Quick & Easy French Toast

During the week I try to have a healthy breakfast, so by the time the weekend comes I always crave something drowned in maple syrup. Traditional french toast is made with a custard (eggs and milk) that browns and crisps, so to achieve that with all vegan ingredients can be tricky. I’ve seen recipes calling for tofu, but I’ve found that it gives it too much of a soy flavor which can be a little off-putting. So here’s a simple recipe you can make in ten minutes or less to fill the void in your french toast soul.


  • Stale Italian bread, cut into inch thick slices on a bias
  • 1/2 C plant milk
  • 1 Tbsp flax seed meal
  • 2 Tbsp water
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tsp kala namak (black salt)
  • Pinch of salt
  • Cooking spray
  • Vegan butter
  • Maple syrup


  1. Heat a cast iron skillet or griddle on medium, and lightly mist it with cooking spray or a small pat of vegan butter.
  2. While the skillet is heating, combine the water and flax seed and set aside. Next, combine the milk, vanilla, cinnamon, kala namak and salt in a shallow pie dish.
  3. After about 3 or so minutes, the flax and water should have thickened to form an egg-like texture. If it’s too thick, thin it with a few drops of water, then add to the milk mixture.
  4. Cut your stale bread into one inch thick slices on a bias, then submerge and flip them in the milk mixture to ensure they’re adequately moist. If your bread is really stale like mine, you may need to let the pieces of bread sit in the milk for a minute but you don’t want it to be soggy and dripping.
  5. Add the bread to the hot skillet, and try to only flip them once so they form a crust. If your skillet starts smoking, lower the heat because it’ll begin to burn the french toast.
  6. Once the bread is crusty and no longer wet, transfer to a plate. Top with with an extra few sprinkles of cinnamon, a pat of butter, and warm maple syrup. Feel free to add fresh fruit, and serve hot.

And that’s that. If you make this or any other recipes featured here, use #killertofublog on social media!

Boozy Vegan Vodka Sauce

One of my favorite things in the entire world is any kind of pasta with vodka sauce, and considering it’s mostly cream and panchetta, I’ve had to suffer without it for quite a long time. So here is a simple recipe with some surprising ingredients that can even be finished halfway for a regular marinara by simply omitting the ingredients with a * next to them.

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Ride-or-Die Vegan Essentials for your Resolution

Of course January is the perfect time of year for people to change their lives around, whether they start going to the gym, practicing more self-care or participating in Veganuary and going vegan for a month (hopefully longer!) But a really common question is “Where do I start?” and I think these beginner roadblocks are what lead to many a discouraged new vegan, and may lead to giving up on veganism altogether because it seems too hard. I’ll start with some tips:

*Disclaimer: I’m not advocating for nor against plant based diets (as opposed to a vegan lifestyle), I’m discussing what works best for me personally and this post is not to be read as the be-all, end-all vegan bible*

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