Vanilla French Toast with Strawberry Sauce Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 35 minutes
1 vanilla bean
1 cup plain or vanilla non-dairy milk (nut-free and/or soy-free if necessary)
½ cup canned coconut milk (or vegan creamer)
½ cup chickpea flour
2 tablespoons maple syrup
1½ tablespoons arrowroot powder
1 teaspoon vanilla extract
¼ teaspoon salt
8 vegan bread slices (the thicker the better; gluten-free if necessary)
Vanilla Whipped Cream, optional
Powdered sugar (or xylitol) for dusting, optional
Sliced almonds, optional
4 cups chopped strawberries (fresh, frozen or dried)
1 tablespoon cornstarch
1 to 2 tablespoons agave syrup (or maple syrup; depending on sweetness preference)
1 tablespoon lemon juice
1 tablespoon water
1Use a paring knife to make a slit lengthwise down the side of the vanilla bean. You don’t want to cut it in half - just split it open. Use the knife to scrape out the tiny seeds. Place the seeds in a large shallow bowl or baking dish.
2Add the non-dairy milk, coconut milk, flour, maple syrup, arrow-root, vanilla extract, and salt. Stir until combined.
3Preheat the oven to its lowest setting. Place a cooling rack on a baking sheet. Set aside.
4Heat a large frying pan or griddle over medium heat for a couple of minutes. Spray the pan generously with cooking spray. Dip 1 or 2 slices of bread (depending on how many will fit in your pan) in the milk mixture and soak for 10 to 15 seconds on each side.
5Place the slices in the pan and cook until golden and crispy, 3 to 4 minutes on each side.
6Transfer to the cooling rack and place the baking sheet in the oven to keep warm until ready to serve. Repeat with the remaining slices of bread, respraying the pan each time before adding new slices.
7To make the strawberry sauce: Combine the sauce ingredients in a small pot and bring to a boil. Reduce the heat and simmer, stirring frequently, for 3 to 5 minutes, until thickened. Remove from the heat and keep warm.
8If you want, slice the pieces of toast in half diagonally before serving. To serve, place two slices of bread (or four halves) on a plate, topped with a dollop of vanilla whipped cream (if using), a scoop of strawberry sauce, and if you desire, a light dusting of powdered sugar. Sprinkle with a few sliced almonds and serve.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.