Total Time
Prep 10 mins
Cook 30 mins

Vegan french toast. I haven't tried this, I'm just posting it for safe-keeping.

Ingredients Nutrition

  • 1 loaf whole wheat bread
  • 12 cup soy coffee creamer or 12 cup rice milk
  • 12 cup soymilk
  • 2 tablespoons cornstarch
  • 14 cup chickpea flour
  • 3 tablespoons vegetable oil


  1. Pour the soy creamer and soy milk into a wide, shallow bowl. Mix the cornstarch and stir until dissolved. Add the chickpea flour and mix until mostly absorbed; some lumps are okay.
  2. Heat a nonstick skillet over med-high heat. Add enough oil to creat a thin layer on the bottom (a tbsp or two).
  3. Soak the bread slices (as many as will fit in your pan) in the mixture and transfer to the skillet.
  4. Cook each side for about 2 min; if they are not brown enough when you flip them, heat for 1 to 2 more minutes on each side. They should be golden brown with flecks of dark brown.
  5. Serve immediately.


Most Helpful

This is originally from Isa Chandara's Vegan With a Vengance-- a wonderful cookbook whether you're vegan or not. I just made this for dinner, and it is a dead ringer for real french toast. My husband and I are pretty fussy about "subs" for foods (i.e.-- "this sorta-kinda-if-you-close-your -eyes-and-imagine tastes like ___________ ") but this one is right on. I added a bit of cinnamon and nutmeg, which were my usual additions to french toast. Oh, and 22 servings is NOOOOOT right at all. I halved this recipe and it was enough for 4 slices. Try it and you'll never need to go back to eggs.

UmbaPants July 26, 2006

Delicious!! I didn't have any soy creamer or rice milk, so I used 1 cup of almond milk. Added about one tablespoon of white sugar and 1 tsp of vanilla. So good!!!

mrswestfall September 29, 2012

Love this recipe! I come back to it time and time again. I cherish my silk coffee creamer so I simply use more soy milk, and use arrowroot powder instead of cornstarch. Also great topped with bruschetta or syrup or fruit or alone... My family raves about their fronch toast!

E & C's Mom February 18, 2010

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