top.
• Turn the top visible strawberries, so they are skin-side-up for pretty presentation. Cover with foil. If your dish is overly full, cover with parchment and then foil ( to prevent sticking). Bake 30 minutes.
• French toast should looked slightly puffed. (If making with eggs and french toasted is not puffed yet, keep covered, baking another 15 minutes or until puffed.) Continue baking uncovered for 15 minutes, or until nicely golden.
• Serve with maple syrup ( I like to drizzle a little more over the top) and powdered sugar.