New Recipe: The Simplest Vegan French Toast Recipe

Celine Steen and Joni Marie Newman are two of my favorite vegan recipe creators. They always come up with a fun mix of creative ideas and remarkably easy basics. So I wasn’t surprised at all to see the absolute simplest vegan French toast recipe in one of their books. It’s seriously so basic, you won’t know why you haven’t tried it before! No eggs? No problem. No fancy ingredients needed? None here. Just a delicious easy breakfast or brunch treat.

This is the Cheapest, Easiest, an Simplest Vegan French Toast

Today, we’re giving this recipe a big update! We originally shared it in early 2011, just after The Complete Guide to Vegan Food Substitutions was released. Joni and Celine have since published a second cookbook on the same topic,

Like most of the recipes in those two books, this vegan French toast is basic and budget-friendly. It’s a no frills formula that you most likely have the ingredients for right now. But don’t be afraid to play around with it, if you wish. Add more spices. Toss in some vanilla. Mash in a little banana. Whisk in 1/4 teaspoon or so of baking powder (for a little lift). Sauté it in a little buttery spread. The sky is the limit!

Special Diet Notes: The Simplest Vegan French Toast

By ingredients, this recipe is dairy-free / non-dairy, egg-free, nut-free, peanut-free, soy-free, vegan, and vegetarian.

The Simplest Vegan French Toast

 

Author: Celine Steen and Joni Marie Newman

Recipe type: Breakfast

Cuisine: American

• ¾ cup all-purpose flour
• 1 tablespoon evaporated cane juice (can sub another granulated sugar)
• ¼ teaspoon ground cinnamon
• Pinch salt
• 1 cup dairy-free milk beverage
• 6 to 8 slices thick, stale bread (see Bread Note below)
• Dairy-free buttery spread and maple syrup, for serving

1. In a shallow bowl or dish, whisk together the flour, evaporated cane juice, cinnamon, and salt. Whisk in the milk beverage until smooth.
2. Preheat a nonstick pan or skillet over high heat.
3. Dip each slice of bread into the mixture to coat with a thin layer.
4. Place the bread into the pan and “toast” for about 2 minutes, or until golden and crispy. Flip and repeat. Repeat with remaining slices.
5. Serve hot, smothered in dairy-free buttery spread and dark maple syrup.

Bread Note: Stale bread is strongly recommended in this recipe as fresh bread makes the toast soggy. If you don’t have stale bread, fake it by putting slices of fresh bread on a baking sheet and placing it in the oven at the lowest setting for about an hour.

Reprinted with permissions from The Complete Guide to Vegan Food Substitutions by Celine Steen and Joni Marie Newman.

Serving size: 2 slices (if making 8 slices) Calories: 283 Fat: 15.1g Saturated fat: 12.9g Carbohydrates: 33.4g Sugar: 5.8g Sodium: 171mg Fiber: 2.5g Protein: 5.2g

3.5.3229

More Vegan Recipes from Celine Steen & Joni Marie Newman

Kimchi Fried Rice

Balsamic Berry Panna Cotta

Apple Pie in a Pecan Crust