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Neville's Favourite Recipes

Breakfast and lunch

Vegan French Toast

Vegan. Serves 2 – 3

In Australia (or a least in my family) French toast is a savoury breakfast dish rather than a sweet one. Serve this with grilled tomatoes and mushrooms for a sumptuous Sunday breakfast or brunch.

A large, non-stick frying pan (skillet) is essential for this dish. If you don’t have one then you will need to increase the quantity of oil or margarine.


  • 1 ½ cups soy milk
  • 2 ½ teaspoons linseeds (flaxseeds)
  • 2 teaspoons savoury yeast
  • 1 teaspoon of arrowroot or cornflour (cornstarch)
  • ¼ teaspoon garlic powder
  • 1/8 teaspoon of turmeric (optional, for colour only)
  • 2 teaspoons chopped, fresh chives (optional)
  • 6 slices of thick, stale or air-dried bread
  • 1 – 2 teaspoons of canola oil or dairy free margarine


  1. Combine the soy milk, linseeds, yeast, arrowroot, garlic powder and turmeric in a blender and blend until as smooth as possible
  2. Pour soy milk mixture into a flat bottomed, shallow dish and add the chopped chives
  3. Heat a large non-stock frying pan (skillet) over medium high heat and lightly cover with some of the oil. Make sure the pan is well heated before adding the bread, or the mixture will stick.
  4. Quickly dip both sides of a slice of bread into the batter and then let excess batter drain away before placing bread in the pan. Repeat with as many slices of bread as will comfortably fit in the pan.
  5. After 2 to 3 minutes gently work an egg slide under the bread and turn it over to cook the other side for 2 minutes. The batter should be set on the bread, not sticky, and golden brown in colour.
  6. Repeat with remaining bread, adding a little more oil to the pan between batches

Last modified: 18-Jul-2021