Vegan Pumpkin Spice French Toast

Hey guys!

I want to thank you so so much for all the sweet comments on my last post! I’m sure you realized that I went a little MIA yesterday, but no worries, my “happy Thursday” just happened to continue on into Friday and I’m feeling a bit better now!

A few things that made my day yesterday: a much need massage at my favorite local spa, having a 15% off coupon for said massage, replenishing my stock of Yogi tea after spotting a sale, and not only getting my hands on my FAVORITE flavor of Chobani, but also finding it on sale for 10/$10!! Yes, my friends, sometimes dreams DO come true!

Unfortunately, there were only 5 containers of black cherry Cho…but you better believe I scooped them all into my basket without thinking twice! 😉

You wanna know what else made yesterday special?

It is now officially fall!

Time to bring out the pumpkin!

I still have my one coveted can of Libby’s hidden away in the depths of my pantry that I’m holding on to until my town gets with the program and puts it back on the shelves, but I just had to crack open this can I got from Whole Foods MONTHS ago, because c’mon, what would the first day of fall be like without pumpkin??

So how about I get to the part where I share a ridiculously tasty VEGAN recipe with you guys that celebrates the best part of fall?

PUMPKIN of course! 😉

Vegan Pumpkin French Toast with Pumpkin Sauce

by Heather @ Kiss My Broccoli

Prep Time: 5 minutes

Cook Time: 10-12 minutes

Keywords: breakfast dairy-free vegan vegetarian bread pumpkin puree fall winter

Ingredients (Serves 1)

    For the French Toast

    • 2 slices of your favorite vegan bread
    • 2 Tablespoons ground flax
    • 1/4 cup unsweetened almond milk
    • 1/4 cup pumpkin puree (not pumpkin pie filling)
    • 1/2 small to medium-sized banana, mashed
    • 1 teaspoon vanilla extract
    • 1 teaspoon pumpkin pie spice

    For the Pumpkin Sauce

    • 1 Tablespoon pumpkin puree (not pumpkin pie filling)
    • 1 Tablespoon maple syrup
    • 2 Tablespoons unsweetened almond milk
    • 1/2 Tablespoon coconut flour (optional, if omitting, reduce milk to 1 Tablespoon)

    Instructions

    For the French Toast

    1. Preheat a non-stick skillet to medium heat, coat with cooking spray.
    2. Combine flax and non-dairy milk in a small bowl and set aside.
    3. Meanwhile, mix pumpkin, mashed banana, vanilla extract, and pumpkin pie spice in a shallow dish.
    4. After allowing about 4-5 minutes for the flax to set in the milk, add it to the pumpkin/banana mixture and whisk until smooth.
    5. Using a basting brush or spoon, coat both sides of bread with pumpkin mixture.
    6. Add to skillet and cook approximately 5-6 minutes per side.
    7. Plate and top with Pumpkin Sauce

    For the Pumpkin Sauce

    Combine all ingredients in a small bowl, whisk until smooth.

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    Now the sauce/syrup alone does a fine job of making this breakfast (or dinner…you all know how I feel about breakfast after dark!) extra special, but if you REALLY want to make it look like fall exploded on your plate, just do as I say…

    Drizzle on sauce,

    add the other 1/2 banana…

    some unsweetened coconut shreds and dried cranberries…

    and top with toasted pecans! 🙂

    Simple trick to lazy girl (or boy) toasted pecans: Throw them on a plate and microwave them for 30 seconds…ta-daaa! No oven required!

    Then brew up a big mug of pumpkin spice flavored coffee…

    *Added to the grounds like I did here with cinnamon*

    Thanks for the great idea Rachel! 🙂

    …or a steamer if coffee’s not your thing.

    And look forward to many more pumpkin-filled mornings!

    Happy Fall everybody!

    What are some of your favorite things about this season?

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    24 Responses to Vegan Pumpkin Spice French Toast

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