Grab a knife and fork and dive into this french toast & rosemary peach compote! Some would think making a vegan french toast is an impossible feat, but it’s not! I figured it out by combining various recipes I found online, and I really think its success rate has to do with the type of bread you use. Look, it’s not exactly the same as coating it with egg batter, but it’s a pretty damn good substitute. And once you cover that bread with compote and syrup, there’s really not much difference anyway!
Planning a week’s worth of vegan breakfast? French toast & rosemary peach compote is just the the beginning of my favorite morning recipes. Here’s 5 more easy vegan breakfast recipes to keep you waking up on the right side of the bed.
french toast & rosemary peach compote
Vegan french toast is a real thing, and it's extra yummy with this sweet and savory peach compote.
rosemary peach compote
- 4 peaches, sliced
- 1/2 C water
- 1/2 C brown sugar
- 1 tsp finely chopped fresh rosemary
- 1/4 tsp ground nutmeg
- 1 C nondairy milk
- 1 tbsp arrowroot flour (or all-purpose flour)
- 1 tbsp maple syrup
- 2 tbsp nutritional yeast
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 6 slices bread
- 1-2 tbsp vegan butter, for frying
- maple syrup, for serving
- 1 tsp confectioners sugar, as garnish (optional)
Make the compote in a sauce over medium heat. Combine all the ingredients and stir to coat the peaches. Cook while stirring occasionally for 25 minutes until the liquid has been reduced. You still want a small amount of thick syrupy liquid to remain.
You can start preparing the french toast when the compote is halfway through cooking.
In a mixing bowl, whisk together nondairy milk, arrowroot flour, maple syrup, nutritional yeast, vanilla extract, and ground cinnamon. Transfer the mixture into a wide shallow dish and allow the slices of bread to soak in the mixture while your pan heats up.
Heat a non-stick pan over medium and coat the bottom with some vegan butter. Put your soaked bread slices into the pan and fry about 2 minutes each side until golden brown and crispy. I find it easiest to do one slice at a time so it cooks evenly in the pan.
Top your french toast with the rosemary peach compote, some pure maple syrup, and confectioners sugar (optional).
hot tip: if you use a gluten-free bread and the arrowroot flour in the batter, this recipe is gluten-free!