Indulgent "Fre-gan" Vegan French Toast

March 9, 2014

Vegan Brunch Recipes: "Fregan" Vegan French Toast

Weekend breakfast is meant to be indulgent and slow–a contrast to the eat-and-run routine of Monday through Friday. This weekend, I experimented with a recipe that I’d never been able to master before: French toast, sans milk or eggs. I must say that the proportions below delivered the perfect balance of crispy and soggy, and kept me feeling full and satisfied without the guilt of extra calories. Try it with your family or at your next brunch party, and I bet no one will be able to tell it’s a healthy, vegan twist on a classic.

Indulgent “Fre-gan” Vegan French Toast

For 4 slices of toast:

2 T. flax meal + 6 T. cold water

3/4 c. soy milk, or other non-dairy milk of your choice

2 t. vanilla extract

Cinnamon and nutmeg to taste

4 slices whole wheat bread, or day-old French bread

Combine the flax meal and water in a wide, shallow bowl and let stand for 2-4 minutes. Add the remaining ingredients except for the bread, stirring briskly with a fork. Lightly coat a frying pan or skillet with non-stick cooking spray. Dip slices of bread into the wet mixture, allowing the bread to be fully saturated before transferring to the pan. Cook each slice until the top starts to bubble, then flip. Serve with a drizzle of pure maple syrup or agave nectar and an extra dash of cinnamon.

Tip: I find that the flax/egg tends to separate, so be sure to coat the bread evenly with whatever might settle on the bottom of the bowl. This will also aid in the bubbling and crisping while cooking.

Vegan Brunch Recipes: "Fregan" Vegan French Toast

Also by Jennifer: How to Keep Your Feet Healthy and Stylish

Are You in Danger of a Burnout?

Vegan Cornmeal Berry Crumble

Photo: Peaceful Dumpling

Features Editor Jennifer Kurdyla is a New York City girl with Jersey roots and a propensity for getting lost in the urban jungle. An experienced publishing professional, yoga instructor, home chef, sometimes-runner, and writer, she adopted a vegetarian lifestyle in 2008 and became vegan in 2013. She has written for The Harvard Review Online, The Rumpus, and Music & Literature and maintains a wellness-based website, Be Nourished, which features original writing and recipes. Follow her on Facebook, Instagram @jenniferkurdyla, Twitter @jenniferkurdyla, and Pinterest.


always stay inspired!