Vegan French Toast


What does your Sunday brunch look like? Whoever said vegan is boring hasn’t tried this French toast! Served best alongside a strong long black (americano) and the current edition of Australian Yoga Journal on Sunday mum’s day.


2 Tbsp egg-replacer powder (I use Orgran brand)

250mL soy milk or almond milk

1 Tbsp maple syrup (or stevia powder if you want to be completely sugar free)

pinch of cinnamon powder

6-8 slices of bread of choice

coconut oil for frying

200g berries

maple syrup and icing sugar to serve


IMG_1416Add the egg-replacer, sweetener, cinnamon and milk into a large bowl and whisk until smooth and a little frothy.

Heat the coconut oil in a pan or, like us, on the BBQ over a medium heat. Dip each slice of bread into the frothy mixture and turn until well coated, then quickly transfer to the pan/BBQ and fry for about 5 minutes each side or until golden brown.

IMG_1423Divide bread onto 4 plates and top with berries, a drizzle of maple syrup and a light dusting of icing sugar.


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