Vegan French Toast

Vegan French Toast - Breakfast - The Lotus and the Artichoke - Vegan Cookbook

Way back in 1992, I published my first recipe for Vegan French Toast in Solace Kitchenzine, an old-fashioned cut & paste, photocopied vegan mini-cookbook fanzine I made as a teenager. I wrote short essays on environmental and social issues, did the artwork, and interviewed bands in the hardcore / punk music scene, mostly in the New Jersey and Pennsylvania area, but also from as far away as Boston, California, and Washington D.C. I was an avid pen pal, loved doing mail order in the U.S. and internationally, and took every opportunity to go on road trips with friends to other cities or states to watch bands play, meet new friends, and “distribute” my ‘zine.

It was a really magical time of my youth. In many ways the blog and cookbook project, now almost twenty years later, recall the excitement and interaction of those days. Back then I used to get letters in the mail (you know, the kind with stamps) almost every day. Now, I get enthusiastic emails and Facebook messages from friends and fans. Even years after Solace came out, I’d run into people that told me they knew my ‘zine. It was pretty cool. Though I’ve never been the preachy, dogmatic type, I was always proud when someone told me I helped or encouraged them on the path towards veganism / vegetarianism and daring to eat differently than the mainstream. Nowadays, vegan is a household word. Most restaurants – and relatives! – are way cooler about veggie eating habits. Sure, it still varies from country to country, county to county, and town to town…

Vegan French Toast - Breakfast - The Lotus and the Artichoke - Vegan Cookbook

French Toast – US-Frühstücksklassiker

3 bis 4 Portionen / Dauer 30 Min.

  • 6-8 Scheiben Brot (am besten altes Toast- oder Weißbrot)
  • 1 Tasse / 240 ml Soja- oder Reismilch
  • 2 EL Kichererbsenmehl
  • 2 EL Maisstärke
  • 1 EL Zucker
  • 1/2 TL Zimt
  • 1 Prise Muskat
  • 1/4 TL Salz
  • 1 EL Öl + Öl zum Einfetten der Pfanne
  • Margarine
  1. In einer großen Rührschüssel Kichererbsenmehl, Maisstärke, Zucker, Zimt, Muskat und Salz mischen.
  2. Unter vorsichtigem Rühren nach und nach Sojamehl und 1 EL Öl hinzufügen. Rühren bis ein glatter Teig entsteht. Kleine Klümpchen stören nicht.
  3. Eine Bratpfanne, am besten gusseisern, auf mittlerer Flamme erhitzen.
  4. Einige Tropfen Öl in die Pfanne geben und mit Küchenpapier verreiben. Kochspray kann ebenfalls verwendet werden. Vor jeder Scheibe wiederholen. Wenn ein Tropfen Wasser zischend auf der Oberfläche umherhüpft, hat die Pfanne die richtige Temperatur.
  5. Brotscheibe beidseitig in den Teig tauchen und 20-30 Sek. darin weichen lassen. In die heiße Pfanne befördern und jede Seite 3-4 Min. goldbraun braten. Vorsichtig mit Küchenspatel wenden. Im aufgewärmten Ofen oder in zweiter Pfanne auf kleinster Flamme warmhalten. Mit restlichen Brotscheiben wiederholen.
  6. Mit Margarine bestreichen, frischen Früchten belegen und Puderzucker bestreuen. Mit Sirup oder Marmelade servieren.


Orangig: 2 TL geriebene Orangenschale unter den Teig mischen. Vanillegeschmack: 1/2 TL Vanillezucker zum Teig hinzufügen oder Soja- bzw. Reismilch mit Vanillegeschmack verwenden. Mehlvariationen: Anstatt Kichererbsenmehl Haferflocken, Dinkel- oder Vollkornmehl verwenden. Maisstärke kann mit Sojamehl oder 1 EL gemahlener Leinsamen ersetzt werden. Schokoladig: Schokosojamilch verwenden oder 1 EL Kakao unter den Teig mischen.

Vegan French Toast : American Classic - The Lotus and the Artichoke - Vegan Recipes from World Adventures
Whether you’re living in a modern vegan diner metropolis or not, this breakfast classic is easy to prepare at home with easy to find ingredients. Don’t forget the decadent toppings like maple syrup or agave syrup and fresh fruit. I love berries, but tropic fruit like bananas, mango, and pineapple are also winners.

French Toast is actually an even easier breakfast recipe than Vegan Pancakes. It’s harder to get the batter wrong or make other pancake novice mistakes. Even the best brunch cooks burns a slice of French Toast or the odd Pancake here and there. So what! It’s all part of the process. You can make extra batter or have 2 extra pieces of bread on standby in case you run into trouble.

I admit: My recipe has evolved and been tweaked since way back when. My time in India taught me the chickpea flour trick. (Another Indian tip: Add a pinch of black salt – kala namak – if you miss the eggy flavor of the original. Both ingredients you can get at most Asian / Indian grocery stores.) Corn starch or soy flour helps keep the batter together. If your kitchen is understocked, go with straight-up flour like I did in the old days.

p.s. If you’re reading this and you’ve still got a copy of Solace Fanzine you want to scan in… I’ll send you the eBook version of The Lotus and the Artichoke… for free! x Justin Solace x

Vegan French Toast – American breakfast classic

serves 2 to 3 / time 30 min

  • 6-8 slices of bread (slightly stale is best)
  • 1 cup / 240 ml soy milk or rice milk
  • 2 Tbs chickpea flour (or flour)
  • 2 Tbs corn starch or soy flour
  • 1 Tbs sugar
  • 1/2 tsp cinnamon
  • pinch nutmeg
  • 1/4 tsp salt
  • 1 Tbs oil + oil for pan
  • margarine
  1. Combine chickpea flour, corn starch, sugar, cinnamon, nutmeg, salt in large bowl.
  2. Add soy milk and 1 Tbs oil while stirring with whisk. Mix until mostly smooth. Some lumps are okay.
  3. Heat frying pan, preferably well-seasoned cast iron pan on medium to medium high heat.
  4. Put a few drops of oil on pan and rub it around with a paper towel. Cooking spray can also be used. Do this before each slice. When a drop of water sizzles and dances on the surface, the pan is ready.
  5. Dip slice of bread in batter on both sides and let it soak 20-30 sec before transferring to hot pan. Fry each side 3-4 minutes until golden brown, turning carefully with spatula. Put in warm oven or another pan with cover to keep warm. Repeat with all slices.
  6. Top with margarine, fresh fruit, and powdered sugar. Serve with syrup and/or jam.


Orange: Add 2 tsp orange zest to batter. Vanilla: Add 1/2 tsp vanilla extract to batter, or use vanilla soy or rice milk. Flours: Use oat, spelt, or whole wheat flour in place of chickpea flour. 1 Tbs ground flax seeds can be substituted for corn starch or soy flour. Chocolate: Use chocolate soy milk or add 1 Tbs cocoa to batter.

Vegan French Toast : American Classic - The Lotus and the Artichoke - Vegan Recipes from World Adventures

Solace Kitchenzine - Vegan French Toast - 1992

15 thoughts on “Vegan French Toast

  1. Recipe sounds great. I wish I could have read your Solace zine. It sounds very interesting. Maybe you could share it sometime?

    • Thanks, Debra! As proud as I was years ago about my teenage publishing efforts I think the smallish pic on the post might be the limits of what I’m willing to put up now on the World Wide Internets. :-)

  2. Recipe looks great as always. I have the book but it’s always nice to read the background stories. The zine thing struck a chord (!). I went to a diy hardcore show in London earlier and it was partly a release show for a vegan food based zine. It maybe 20 years later and the world may have changed a lot, but some things are still the same…

    • Thanks, Gary! I’m glad you enjoy the stories… I enjoy writing and sharing them. I’m curious, what was the show in London and which zine was it? Quite possibly myself or some friends know them or have heard of the band / project.

  3. That vegan magazine sounded like a lot of fun & you touring the States: lucky you!

    This lovely & very appetizing French toast recipe rocks, I think! A must make tomorrow morning! :) Yummy!

  4. This is quickly becaoming my family’s favorite breakfast recipe. I made some this morning for my kids before school. Then my husband woke up and gave me a sad puppy face because he missed breakfast, so I whipped up another batch for him too. Very easy and it tastes so indulgent! Thanks!

  5. I made french toast from Vegan with a Vengeance last week (the recipe is similar to yours, she uses chickpea flour as well), and made a peanut butter, banana, and jelly sandwich out of it. You should try it, it’s such a decadent treat.

    • Chickpea flour has certainly caught in recent years — Isa has always been ahead of the game. I got into chickpea flour via Indian cooking and friends: pakora, dhokla, “omlettes”, curry thickener, etc… but also great for brunchy stuff, too. French Toast PB&J sounds delightful!

  6. Good luck with all Justin, just stopped by after a long period of no ‘Artichoke’ and forgot how amazing this place is! Hope the books are flying off the shelves, may be investing in one for the Beach House library soon. Peace and Goodness, lee

  7. Also ich kenne die unter dem Namen “arme Ritter” ;)
    Suuuuper lecker, muss unbedingt deine vegane Variante ausprobieren. Spontan leider keinen Toast hier :/

  8. Pingback: Eating the Best. Vegan. French. Toast. | nomeatbarefeet

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