Fall Recipes, Mornings, Vegan Food

Pumpkin Pie Vegan French Toast

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Happy Friday everyone!!! I am giving you the most perfect fall weekend brunch recipe today: Pumpkin Pie Vegan French Toast. Sourdough bread in a pumpkin pie-infused batter, fried until golden and topped with pumpkin sauce, coco whip and maple syrup. Ah! Its seriously the best thing ever and super easy to make. We are using my famous vegan French toast recipe for the batter (one of my most viewed blog recipes and it also made its way into my second cookbook because its just THAT amazing). Then, we add pumpkin puree, pumpkin spice, and whipped cream, because why not!

You don’t have to be vegan to enjoy this French toast!

You can make this for any vegan skeptic and they won’t believe it isn’t made with eggs. Its just as golden, crispy and chewy, but doesn’t require any animal products whatsoever. Perfect for vegans, anyone with egg or daily allergies, or anyone who wants to branch out and try something new! You don’t have to be vegan to enjoy this vegan pumpkin pie French toast, promise!

Okay this might be an unpopular opinion (or maybe you feel the same?!) but I prefer French toast to pancakes. I don’t know why… but pancakes always give me a weird feeling in my tummy after I eat them! It’s like my body knows its really just eating cake for breakfast. Don’t get me wrong, I can demolish a stack of pancakes easily, but if given the choice I would always choose French toast! Something about the crispy edges and chewy soft center just makes my mouth water! Also, I love that you can use whatever bread you like for French toast. Sourdough, slightly stale white loaf, multigrain for a heartier taste, or even a high protein bread if you want it for post-workout refuel. Its so versatile!

But you know what? Vegan French toast was one of my biggest disappointments for a long time. It just never turned out right, and it took me a while to master. But now that I have completely and totally mastered it, I am so excited to come up with variations! The original version is incredible, but I have to be honest, this pumpkin pie version might top it. I know! I know. Something about the little dollops of whipped cream, with the maple syrup and pumpkin spice… its heaven, truly.

The details:

The batter for this French toast is a super simple mix of firm tofu, pumpkin puree, brown sugar, pumpkin pie spice, vanilla and non dairy milk. Just blend until smooth and pour into a bowl.

I used sourdough (highly recommend) but feel free to use your favourite type of bread. Even better if it’s a few days old!

Then, just heat up your skillet, add some vegan butter or oil, dip the bread and fry until golden! Serve with some pumpkin sauce, coco whip, maple syrup and a sprinkle of pumpkin spice.

And guys… the pumpkin sauce. I just uploaded the recipe for it before this one so you have it, because you NEED it for this French toast. I mean, of course you don’t have to make it, but it’s easy, and trust me you NEED it. Sweet, spiced, silky, pourable… it takes this breakfast up about 100 notches. Just like gooey pumpkin pie! You’ll love it, promise!

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Pumpkin Pie Vegan French Toast


  • Author: Liv B
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 8 pieces 1x

Description

Sourdough bread in a pumpkin pie-infused batter, fried until golden and topped with pumpkin sauce, coco whip and maple syrup.


Scale

Ingredients

Pumpkin Batter:

  • 1/2 block firm tofu (approx 6 oz.)
  • 1/4 cup pumpkin puree
  • 1 1/2 cups plant-based milk
  • 1 tbsp brown sugar
  • 1 tsp pumpkin pie spice
  • 2 tsp vanilla extract

For the French Toast:

  • Vegan butter for frying
  • 8 thick slices of your favourite bread, I use sourdough
  • pumpkin sauce (optional)
  • Maple syrup
  • coconut whipped cream (optional)
  • extra pumpkin pie spice for sprinkling

Instructions

  1. Start by making the batter: add the tofu, pumpkin, plant-based milk, sugar, vanilla and pumpkin spice to a blender and blend until smooth. Pour batter into a shallow bowl.
  2. Heat a large frying pan to medium-high heat and add some vegan butter. When it starts to sizzle, dip a slice of bread into the batter, then quickly dip the other side. Allow any excess to drip off, then place in the pan. Cook a few minutes per side until golden brown. Repeat with the rest of the bread.
  3. Top with pumpkin sauce, coconut whip, maple syrup and a sprinkle of pumpkin spice. Enjoy!

Notes

Tip: the batter can be stored in an airtight container in the fridge for up to 4 days. This is great if you want to have french toast throughout the week (this way you don’t have to make the batter every time!).

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