Always vegan and refined sugar-free, mostly gluten-free and oil-free

  • Katie

Pumpkin Protein French Toast

This fall and vegan take on a classic is the perfect recipe to make for the holidays to please all the relatives you may have staying over at your house these coming weeks.

French toast is a perfect dish to serve, when you're looking for something that will make a lot of servings, and still be easy, and affordable. Typically this is a very unhealthy dish, however I worked some magic and managed to make this dish so that it still satisfies all the needs I just stated, and is super healthy and nutritious.

Breakfast food has always been my favorite food, however since going vegan and embarking on my whole foods focused lifestyle finding truly healthy vegan breakfast recipes have been a struggle. I do however love oatmeal, like...I literally eat it every single day, and I am not exaggerating . Therefore I really do not try and experiment with creating breakfast recipes that often. This fall I hoped into the pumpkin spice bandwagon early, and have been using pumpkin in everything. This is not a bad thing at all though, pumpkin gets a bad reputation because the dishes/drinks it is typically used in, but let's not forget that pumpkin is a vegetable! Can you get any better than sneaking extra vegetables into your breakfast?

This dish is also high in protein, so not only will it be delicious, but it'll keep you full and satiated for hours afterwards. I made this a high protein dish by using my absolute favorite Plant Fusion Vanilla Complete Meal protein powder. Not only is this the best tasting protein powder I've tried, but it is LOADED with nutrients. It has a combination of whole foods fruits and vegetables to provide nutrients, as well as flax and algae oils, which is super important to incorporate into your diet as a vegan, for omega 3, 6, and 9! There's a whopping 20 grams of protein per serving, and 6 grams of fiber. The list of benefits of this product goes on and on, so I'll give you the link to their website, so you can get some for yourself! (also disclaimer, yes I am an ambassador for them, but I truly love and support everything this brand is about, and would be gushing about the product regardless).

Link to product:

(you can use "NATURALVEGAN" for a 25% discount (best discount available).)

Alright, who's ready for the recipe?


Total Time: 20 Minutes

Serves: 4 (2 slices per serving)


- 1 Cup Pumpkin Puree

- 8 Slices of Bread ( I used Ezekiel, but you can use whatever (always opt for whole grain)

- 2 Scoops Plant Fusion Vanilla Complete Meal protein powder

- 1/4 Cup Ground Flaxseed Mixed With 1/2 cup Water

- 2 Cups Unsweetened Soy Milk

- 2 Teaspoons Pumpkin Pie Spice

- Toppings on toppings: I used bananas, coconut, hemp seeds, nutmeg, and yacon syrup, however you can also use granola, maple syrup, pecans, etc.


  1. Begin by making your flax egg and setting aside, until it reaches an egg consistency.

  2. Once your flax egg is ready combine it with the pumpkin, protein powder, soy milk, and pumpkin pie spice, and mix until you get a nice thick liquid texture(you may need to add a bit of water, I find the longer this sits, the thicker it gets).

  3. Once your mixture is ready, four it into a shallow container, and begin soaking your bread slices in it, making sure they are fully coated.

  4. Take your coated slices, and put them on either a griddle, or pan. (If your pan is nonstick enough you can omit oil, however you may need to add a little bit of vegan butter, coconut oil, avocado oil, etc. in order to make sure the toast doesn't stick to the pan.)

  5. Cook each slice until it is soft on the inside, and nice an crunchy on the outside. Cut into triangles and serve with desired toppings!