Vegan French Toast with Gingered Blueberries

Vegan French Toast with Gingered Blueberries | Living Healthy in SeattleToday we’re talking vegan french toast.

Because yes you can still enjoy french toast without the eggs.

And the milk.

Anddd the butter.

Believe it or not.

(I know you’re probably doubting my crazy talk, but what’s new.)

Of course the real deal stuff is freakin’ amazing but you can do a little ingredient swap-a-roo and hardly know the difference.

Especially when your brekkie is topped with plump gingered bluberries and pure maple syrup!

And maybe even a dollop of creamy cashew yogurt.

Hehe.

I didn’t have any drippy almond butter on hand, but that would have been a magical addition as well.

Obviously.

But I’m getting waaay ahead of myself here.

French toast is just that exciting, clearly.

I mean look at that stuff!

And what do you know, that was the first and only pic I snapped before my camera decided to hit the snooze button.

Damn battery needs a couple shots (of espresso, sheesh) to keep it going or something.

Anyway.

For the french toast itself, you’re going to mix together unsweetened original almond milk with a few dashes of ground cinnamon, a splash of pure vanilla extract, a pinch of salt, and a bit of nutritional yeast! The nutritional yeast (aka nooch) will add a bit of savory, eggy flavor without any actual egg involvement. Cool. Dip your bread in their, let those babies soak everything up, then fry em in coconut oil until golden brown.

Yes.

Now for those gingered blueberries.

I promise the bluebs really aren’t super gingery, but if you’re not a fan go ahead and just use cinnamon instead, or use both ginger and cinnamon. Get wild. I don’t care, it’s your french toast at this point.

So you’re going to simmer frozen blueberries (fresh would work too, I’m sure) with a splash of H2O, ground ginger, and pure maple syrup. Stir and mash the mixture occasionally to really get those blueberries to work for you. Remove the fragrant bluebs from heat then stir in some chia seeds (highly recommended) and let those guys do their thing for a couple minutes. Before you know it, you’ll have a jammy gingery blueberry topping for your french toast!

Plate up and drizzle more maple syrup on top along with some cashew yogurt, then dig IN.

P.S. Yep, use your fave gluten-free bread to make this gluten-free, vegan french toast. How dramatic.

P.P.S. The french toast has no sugar involved (besides maybe a titch in your actual bread) so introduce as much sweetness as you want with the maple syrup. I just add 1 teaspoon to the blueberries when they’re cooking, then drizzle a tiny amount on right before inhaling my plate. But, feel free to go to town and add more if your sweet tooth is a raging lunatic (like mine is 99.97% of the time).

Vegan French Toast with Gingered Blueberries

Serves 1

  • 2 slices whole grain bread (use gluten-free bread if needed)
  • 1/3 cup unsweetened original almond milk
  • 1/4 teaspoon pure vanilla extract
  • 1/2 teaspoon nutritional yeast
  • 3 dashes ground cinnamon
  • 1 pinch salt
  • 3/4 teaspoon coconut oil (refined, or unrefined for a coconut flavor)
  • 1/2 cup frozen blueberries
  • 1/4 cup water
  • 1/4 teaspoon ground ginger (or to taste)
  • 1 teaspoon pure maple syrup; plus more for serving
  • 1 1/2 teaspoons chia seeds
  • Non-dairy yogurt (optional); for serving
  1. Heat a medium-large nonstick skillet over medium heat.
  2. In a shallow bowl, mix the almond milk, vanilla, nutritional yeast, cinnamon, and salt.
  3. Melt the coconut oil in the skillet.
  4. Dip both slices of bread in the milk mixture, coating both sides thoroughly until all of the milk mixture is soaked up.
  5. Fry the french toast for about four minutes per side, or until golden brown.
  6. Meanwhile, combine the blueberries, water, ginger, and maple syrup in a small pot.
  7. Bring to a boil, then reduce the heat to medium and simmer for about 5 minutes, stirring and mashing the blueberries occasionally.
  8. Remove the blueberries from heat, then stir in the chia seeds and let the mixture sit for a couple minutes, until it thickens to a jammy consistency.
  9. Spoon the blueberries over the cooked french toast, then top with more maple syrup and non-dairy yogurt, if you wish.

 

 

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