This Spiced Savory Vegan French Toast is your answer to egg-free, high-protein comfort food that doesn’t feel like a compromise. Made with chickpea (gram) flour, flax meal, bold spices, and a touch of kala namak for that signature “eggy” flavor, this is the kind of meal that works for any time of day, from slow weekend brunch to a last-minute weeknight bite. Plus, it’s the perfect way to use up stale baguette and still end up with something that tastes fresh, cozy, and deeply flavorful.
Sweet breakfasts get all the hype!
If you follow me on social media, you already know I swear by my overnight oats. I eat them so often I could probably make them with my eyes closed and one hand tied behind my back. But even a loyal oat girly needs a change of pace sometimes.
Sometimes I find myself craving something salty, and toasty with spices that wake you up better than coffee. Enter this savory vegan French toast.
It’s everything you love about traditional French toast. Crispy outside, soft inside. In this version: chickpea flour brings the protein, flax helps bind it, and the spices make it feel like you did something fancy when really, you just grabbed some stale bread and a mixing bowl.
I love making a big batch and freezing extras. Then you can pop them straight into the toaster, no defrosting needed. Just double the time and they’ll be golden and hot in minutes! You are going to love it!
Why You’ll Love This Savory Vegan French Toast
Even if you’re loyal to sweet breakfasts like I am, it’s nice to shake things up. This recipe gives you all the comfort of French toast without the sugar crash. The crispy edges, the soft center, the warming spices, it hits that savory spot without being heavy. Plus, it’s made with ingredients you probably already have in the pantry.
Savory vegan French Toasts are high in plant-based protein, naturally egg-free, and honestly a fun way to rescue that sad half baguette sitting on your counter. And when you’re tired of oatmeal but still want a filling breakfast that doesn’t require flipping ten pancakes? This is your moment.
Ingredients for the Savory Vegan French Toast
- Chickpea Flour: Also called gram flour or besan. This cannot be subbed 1:1 with all-purpose or wheat flour.
- Flax Meal: Helps bind the batter, but you can sub with chia seeds or omit if your chickpea flour is extra fine.
- Kala Namak (Black Salt): Key for that egg-like flavor. If unavailable, use regular salt and add a pinch of nutritional yeast.
- Chili Peppers: Sub with crushed red pepper flakes or omit entirely for a milder version.
- Baguette: Any crusty bread works: sourdough, ciabatta, or even sandwich bread (though softer breads may get soggy faster).
How to Make Spiced Savory Vegan French Toast
Make the Batter
In a large bowl, whisk together the chickpea flour, flax meal, water (or plant milk), chopped onion, green chilies, and all the spices except kala namak. Add salt and pepper to taste, but go easy as you’ll be finishing with kala namak at the end for that eggy flavor.
Whisk until you have a smooth, pancake-like batter. It should be pourable but thick enough to cling to the bread. If it’s too thick, add 1-2 tbsp water; if too thin, add a little more chickpea flour.
Prep the bread
Slice your baguette into 1/2 inch thick rounds or diagonals. Slightly stale or day-old bread works best here—it soaks up the batter without falling apart. If your bread is very fresh, you can lightly toast it first to dry it out a bit.
Soak and coat
Dip each bread slice into the chickpea batter, making sure it’s fully coated on both sides. Let it soak for about 10–15 seconds per side enough to absorb flavor, but not so much that it turns soggy.
Pan-fry to perfection
Heat a nonstick or cast-iron skillet over medium heat. Add a drizzle of oil and spread it around. Place the coated bread slices on the pan and let them cook undisturbed for about 2-3 minutes on the first side until golden brown.
Flip, reduce the heat to low, and cover the skillet with a lid. Cook for another 3-4 minutes until the second side is also browned and the center is cooked through. The lid helps trap steam, which cooks the inside without drying it out.
Finish with kala namak
Remove from the pan and then immediately sprinkle each piece of savory vegan French toast with a pinch of kala namak. This is what gives the toast that subtle sulfuric “eggy” aroma. Don’t skip this step!
Cooking Tips: Making a Foolproof Savory Vegan French Toast
- Use the right bread: Crusty or day-old bread works best. If your bread is too fresh and soft, it can fall apart when you soak it. Toasting it for a few minutes beforehand helps give it more structure. A sliced baguette, sourdough, or even a crusty roll is ideal.
- Get your batter consistency right: Your batter should be the texture of pancake batter. Thick enough to cling to the bread, but still pourable. If it’s too thick, add a splash of water or plant milk. If it’s too thin, whisk in a spoon of chickpea flour.
- Chop small for even cooking: Finely chop the onion and chilies so they cook quickly and blend into the batter. Large chunks can make the toast uneven and harder to cook through.
- Soak, but don’t oversoak: Let the bread sit in the batter for about 10 to 15 seconds per side. Enough to soak up the flavor, but not so much that it turns mushy. If your bread is extra dense, a little longer is fine.
- Use a good nonstick pan or cast iron: This makes flipping easier and gives you that nice, even browning. Don’t crowd the pan either, as the pieces might end up sticking together. Cook in batches if needed.
- Cook low and slow to finish: After flipping, lower the heat and cover the pan. This traps steam and ensures the inside cooks fully without burning the outside. It’s an extra step that makes all the difference.
How to Serve This Savory Vegan French Toast
- Brunch spread: Serve with hummus, salad, and olives for a full mezze-style plate.
- Snacky lunch: Add a dollop of vegan yogurt or chutney on top.
- Breakfast-for-dinner: Pair with sautéed greens or scrambled tofu.
Storage & Freezing Tips
These freeze incredibly well, which makes them great for meal prep. After cooking, let them cool completely. Then:
- Freeze flat on a tray, then transfer to a freezer-safe container or bag.
- When you’re ready to eat, pop one directly into the toaster or toaster oven.
- You don’t need to thaw them first. Just toast them for double the usual time until crisp and hot.
If you want breakfast prepped for the week, make a double or even triple batch. You’ll thank yourself every time you pull a couple out.
Frequently Asked Questions
Can I make the batter ahead of time?
Yes. Store it covered in the fridge for up to two days. Give it a good stir before using.
Can I use sandwich bread instead of baguette?
Sure. Just be gentle when soaking since softer bread breaks down faster. Toast it lightly first if needed.
Can I bake these instead of pan-frying?
Yes. Bake at 375°F (190°C) for about 20 minutes, flipping halfway through. They won’t get quite as crisp, but they’ll still taste great.
What does kala namak taste like?
It has a slightly sulfuric, salty taste, just enough to mimic the flavor of eggs. If you’re new to it, start with a small sprinkle and adjust.
Hosting a Fabulous Vegan Brunch? Here’s what else you can serve!
- Vegan Caramelized Banana Pancakes
- Moist Vegan Pumpkin Loaf with Pumpkin Glaze
- An Unbelievably Easy Vegan Shakshuka
- Easy Peaches and Cream Overnight Oats
Final Thoughts…
Savory breakfasts don’t always get the love they deserve, but this one might convert you. It’s cozy, flavorful, and has that golden-toasty thing going on. You’re using pantry ingredients and turning old bread into something that looks like you tried. And the fact that it freezes and toasts back up perfectly? Honestly, that’s the real flex. Try it, save some in your freezer, and tag me when you make it.
Spiced Savory Vegan French Toast
Ingredients
Base Batter:
- 1 cup chickpea flour or gram or besan flour – 100g
- 1 tsp flax meal for binding
- 1 cup water or unsweetened plant milk – 236ml
- 1/2 baguette sliced into 1/2 inch thick pieces (stale or day-old works best)
- 1/4 cup finely chopped onion
- 1-2 green chili peppers finely chopped (adjust to heat preference)
- Salt and black pepper to taste
- 1/4 to 1/2 tsp kala namak black salt, to sprinkle on top after cooking
- 1-2 tbsp neutral oil for pan-frying
Spices:
- 1/2 tsp ground turmeric
- 1/4 tsp cayenne pepper or 1 tsp paprika for milder flavor
- 1/2 tsp ground cumin
- 1 tsp ground coriander
To serve (optional, but delish):
- Hummus or vegan yogurt
- Fresh salad cucumber, tomato, greens
- Pickled onions or a quick chutney
Instructions
- In a large bowl, whisk together the chickpea flour, flax meal, spices, onion, chilies, water or milk, salt, and pepper. You want a smooth, pancake-like batter that coats the back of a spoon. If it’s too thick, add a splash of more liquid. If it’s too thin, add a spoon of chickpea flour and whisk again.
- Slice your baguette into 1/2-inch rounds. Stale bread works best here because it soaks up the batter without falling apart. If you are using sandwich bread, lightly toast it first to dry it out.
- Dip each slice into the batter. Let it soak for 10 to 15 seconds on each side, enough to absorb flavor without turning soggy.
- Heat a skillet over medium heat. Add a little oil and swirl it around the pan. Place the soaked bread slices in the pan and cook for 2 to 3 minutes per side until golden brown.
- Once flipped, lower the heat and cover the skillet with a lid. This helps cook the center without drying it out. Once both sides are crisp and the toast is cooked through, transfer to a plate.
- Sprinkle each piece with a small pinch of kala namak while it’s still hot. It gives that eggy flavor without being overpowering.
- Serve with some hummus or vegan yogurt and a handful of cucumber-tomato salad on the side. You can also instead add sliced avocado and some chili oil for a brunchy moment.
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