Meet my very favourite veggie burger: Beet Burgers! These vegan patties are smoky, flavourful, and absolutely satisfying, perfect for piling onto a bun with your go-to toppings.
The best veggie burger I’ve ever sunk my teeth into was at J. Alexander’s. I ordered my burger, ready to be underwhelmed, and I panicked: “I think you gave me a meat burger! It looks like meat!” The waiter, laughing, clarified that it was indeed a veggie burger and I was mistaking the beets for beef. But how did it taste…so burger-y? The flavour, the textures! This burger was firm! It wasn’t mushy! It was DELECTABLE! My mind immediately went to work trying to think of how I could recreate it at home (preferably with my Vegan Burger Buns! ).
What Makes These the Best Veggie Burgers
After some investigative work (i.e., intense Googling!), I found that the chefs use brown rice, oats, beets, mushrooms and black beans to make J. Alexander’s beet burgers. Here are the elements that make this recipe work:
- Sweet, umami, and smoky flavours . J. Alexander also uses a “sweet soy sauce,” which you can only find at specialty stores, so I opted for a suitable, easier supermarket substitute: maple syrup, soy sauce, and liquid smoke .
- Binders for body . I ground oats into flour to help hold the burgers together, along with adding nutty cooked brown rice for a satisfying texture.
- Roasted beets . Roasting the beets rather than adding them raw unleashes a smooth velvet-y texture and more concentrated flavour.
Notes on Ingredients
Get ready for the best veggie burgers you’ve ever had! Here’s what you’ll need to make these beet burgers. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Mushrooms – Cremini or white mushrooms are both good options.
- Bell pepper
- Black beans – I use canned beans; if you want to use dried, cook them first.
- Brown rice – You’ll need the rice to be cooked too. I’ve also made these burgers with cooked quinoa !
- Onion and garlic – Aromatics that make the beet burger patties delicious! Mince the garlic so it mixes evenly into the burger mixture.
- Flour – I use oat flour or gluten-free flour, but all-purpose flour also works.
- Roasted beets – Follow the roasting instructions here: Beet “Feta” Salad .
- Paprika
- Maple syrup, soy sauce, and liquid smoke – The trio that adds depth to the flavour of these burgers.
- Salt and pepper
How to Make Beet Burgers
I’ll show you the process of making these beet burgers in the step-by-step guide below!
Pulse the beets to chop them.
- Pulse the beets . Add the roasted beets to a food processor and pulse for 30 seconds.
- Add the rest of the ingredients . Pulse everything else in with the beets to incorporate.
Form the beet burger patties.
- Shape the burgers . Line a baking sheet with parchment paper. Coat your hands with oil or cooking spray and divide the mixture into your desired number of patties. (You can make 3 large burgers or 6 smaller ones.)
- Chill . Place the baking sheet in the fridge and chill for at least 2 hours.
- Cook . Heat 2 tablespoons of oil in a skillet set over medium heat. Add the patties and cook 4 to 6 minutes per side, until crispy on the outside and warmed through.
Tips for Perfect Beet Burgers
- Longer is better in the fridge . You can either chill the patties for 2 hours the fridge, then cook, or chill them overnight. I would say overnight is worth it, but if you want them for dinner that night, 2 hours will provide a lovely burger.
- Don’t over-process . Pulse the burger mixture just until it’s combined. You want some texture there! If you pulse it until it’s a paste, your burgers will be mushy.
- Flip carefully . If you’re making the big size of these burgers, you’ll need to flip them carefully to keep them from falling apart. To do this, slip a large spatula underneath the burger and loosen it from the pan first. Once it’s loosened, place the spatula completely under it and flip quickly.
My Favourite Veggie Burger Toppings
I usually go classic with these beet burgers: plant-based cheese, sliced onion, thick slices of tomato, lettuce, mustard, and Homemade Pickles . Here are a few other options to try:
- Caramelized Onions
- Quick Pickled Red Onions
- Garlic Mushrooms
- Vegan Mayo
- Homemade Hummus
Serving Suggestions
Pair your beet burgers with Truffle Fries , Garlic Fries , or Sweet Potato Fries for a restaurant-style meal at home! These Air Fryer Shoestring Fries are also amazing if you love your fries thin and crispy.
How to Store Leftovers
- Refrigerator : Transfer leftover beet burger patties to an airtight container and refrigerate up to 4 days.
- Freezer : Freeze beet burgers in an airtight container or freezer bag with parchment paper between the layers. They’ll keep up to 3 months.
- To reheat : Warm the beet burgers in a skillet coated with nonstick spray or oil over medium-high heat.
More Veggie Burger Recipes
- Falafel Burger
- Quinoa Veggie Burgers
- Easy Grillable Veggie Burgers
- Quinoa Burgers
Ingredients
- ½ cup chopped mushrooms , 35 g
- 2 ounces bell peppers , or ¼ cup chopped bell peppers, 55 g
- 7 ounces black beans , or ¾ cup, 200 g
- 2 ½ cups cooked brown rice , 400 g
- ½ onion , diced
- 4 cloves garlic , minced
- ½ cup flour , I used oat flour or gluten free flour mix, 60 g
- 3 ounces roasted chopped beets , about ½ cup chopped beets, 85 g
- ½ teaspoon paprika , 1.5 g
- ½ tablespoon maple syrup , 7.5 mL
- 1 tablespoon soy sauce , 15 mL
- 1/4 teaspoon liquid smoke , optional, 1.25 mL
- Salt & Pepper to taste
Instructions
- In a food processor, add the beets. Pulse until cut up, about 30 seconds. Add the rest of the ingredients, including seasonings. Pulse until combined, not too much to make it mushy but until incorporated.
- On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first – they are sticky!). They can make 3 large burgers or 6 smaller burgers. Refrigerate for about 2 hours, or overnight if possible.
- When burgers are chilled, in a pan over medium heat, heat about 2 tablespoons olive oil. Add the burgers to it and cook about 4-6 minutes on each side, until crispy and cooked through.
- Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and mustard. Enjoy!
Notes
- If you have the time, leaving these burger overnight in the fridge to set before cooking would make them even better and firmer.
- Liquid smoke gives the burger a unique taste as if the burger had been grilled over a smoky grill. You could also use vegan worcestershire sauce instead.
- You can make oat flour at home by grounding the equal amount of rolled/old-fashioned oats.
- Refrigerator : Transfer leftover beet burger patties to an airtight container and refrigerate up to 4 days.
- Freezer : Freeze beet burgers in an airtight container or freezer bag with parchment paper between the layers. They’ll keep up to 3 months.
- To reheat : Warm the beet burgers in a skillet coated with nonstick spray or oil over medium-high heat.
Meet my very favourite veggie burger: Beet Burgers! These vegan patties are smoky, flavourful, and absolutely satisfying, perfect for piling onto a bun with your go-to toppings.
The best veggie burger I’ve ever sunk my teeth into was at J. Alexander’s. I ordered my burger, ready to be underwhelmed, and I panicked: “I think you gave me a meat burger! It looks like meat!” The waiter, laughing, clarified that it was indeed a veggie burger and I was mistaking the beets for beef. But how did it taste…so burger-y? The flavour, the textures! This burger was firm! It wasn’t mushy! It was DELECTABLE! My mind immediately went to work trying to think of how I could recreate it at home (preferably with my Vegan Burger Buns! ).
What Makes These the Best Veggie Burgers
After some investigative work (i.e., intense Googling!), I found that the chefs use brown rice, oats, beets, mushrooms and black beans to make J. Alexander’s beet burgers. Here are the elements that make this recipe work:
- Sweet, umami, and smoky flavours . J. Alexander also uses a “sweet soy sauce,” which you can only find at specialty stores, so I opted for a suitable, easier supermarket substitute: maple syrup, soy sauce, and liquid smoke .
- Binders for body . I ground oats into flour to help hold the burgers together, along with adding nutty cooked brown rice for a satisfying texture.
- Roasted beets . Roasting the beets rather than adding them raw unleashes a smooth velvet-y texture and more concentrated flavour.
Notes on Ingredients
Get ready for the best veggie burgers you’ve ever had! Here’s what you’ll need to make these beet burgers. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Mushrooms – Cremini or white mushrooms are both good options.
- Bell pepper
- Black beans – I use canned beans; if you want to use dried, cook them first.
- Brown rice – You’ll need the rice to be cooked too. I’ve also made these burgers with cooked quinoa !
- Onion and garlic – Aromatics that make the beet burger patties delicious! Mince the garlic so it mixes evenly into the burger mixture.
- Flour – I use oat flour or gluten-free flour, but all-purpose flour also works.
- Roasted beets – Follow the roasting instructions here: Beet “Feta” Salad .
- Paprika
- Maple syrup, soy sauce, and liquid smoke – The trio that adds depth to the flavour of these burgers.
- Salt and pepper
How to Make Beet Burgers
I’ll show you the process of making these beet burgers in the step-by-step guide below!
Pulse the beets to chop them.
- Pulse the beets . Add the roasted beets to a food processor and pulse for 30 seconds.
- Add the rest of the ingredients . Pulse everything else in with the beets to incorporate.
Form the beet burger patties.
- Shape the burgers . Line a baking sheet with parchment paper. Coat your hands with oil or cooking spray and divide the mixture into your desired number of patties. (You can make 3 large burgers or 6 smaller ones.)
- Chill . Place the baking sheet in the fridge and chill for at least 2 hours.
- Cook . Heat 2 tablespoons of oil in a skillet set over medium heat. Add the patties and cook 4 to 6 minutes per side, until crispy on the outside and warmed through.
Tips for Perfect Beet Burgers
- Longer is better in the fridge . You can either chill the patties for 2 hours the fridge, then cook, or chill them overnight. I would say overnight is worth it, but if you want them for dinner that night, 2 hours will provide a lovely burger.
- Don’t over-process . Pulse the burger mixture just until it’s combined. You want some texture there! If you pulse it until it’s a paste, your burgers will be mushy.
- Flip carefully . If you’re making the big size of these burgers, you’ll need to flip them carefully to keep them from falling apart. To do this, slip a large spatula underneath the burger and loosen it from the pan first. Once it’s loosened, place the spatula completely under it and flip quickly.
My Favourite Veggie Burger Toppings
I usually go classic with these beet burgers: plant-based cheese, sliced onion, thick slices of tomato, lettuce, mustard, and Homemade Pickles . Here are a few other options to try:
- Caramelized Onions
- Quick Pickled Red Onions
- Garlic Mushrooms
- Vegan Mayo
- Homemade Hummus
Serving Suggestions
Pair your beet burgers with Truffle Fries , Garlic Fries , or Sweet Potato Fries for a restaurant-style meal at home! These Air Fryer Shoestring Fries are also amazing if you love your fries thin and crispy.
How to Store Leftovers
- Refrigerator : Transfer leftover beet burger patties to an airtight container and refrigerate up to 4 days.
- Freezer : Freeze beet burgers in an airtight container or freezer bag with parchment paper between the layers. They’ll keep up to 3 months.
- To reheat : Warm the beet burgers in a skillet coated with nonstick spray or oil over medium-high heat.
More Veggie Burger Recipes
- Falafel Burger
- Quinoa Veggie Burgers
- Easy Grillable Veggie Burgers
- Quinoa Burgers
Ingredients
- ½ cup chopped mushrooms , 35 g
- 2 ounces bell peppers , or ¼ cup chopped bell peppers, 55 g
- 7 ounces black beans , or ¾ cup, 200 g
- 2 ½ cups cooked brown rice , 400 g
- ½ onion , diced
- 4 cloves garlic , minced
- ½ cup flour , I used oat flour or gluten free flour mix, 60 g
- 3 ounces roasted chopped beets , about ½ cup chopped beets, 85 g
- ½ teaspoon paprika , 1.5 g
- ½ tablespoon maple syrup , 7.5 mL
- 1 tablespoon soy sauce , 15 mL
- 1/4 teaspoon liquid smoke , optional, 1.25 mL
- Salt & Pepper to taste
Instructions
- In a food processor, add the beets. Pulse until cut up, about 30 seconds. Add the rest of the ingredients, including seasonings. Pulse until combined, not too much to make it mushy but until incorporated.
- On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first – they are sticky!). They can make 3 large burgers or 6 smaller burgers. Refrigerate for about 2 hours, or overnight if possible.
- When burgers are chilled, in a pan over medium heat, heat about 2 tablespoons olive oil. Add the burgers to it and cook about 4-6 minutes on each side, until crispy and cooked through.
- Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and mustard. Enjoy!
Notes
- If you have the time, leaving these burger overnight in the fridge to set before cooking would make them even better and firmer.
- Liquid smoke gives the burger a unique taste as if the burger had been grilled over a smoky grill. You could also use vegan worcestershire sauce instead.
- You can make oat flour at home by grounding the equal amount of rolled/old-fashioned oats.
- Refrigerator : Transfer leftover beet burger patties to an airtight container and refrigerate up to 4 days.
- Freezer : Freeze beet burgers in an airtight container or freezer bag with parchment paper between the layers. They’ll keep up to 3 months.
- To reheat : Warm the beet burgers in a skillet coated with nonstick spray or oil over medium-high heat.
Meet my very favourite veggie burger: Beet Burgers! These vegan patties are smoky, flavourful, and absolutely satisfying, perfect for piling onto a bun with your go-to toppings.
The best veggie burger I’ve ever sunk my teeth into was at J. Alexander’s. I ordered my burger, ready to be underwhelmed, and I panicked: “I think you gave me a meat burger! It looks like meat!” The waiter, laughing, clarified that it was indeed a veggie burger and I was mistaking the beets for beef. But how did it taste…so burger-y? The flavour, the textures! This burger was firm! It wasn’t mushy! It was DELECTABLE! My mind immediately went to work trying to think of how I could recreate it at home (preferably with my Vegan Burger Buns! ).
What Makes These the Best Veggie Burgers
After some investigative work (i.e., intense Googling!), I found that the chefs use brown rice, oats, beets, mushrooms and black beans to make J. Alexander’s beet burgers. Here are the elements that make this recipe work:
- Sweet, umami, and smoky flavours . J. Alexander also uses a “sweet soy sauce,” which you can only find at specialty stores, so I opted for a suitable, easier supermarket substitute: maple syrup, soy sauce, and liquid smoke .
- Binders for body . I ground oats into flour to help hold the burgers together, along with adding nutty cooked brown rice for a satisfying texture.
- Roasted beets . Roasting the beets rather than adding them raw unleashes a smooth velvet-y texture and more concentrated flavour.
Notes on Ingredients
Get ready for the best veggie burgers you’ve ever had! Here’s what you’ll need to make these beet burgers. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Mushrooms – Cremini or white mushrooms are both good options.
- Bell pepper
- Black beans – I use canned beans; if you want to use dried, cook them first.
- Brown rice – You’ll need the rice to be cooked too. I’ve also made these burgers with cooked quinoa !
- Onion and garlic – Aromatics that make the beet burger patties delicious! Mince the garlic so it mixes evenly into the burger mixture.
- Flour – I use oat flour or gluten-free flour, but all-purpose flour also works.
- Roasted beets – Follow the roasting instructions here: Beet “Feta” Salad .
- Paprika
- Maple syrup, soy sauce, and liquid smoke – The trio that adds depth to the flavour of these burgers.
- Salt and pepper
How to Make Beet Burgers
I’ll show you the process of making these beet burgers in the step-by-step guide below!
Pulse the beets to chop them.
- Pulse the beets . Add the roasted beets to a food processor and pulse for 30 seconds.
- Add the rest of the ingredients . Pulse everything else in with the beets to incorporate.
Form the beet burger patties.
- Shape the burgers . Line a baking sheet with parchment paper. Coat your hands with oil or cooking spray and divide the mixture into your desired number of patties. (You can make 3 large burgers or 6 smaller ones.)
- Chill . Place the baking sheet in the fridge and chill for at least 2 hours.
- Cook . Heat 2 tablespoons of oil in a skillet set over medium heat. Add the patties and cook 4 to 6 minutes per side, until crispy on the outside and warmed through.
Tips for Perfect Beet Burgers
- Longer is better in the fridge . You can either chill the patties for 2 hours the fridge, then cook, or chill them overnight. I would say overnight is worth it, but if you want them for dinner that night, 2 hours will provide a lovely burger.
- Don’t over-process . Pulse the burger mixture just until it’s combined. You want some texture there! If you pulse it until it’s a paste, your burgers will be mushy.
- Flip carefully . If you’re making the big size of these burgers, you’ll need to flip them carefully to keep them from falling apart. To do this, slip a large spatula underneath the burger and loosen it from the pan first. Once it’s loosened, place the spatula completely under it and flip quickly.
My Favourite Veggie Burger Toppings
I usually go classic with these beet burgers: plant-based cheese, sliced onion, thick slices of tomato, lettuce, mustard, and Homemade Pickles . Here are a few other options to try:
- Caramelized Onions
- Quick Pickled Red Onions
- Garlic Mushrooms
- Vegan Mayo
- Homemade Hummus
Serving Suggestions
Pair your beet burgers with Truffle Fries , Garlic Fries , or Sweet Potato Fries for a restaurant-style meal at home! These Air Fryer Shoestring Fries are also amazing if you love your fries thin and crispy.
How to Store Leftovers
- Refrigerator : Transfer leftover beet burger patties to an airtight container and refrigerate up to 4 days.
- Freezer : Freeze beet burgers in an airtight container or freezer bag with parchment paper between the layers. They’ll keep up to 3 months.
- To reheat : Warm the beet burgers in a skillet coated with nonstick spray or oil over medium-high heat.
More Veggie Burger Recipes
- Falafel Burger
- Quinoa Veggie Burgers
- Easy Grillable Veggie Burgers
- Quinoa Burgers
Ingredients
- ½ cup chopped mushrooms , 35 g
- 2 ounces bell peppers , or ¼ cup chopped bell peppers, 55 g
- 7 ounces black beans , or ¾ cup, 200 g
- 2 ½ cups cooked brown rice , 400 g
- ½ onion , diced
- 4 cloves garlic , minced
- ½ cup flour , I used oat flour or gluten free flour mix, 60 g
- 3 ounces roasted chopped beets , about ½ cup chopped beets, 85 g
- ½ teaspoon paprika , 1.5 g
- ½ tablespoon maple syrup , 7.5 mL
- 1 tablespoon soy sauce , 15 mL
- 1/4 teaspoon liquid smoke , optional, 1.25 mL
- Salt & Pepper to taste
Instructions
- In a food processor, add the beets. Pulse until cut up, about 30 seconds. Add the rest of the ingredients, including seasonings. Pulse until combined, not too much to make it mushy but until incorporated.
- On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first – they are sticky!). They can make 3 large burgers or 6 smaller burgers. Refrigerate for about 2 hours, or overnight if possible.
- When burgers are chilled, in a pan over medium heat, heat about 2 tablespoons olive oil. Add the burgers to it and cook about 4-6 minutes on each side, until crispy and cooked through.
- Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and mustard. Enjoy!
Notes
- If you have the time, leaving these burger overnight in the fridge to set before cooking would make them even better and firmer.
- Liquid smoke gives the burger a unique taste as if the burger had been grilled over a smoky grill. You could also use vegan worcestershire sauce instead.
- You can make oat flour at home by grounding the equal amount of rolled/old-fashioned oats.
- Refrigerator : Transfer leftover beet burger patties to an airtight container and refrigerate up to 4 days.
- Freezer : Freeze beet burgers in an airtight container or freezer bag with parchment paper between the layers. They’ll keep up to 3 months.
- To reheat : Warm the beet burgers in a skillet coated with nonstick spray or oil over medium-high heat.
Vegan Beet Burgers
Ingredients
- ½ cup chopped mushrooms 35 g
- 2 ounces bell peppers or ¼ cup chopped bell peppers, 55 g
- 7 ounces black beans or ¾ cup, 200 g
- 2 ½ cups cooked brown rice 400 g
- ½ onion diced
- 4 cloves garlic minced
- ½ cup flour I used oat flour or gluten free flour mix, 60 g
- 3 ounces roasted chopped beets about ½ cup chopped beets, 85 g
- ½ teaspoon paprika 1.5 g
- ½ tablespoon maple syrup 7.5 mL
- 1 tablespoon soy sauce 15 mL
- 1/4 teaspoon liquid smoke optional, 1.25 mL
- Salt & Pepper to taste
Instructions
- In a food processor, add the beets. Pulse until cut up, about 30 seconds. Add the rest of the ingredients, including seasonings. Pulse until combined, not too much to make it mushy but until incorporated.
- On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first - they are sticky!). They can make 3 large burgers or 6 smaller burgers. Refrigerate for about 2 hours, or overnight if possible.
- When burgers are chilled, in a pan over medium heat, heat about 2 tablespoons olive oil. Add the burgers to it and cook about 4-6 minutes on each side, until crispy and cooked through.
- Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and mustard. Enjoy!
Video
Notes
- If you have the time, leaving these burger overnight in the fridge to set before cooking would make them even better and firmer.
- Liquid smoke gives the burger a unique taste as if the burger had been grilled over a smoky grill. You could also use vegan worcestershire sauce instead.
- You can make oat flour at home by grounding the equal amount of rolled/old-fashioned oats.
- Refrigerator : Transfer leftover beet burger patties to an airtight container and refrigerate up to 4 days.
- Freezer : Freeze beet burgers in an airtight container or freezer bag with parchment paper between the layers. They’ll keep up to 3 months.
- To reheat : Warm the beet burgers in a skillet coated with nonstick spray or oil over medium-high heat.
Nutrition
Vegan Beet Burgers https://jessicainthekitchen.com/vegan-beet-burger-recipe/ November 12, 2025
With a rich vegan custard, tender bread, and a caramel drizzle over the top, this Creme Brûlée French Toast has the flavour of the classic dessert, but in the form of a crowd-pleasing breakfast!
The only thing better than shattering the crisp sugary topping on creme brûlée is digging past those sweet caramelised shards and getting to the rich, creamy custard beneath. This creme brûlée French toast doesn’t have the torched sugar on top (we don’t want to set the bread on fire!), but the rich, creamy custard? Oh, it’s got that and THEN some, friends! Instead of the caramelised layer of sugar on top, we add caramel sauce for that same taste, without the blowtorch.
Why This Creme Brûlée French Toast Is Destined to Be a Brunch Favourite
Between holiday brunches and family visits, this is the time of year when you want to have some GOOD brunch recipes (like Eggnog French Toast !) in your back pocket. And this creme brûlée French toast is better than good—it’s divine!
- Rich layers of flavour . Start with a good bread, layer in caramel sauce and brandy-infused vanilla custard, and each bite of this creme brûlée French toast is absolute bliss!
- Overnight option . You can assemble this French toast casserole the night before you plan on baking it, which means your work in the morning is minimal. (That’s a definitely plus for anyone who’s not exactly at their best in the AM!)
- Everyone will love it . This isn’t one of those vegan dishes that only vegans will enjoy. Like my Cinnamon Roll French Toast and Vegan Pumpkin French Toast , it has a universally-pleasing flavour that means everyone at the table will want seconds!
Notes on Ingredients
This creme brûlée French toast recipe has a lot of overlap with my classic Vegan French Toast in terms of the ingredients you’ll need. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Caramel Base & Sauce :
- Vegan butter – I like to use my homemade Vegan Butter .
- Brown sugar – Light or dark brown sugar will both work for this recipe.
- Maple syrup or corn syrup – Maple syrup will add a subtle maple flavour to the caramel, while light corn syrup has vanilla flavour added to it.
Bread Layer :
- French bread or brioche-style bread – You can use my Classic French Bread Recipe , Vegan Japanese Milk Bread , or Gluten-Free Sandwich Bread , which are all vegan!
Custard Mixture :
- Coconut cream – You can scoop this from a can of chilled coconut milk, but now that they sell coconut cream in cans, I usually just buy one of those and then I don’t have leftover coconut water!
- Unsweetened almond milk – Or another unsweetened and unflavoured plant milk.
- Cornstarch – This thickens the custard.
- Maple syrup – The main sweetener in the custard, this also adds a nice flavour.
- Vanilla extract – You can use liquid vanilla extract or vanilla bean paste.
- Brandy-based orange liqueur – Such as Grand Marnier. For an alcohol-free version, use orange juice.
- Sea salt – Just a bit, for balance.
- Turmeric – Optional, for a golden colour.
How to Make Creme Brûlée French Toast
Once you gather up all your ingredients, it’s time to start cooking! Here’s a step-by-step view of the process.
Make the caramel.
- Make the caramel . Melt the butter in a saucepan over medium heat. Then, stir in the brown sugar and maple syrup. Continue stirring until the sugar dissolves and the mixture is smooth.
- Pour caramel into dish . Pour half of the caramel into a greased baking dish, coating it in an even layer. Chill the remaining caramel.
Add bread slices.
- Add the bread . Place the bread in the pan over the caramel.
- Make the custard . Whisk or blend the coconut cream, almond milk, cornstarch, maple syrup, vanilla, orange liqueur, salt, and turmeric until smooth.
Add custard to dish.
- Assemble . Pour the custard over the bread and press the bread with a spatula so it soaks up the custard. Cover the baking dish; chill for at least 30 minutes or up to overnight.
- Prepare to bake . Let the casserole come to room temperature for 20 minutes while preheating the oven to 350ºF.
Bake.
- Bake . Place the pan in the oven and bake uncovered for 35 to 40 minutes, or until the custard is set and the top is golden.
- Serve . Warm the reserved caramel sauce and plate the creme brûlée French toast with a drizzle of the caramel.
Tips and Variations for Perfect French Toast
Vegan French toast is a bit different from traditional French toast, but a lot of the same tricks apply!
- Dry out the bread for best results . Stale bread is best for making this creme brûlée French toast, or you can toast the bread in a 325ºF oven until it’s no longer moist. This allows the bread to soak up the custard without getting mushy.
- Make sure the bread is submerged . Just before placing the pan in the oven, press down on the bread with the spatula again to make sure it’s all well-soaked. Dry parts of the bread will bake up dry in the oven.
- Swap the coconut cream . You can use my Vegan Heavy Cream Substitute instead of the coconut cream if you’d like.
What to Serve With Creme Brûlée French Toast
Sliced bananas or fresh berries would be perfection with this French toast casserole, as would a dollop of Cashew Whipped Cream . For a little protein and a savoury contrast to the sweetness, serve it with Tofu Bacon or Fluffy Tofu Scramble .
How to Store and Reheat Leftovers
- Refrigerator : Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer : Creme brûlée French toast can be wrapped in the baking dish for freezing or you can transfer smaller portions of leftovers to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm leftovers in a 350ºF oven or in the microwave until heated through.
More Vegan Brunch Ideas
- Easy Vegan Quiche
- Jalapeño Cornbread Waffles
- Vegan Breakfast Pizza
- Biscuits and Gravy Casserole
Ingredients
Caramel Base & Sauce
- ¾ cup vegan butter , 115 g
- 1 cup packed brown sugar , 200 g
- 2 tablespoons maple syrup or corn syrup , 30 mL
Bread Layer
- 1 large loaf French bread or brioche-style bread , cut into 6 slices, each 1 inch thick – about 450 g
Custard Mixture
- 1 ½ cups canned coconut cream , 360 mL
- 1 cup unsweetened almond milk , or other plant milk – 240 mL
- ¼ cup cornstarch , 32 g
- ¼ cup maple syrup , 60 mL
- 2 teaspoons vanilla extract , 10 mL
- 1 teaspoon brandy-based orange liqueur , such as Grand Marnier or orange juice – 5 mL
- ¼ teaspoon sea salt , 1.5 g
- ⅛ teaspoon turmeric , optional, for colour – 0.5 g
Instructions
Prepare the Caramel Base
- In a small saucepan, melt all of the vegan butter over medium heat. Stir in the brown sugar and maple syrup (or corn syrup) until the sugar dissolves and the mixture is smooth, about 2–3 minutes.
- Pour half of the caramel mixture into the bottom of a greased 9×13-inch (23×33 cm) baking dish, tilting to coat evenly.
- Reserve the remaining half in a jar or bowl, cover, and refrigerate for serving later.
Assemble
- Slice off the crusts of the bread if desired, then arrange the bread slices in a snug single layer on top of the caramel in the baking dish.
- In a blender or mixing bowl, whisk together coconut cream, almond milk, cornstarch, maple syrup, vanilla, orange liqueur, salt, and turmeric (if using) until completely smooth and slightly thickened.
- Pour the custard mixture evenly over the bread, pressing gently with a spatula so the bread absorbs the liquid. Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes, or overnight.
Bake and Serve
- When ready to bake, preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it stand at room temperature for 20 minutes.
- Bake uncovered for 35–40 minutes, until the custard is set and the top is lightly golden.
- While the casserole bakes, gently reheat the reserved caramel sauce in a saucepan or microwave until pourable.
- Slice and serve the casserole warm, drizzling each portion with the warmed caramel sauce.
Notes
- Refrigerator : Transfer leftovers to an airtight container and refrigerate for up to 4 days.
- Freezer : Creme brûlée French toast can be wrapped in the baking dish for freezing or you can transfer smaller portions of leftovers to an airtight container or freezer bag. Freeze for up to 3 months. Thaw in the fridge before reheating.
- To reheat : Warm leftovers in a 350ºF oven or in the microwave until heated through.
