Vegan Vanilla French Toast & Strawberry Sauce Recipe!

This Vegan Vanilla French Toast & Strawberry Sauce Recipe feeds the tummies of 4 people! This recipe is also gluten-free (yay)! *Note, this recipe uses a paring knife and a cooling rack.

This gluten-free vegan Vanilla French Toast & Strawberry Sauce recipe is a delicious breakfast perfect for pleasing kids and impressing your non-vegan and non-gluten-free friends and family! It’s so good, no one can tell that it’s not full of dairy and gluten! It’s also a great meal for when you’re at a loss for vegan breakfast recipes! This will make you happy to be a vegan all over again! 😉 The prep time for this meal is only 15 min. and the cook time is only 35 minutes.

Vegan Vanilla French Toast & Strawberry Sauce Recipe!

Ingredients below to make the Gluten-Free, Vegan Vanilla French Toast:   

  • 1 vanilla bean
  • 1 c. of vanilla flavored non-dairy milk
  • ½ c. of canned coconut milk
  • ½ c. of gluten-free chickpea flour
  • 2 tbsp. of vegan maple syrup
  • 1½  tbsp. of arrowroot powder
  • 1 tsp. of vanilla extract
  • ¼ tsp. of salt
  • Vegan cooking oil or spray
  • 8 vegan and gluten-free Large slices of bread
  • Vegan whipped cream (optional)
  • Vegan powdered sugar (for dusting, optional)

Ingredients below to make the Gluten-Free, Vegan Strawberry Sauce:

  • 4 c. of chopped strawberries (you can use frozen if you don’t have any fresh)
  • 1 tbsp. of cornstarch
  • 2 tbsp. of agave syrup
  • 1 tbsp. of lemon juice
  • 1 tbsp. of water

Instructions below to make the Gluten-Free, Vegan Vanilla French Toast:   

To start making this yummy french toast recipe, use your paring knife to create a slit vertically down the side of the vanilla bean. Don’t cut the bean in half, you only want to just split it open. Then, use that knife to get out any tiny seeds. Put all of the tiny seeds in a big, shallow bowl.

Add your vegan milk, canned coconut milk, gluten-free flour, vegan maple syrup, arrowroot, pure vanilla extract, and the salt to the bowl of vanilla seeds. Stir until all ingredients are combined.

Next, preheat your oven to the lowest possible setting. Put a cooling rack on top of your baking sheet and then set aside.

Heat up a large frying pan over med. heat for about 2 minutes. Oil your pan generously. Start by dipping 1-2 slices of your gluten-free bread in the vegan milk mixture and soak for about 10-15 seconds on each side. Place the soaked slices in the pan and cook until golden and crispy, (about 3-4 minutes on each side). Once golden, transfer to the cooling rack and place with the baking sheet in the oven to stay warm until all are ready to serve. Repeat with the rest of your slices of bread, continue to oil the pan each time before adding any new slices.

Instructions below to make the Gluten-Free, Vegan Strawberry Sauce:   

Start by combining all of the strawberry sauce ingredients in a small pot and then bring to a boil. Reduce heat and simmer, stirring often, for 3-5 minutes, until thick. Once thickened, remove from heat and keep it warm.

For my kids, I slice the bread in half diagonal pieces before serving. Top with a dollop of vegan whipped cream, a scoop of strawberry sauce, and a light dusting of powdered sugar.


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