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.

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,