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+ servings
Stak of Torrejas Veganas on a Plate

Torrejas Veganas

$2.42 recipe | $0.40 serving
Mitch and Justine
In this vegan version of torrejas, bolillo bread is coated with plant milk and chickpea flour. Cook your slices to golden brown perfection, then finish everything off with a cinnamon-infused piloncillo syrup!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Brunch
Cuisine Mexican, Vegan
Servings 6 servings
Calories 367 kcal

Equipment

  • Mixing bowls
  • Large skillet
  • Saucepan
  • Mesh Strainer

Ingredients
 

Bread

  • 3 large bolillo rolls ($0.48)
  • Neutral vegetable oil for cooking

Syrup

  • 1 8-ounce piloncillo cone ($0.35)
  • 3 whole cloves ($0.01)
  • ½ stick cinnamon ($0.02)
  • 1 cup water ($0.01)
  • 1-2 pieces orange peel optional

Batter

  • ½ cup chickpea flour ($0.64)
  • ½ cup water ($0.01)
  • 2 cups plant milk, room temperature ($0.69)
  • 3 tablespoons cane sugar ($0.01)
  • 1 teaspoon vanilla ($0.20)

Instructions
 

Bread

  • Preheat your oven to 300°F. Cut the bolillos into ~¾-inch slices, then lay them out on a baking sheet. Bake for about 5 minutes, flipping halfway, to dry out the bread. Alternatively, slice your bread the night before and leave it out.

Syrup

  • Add water, piloncillo, cloves, cinnamon, and orange peel to a medium saucepan. Bring to a simmer for 10-15 minutes, or until slightly thickened. Strain the syrup to remove orange, cinnamon, and cloves.

Batter

  • In a shallow bowl, whisk the chickpea flour and water together until no clumps remain. In another shallow bowl or baking dish, mix the plant milk, cane sugar, and vanilla. If the sugar is not dissolving, heat the milk mixture until warm.

Cooking

  • Heat a good amount of vegetable oil in a large skillet over medium. Dip each slice of bread in the milk first for 15-20 seconds per side, then in the chickpea “egg” mixture.
  • Fry each side until golden brown, about 2-3 minutes. Transfer torrejas to a paper towel-lined plate to absorb excess oil. Keep warm in the oven while you cook the rest.

Assembly

  • To serve, you can either soak the torrejas in the piloncillo syrup or serve them with a drizzle over top (our preferred method). Happy eating!

Video

Notes

  • Optional ingredients are not reflected in the price or calories of our recipes (calories also don't include the frying oil).
  • We calculate nutritional information for our recipes with Cronometer.
  • Recipe cost calculations are based on ingredients local to us and may vary from recipe-to-recipe.
  • All prices are in USD.

Nutrition

Serving: 1serving | Calories: 367kcal | Carbohydrates: 73.6g | Protein: 7.7g | Fat: 3.7g | Saturated Fat: 0.6g | Polyunsaturated Fat: 1.6g | Monounsaturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 470.6mg | Potassium: 151.2mg | Fiber: 3.1g | Sugar: 40.1g | Vitamin A: 5.1IU | Vitamin C: 0.1mg | Calcium: 165.6mg | Iron: 2.5mg
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