Spiced Savory Vegan French Toast

This hearty savory vegan French toast transforms breakfast into a bold, protein-packed experience that satisfies morning cravings without the eggs. The chickpea flour batter infused with Indian spices creates a flavor profile that elevates humble bread into a meal worth waking up for.

I created this recipe during a particularly busy work week when I needed something substantial yet quick. Now it's become my Sunday tradition, with endless variations depending on what's in my refrigerator.

Ingredients

• Chickpea flour: creates the protein base and provides that satisfying eggy texture when cooked
• Flax meal: helps bind everything together while adding omega-3 fatty acids
• Kala namak black salt: delivers that distinctive egg flavor that makes this truly reminiscent of traditional French toast
• Day old baguette slices: work best as they absorb the batter without falling apart
• Finely chopped onion and green chilies: add aromatic depth and pleasant heat
• Spice blend featuring turmeric, cumin, coriander and cayenne: creates complex flavor layers
• Water or plant milk: thin the batter to the perfect consistency for dipping

Step-by-Step Instructions

Create the Batter:

Whisk together chickpea flour, flax meal, spices, onion, chilies, liquid, salt and pepper until smooth. The consistency should be similar to pancake batter that coats the back of a spoon without being too runny or too thick. This forms the flavor foundation of your dish.

Prepare the Bread:

Slice your baguette into half-inch rounds. Using slightly stale bread is ideal as it maintains structural integrity when soaked. For fresh bread, consider lightly toasting it first to remove excess moisture. The bread should be sturdy enough to hold the batter but porous enough to absorb flavors.

Soak the Bread:

Dip each slice into the batter, allowing it to soak for 10 to 15 seconds per side. This timing is crucial. Too short and the bread won't absorb enough flavor. Too long and it risks becoming soggy and falling apart. Look for the batter to penetrate the bread without making it too wet.

Cook with Patience:

Heat oil in a skillet over medium heat until it shimmers. Place the soaked bread slices in the pan without overcrowding. Cook for 2 to 3 minutes until the bottom develops a golden crust. Flip carefully using a thin spatula to avoid breaking the delicate pieces.

Cover and Finish:

After flipping, reduce heat slightly and cover the pan with a lid. This creates a steamy environment that cooks the center thoroughly without burning the exterior. The interior should become tender while the outside remains crisp. This takes approximately 2 to 3 minutes.

Final Seasoning:

Transfer cooked pieces to a plate and immediately sprinkle with a tiny pinch of kala namak while still hot. The heat activates the sulfurous compounds in the salt, enhancing the eggy flavor. Apply sparingly as kala namak has a strong taste that can easily overwhelm.

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Chickpea flour is truly the star ingredient here. I discovered it years ago when exploring Indian cooking, and it revolutionized my plant based cooking. The first time I made this recipe, my skeptical omnivore friends couldn't believe there were no eggs involved. They now request it whenever they visit for brunch.

Storage Solutions

This savory French toast keeps surprisingly well. Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven for a few minutes to restore the crispy exterior. The batter itself can be made ahead and refrigerated separately for up to 3 days. Just whisk it well before using as it tends to thicken when stored.

Clever Substitutions

No baguette? This recipe works beautifully with any sturdy bread. Sourdough offers tanginess that complements the spices, while whole grain adds nutty depth. For a gluten free version, use a dense gluten free bread or even thick slices of roasted sweet potato as your base. The chickpea batter can be customized with different herb and spice combinations. Try Italian herbs with nutritional yeast for a cheesy variation.

Serving Suggestions

Create a complete meal by serving this savory French toast alongside a bright cucumber tomato salad dressed simply with lemon juice and olive oil. A dollop of vegan yogurt mixed with fresh herbs provides cooling contrast to the spiced toast. For a heartier option, top with sliced avocado and a drizzle of chili oil. This also makes an excellent base for savory toppings like mushroom ragout or spiced chickpeas for dinner.

Cultural Context

This recipe draws inspiration from Indian cuisine, particularly the street food dish chilla, a savory pancake made from chickpea flour. The spice blend showcases the aromatic complexity common in South Asian cooking. Kala namak, or black salt, has been used in Indian cuisine for centuries, prized for its distinctive sulfurous aroma. By combining these traditional elements with the Western concept of French toast, this recipe creates a delightful cultural fusion that honors both culinary traditions.

Common Queries

→ What makes this toast savory instead of sweet?

The batter is infused with spices, onion, and green chilies, omitting any sweet components and resulting in a savory flavor profile.

→ Why use chickpea flour as a base?

Chickpea flour gives the toast a protein boost and a substantial texture, acting as an excellent plant-based binder.

→ How does kala namak enhance the dish?

Kala namak, or black salt, imparts a subtle 'eggy' flavor, making the toast taste reminiscent of classic French toast.

→ Can other breads be used if baguette is unavailable?

Yes, sandwich bread or other sturdy breads can be used—just toast or dry them slightly to ensure they absorb the batter well without becoming soggy.

→ What are some ideal toppings or sides?

Serve with vegan yogurt, hummus, cucumber-tomato salad, pickled onions, or even a quick chutney for extra flavor.