only with 7 ingredients This is vegetarian pumpkin french toast Easy to make. Lightly crispy on the outside, tender in the middle and infused with the flavor of pumpkin spice, this is the most delicious way to start your day!
If you love french toast like I do, you already know that there is a recipe for a classic vegan french toast in my first cookbook, Fuss-Free Vegan, and here on this blog is a recipe for coconut banana french toast. But the real question is: Can you ever have too many French toast recipes? The answer is clearly no. So alas, I bring you Vegan Pumpkin French Toast! (Applause please).
After making my favorite vegan pumpkin pie, I had some extra pumpkin puree and knew what to do with it, french toast! You don’t need eggs to make French toast! Pumpkin is a great substitute for eggs and can even be used in baking as a swap. So I decided to try making french toast with pumpkin and wowee! Have I ever been happier? I mixed canned pumpkin puree with plant-based milk (I used oat milk but any type of plant-based milk will do), cornstarch to thicken it and give it a little crispiness, maple syrup, pumpkin pie spice, and vanilla extract for flavor. . A lot of fun. It’s my new favorite sweet breakfast, hands down.
It’s the perfect breakfast for a chilly fall morning, and it would be lovely to share with family and friends on holidays like Christmas, Thanksgiving, and Christmas. This recipe makes enough batter for about 6 slices of bread (depending on the size of your loaf), but feel free to double or triple it to make the French toast you like!
How to Make Vegan Pumpkin French Toast:
In a wide medium bowl, whisk together the plant-based milk and cornstarch until the cornstarch is completely dissolved. Now whisk in the pumpkin puree, maple syrup, pumpkin pie spice and vanilla extract.
Lightly oil a large non-stick pan with a little oil. When the pan is hot and ready, dip the bread slices in the pumpkin mixture to coat both sides and shake off the excess. Do not soak the bread in the pumpkin mixture or it will be too soggy, just quickly dip both sides.
Place the bread in a hot pan and cook for 3 – 5 minutes until golden brown on both sides. Serve warm with maple syrup, vegan butter, coconut whipped cream, and an extra sprinkle of pumpkin pie spice if desired.
This vegetarian pumpkin french toast is…
- Lightly crispy on the outside, soft on the inside
- Easy to make (and easy to eat too).
- Cover with autumn flavors
- The perfect breakfast for a holiday morning
What to Serve with Vegan Pumpkin French Toast:
Vegan Coconut Whipped Cream
Quick and Easy Tofu Bacon
Tofu Scramble Spice Mix
Easy Vegan Breakfast Sausage Patties
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Hungry!
Vegan Pumpkin French Toast
This vegetarian pumpkin French toast is easy to make with just 7 ingredients. Lightly crispy on the outside, tender in the middle and infused with the flavor of pumpkin spice, this is the most delicious way to start your day!
Serving: 3 – 4
Calories: 247kcal
material
- ½ cup + 2 tbsp Plant-based milk (such as oats or soy)
- 1 ½ table spoon Cornstarch
- ½ the cup Pumpkin puree (cooked and pureed pumpkin, I use canned) (not pumpkin pie filling)
- 2 table spoon Maple syrup (for more servings)
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Vanilla extract
- light oil (such as canola or vegetables) for frying
- 6 pieces Day old bread (glue-free if preferred)
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instructions
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In a wide medium bowl, whisk together the plant-based milk and cornstarch until the cornstarch is completely dissolved. Now whisk in the pumpkin puree, maple syrup, pumpkin pie spice and vanilla extract.
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Lightly oil a large non-stick pan with a little oil. Once the pan is hot and ready, dip a slice of bread into the pumpkin mixture and coat both sides, shaking off excess. Do not soak the bread in the pumpkin mixture or it will be too soggy, just quickly dip both sides.
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Place the bread in a hot pan and cook for 3 – 5 minutes until golden brown on both sides. French toast is best cooked slowly so that it becomes crispy on the outside and cooked in the middle. Depending on the size of your pan, you may need to work in batches. Serve warm with maple syrup, vegan butter, coconut whipped cream and an extra sprinkle of pumpkin pie spice if desired.
nutrition
Worship: 1Servings (recipe makes 3 servings) | Calories: 247kcal | Sugars: 45g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fats: 2g | Monounsaturated fats: 1g | Trans fats: 0.02g | Sodium: 294mg | Potassium: 270mg | Fiber: 4g | Sugar: 14g | Vitamin A: 6554IU | Vitamin C: 6mg | Calcium: 170mg | Iron: 3mg