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Vegan Sourdough Discard Pancakes
Transform your sourdough starter’s discard into a batch of fluffy and flavorful pancakes. Perfect for breakfast or brunch, these vegan pancakes are a great way to reduce waste and get creative with your sourdough baking.
Ingredients:
– 1/2 cup sourdough starter discard (100% hydration)
– 1/4 cup plant-based milk
– 1 tablespoon maple syrup
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1/4 teaspoon vanilla extract
– 1/4 cup rolled oats
Instructions:
1. In a bowl, whisk together the sourdough starter discard, plant-based milk, maple syrup, and vanilla extract until smooth.
2. Add the salt, baking powder, and rolled oats. Whisk until well combined.
3. Heat a non-stick skillet or griddle over medium heat. Drop batter by 1/4 cupfuls.
4. Cook for 2-3 minutes or until bubbles appear on surface. Flip and cook for another 1-2 minutes.
5. Serve warm with your favorite toppings.
Cooking Time: 10-12 minutes
Garlic Herb Vegan Sourdough Discard Crackers
Transform your sourdough discard into crispy, flavorful crackers infused with garlic and herbs. These perfect accompaniments to soups, salads, or snacks are sure to delight.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup whole wheat flour
– 1/4 cup rolled oats
– 1/2 teaspoon salt
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh parsley
– 1 tablespoon chopped fresh thyme
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine discard, flour, oats, and salt. Mix until a shaggy dough forms.
3. Add olive oil, garlic, parsley, and thyme. Mix until the dough comes together in a cohesive ball.
4. Roll out the dough to 1/8 inch thickness. Cut into desired shapes or strips.
5. Place crackers on prepared baking sheet. Bake for 15-20 minutes, or until crispy and golden.
Cooking Time: 15-20 minutes
Vegan Sourdough Discard Banana Bread
Turn your sourdough starter’s discard into a deliciously moist and flavorful banana bread, perfect for a snack or breakfast on-the-go. This recipe is a great way to reduce food waste and make the most of your sourdough baking routine.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 ripe bananas, mashed
– 1/2 cup sugar
– 1/4 cup vegan oil or melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1/2 cup whole wheat flour
– 1/2 cup all-purpose flour
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together discard, mashed bananas, sugar, oil, vanilla extract, and salt.
3. Add flours and mix until just combined; do not overmix.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
6. Let cool on wire rack before slicing and serving.
Cooking Time: 45-50 minutes
Spicy Vegan Sourdough Discard Flatbread
Elevate your snack game with this flavorful flatbread recipe that utilizes sourdough discard and a kick of heat from jalapeños. Perfect for dipping into hummus, guacamole, or enjoying on its own.
Ingredients:
– 1 cup sourdough discard
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1/4 teaspoon sugar
– 1 jalapeño pepper, seeded and finely chopped
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, combine sourdough discard, warm water, olive oil, salt, sugar, and chopped jalapeño.
3. Mix until shaggy dough forms.
4. Knead for 5-7 minutes until smooth.
5. Divide dough into 2 equal pieces.
6. Roll out each piece to a thickness of about 1/8 inch (3 mm).
7. Place on baking sheet lined with parchment paper.
8. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Vegan Sourdough Discard Pretzel Bites
Transform your sourdough discard into delicious pretzel bites that are perfect for snacking or as a side dish. This recipe is easy to make and requires minimal ingredients.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup warm water
– 1 tablespoon apple cider vinegar
– 1 teaspoon salt
– 1 tablespoon vegan butter, melted
– Sesame seeds or pretzel topping of your choice (optional)
Instructions:
1. In a large bowl, combine sourdough discard, warm water, and apple cider vinegar. Mix until a sticky dough forms.
2. Add salt and melted vegan butter to the dough. Knead for 5-7 minutes until smooth and elastic.
3. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and then flatten slightly into a disk shape.
4. Place pretzel bites on a baking sheet lined with parchment paper, leaving about 1 inch of space between each bite.
5. Bake in a preheated oven at 400°F (200°C) for 12-15 minutes or until golden brown.
6. Remove from the oven and sprinkle with sesame seeds or your preferred topping (if using).
7. Let cool for 5 minutes before serving.
Cooking Time: 12-15 minutes
Cinnamon Sugar Vegan Sourdough Discard Donuts
Transform your sourdough discard into deliciously sweet and fluffy donuts, infused with the warmth of cinnamon and sugar. This recipe is a great way to use up excess sourdough starter and enjoy a tasty treat.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1 tablespoon vegan butter, melted
– Cinnamon sugar mixture (see below)
Cinnamon Sugar Mixture:
– 2 tablespoons granulated sugar
– 1 tablespoon ground cinnamon
Instructions:
1. In a large mixing bowl, combine sourdough discard, flour, sugar, yeast, and salt. Mix until well combined.
2. Add melted vegan butter and mix until the dough comes together.
3. Knead the dough for 5-7 minutes until smooth and elastic.
4. Cover and let the dough rest at room temperature for 1 hour.
5. Preheat oil in a deep frying pan to 350°F (175°C).
6. Pipe or drop the dough into the hot oil, making sure not to overcrowd.
7. Cook donuts for 2-3 minutes on each side, until golden brown and cooked through.
8. Remove from oil and let cool on paper towels.
9. While still warm, toss donuts in cinnamon sugar mixture.
Cooking Time: 15-20 minutes
Savory Vegan Sourdough Discard Waffles
Transform your sourdough discard into a delicious breakfast or snack with these savory vegan waffles. Perfect for using up excess starter, these crispy and flavorful treats are packed with umami flavor from miso paste and nutritional yeast.
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
– 1 tablespoon white miso paste
– 1 teaspoon nutritional yeast
– Optional: chopped scallions or chives for garnish
Instructions:
1. Preheat your waffle iron according to manufacturer’s instructions.
2. In a large bowl, whisk together sourdough discard, flour, cornstarch, salt, and black pepper until smooth.
3. Add olive oil, miso paste, and nutritional yeast; whisk until fully incorporated.
4. Pour approximately 1/4 cup of batter onto the center of the waffle iron.
5. Cook for 3-5 minutes or until the waffles are golden brown and crispy.
6. Repeat with remaining batter, greasing the waffle iron as needed.
Cooking Time: Approximately 15-20 minutes, depending on waffle iron speed and batch size.
Vegan Sourdough Discard Chocolate Chip Cookies
Elevate your baking game with these scrumptious vegan sourdough discard cookies, infused with the natural tanginess of sourdough and the richness of chocolate chips.
Ingredients:
• 1 cup sourdough discard (active and bubbly)
• 1/2 cup vegan sugar
• 1/4 cup unsalted vegan butter, melted
• 1 large egg replacement (such as flaxseed or chia seed)
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup semi-sweet vegan chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together sourdough discard, sugar, and melted butter until smooth.
3. Add egg replacement, vanilla extract, baking soda, and salt. Mix until well combined.
4. Fold in chocolate chips.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
6. Bake for 12-15 minutes or until lightly golden.
7. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Cooking Time: 12-15 minutes
Rosemary Olive Vegan Sourdough Discard Focaccia
This recipe utilizes sourdough discard to create a delicious and flavorful focaccia, perfect for snacking or serving as a side dish. The addition of rosemary and olives gives this vegan focaccia a savory and aromatic twist.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon active dry yeast
– 1/4 teaspoon salt
– 1/4 cup chopped fresh rosemary leaves
– 1/4 cup pitted and sliced green olives
Instructions:
1. In a large bowl, combine sourdough discard, warm water, olive oil, yeast, and salt. Mix until smooth.
2. Knead the dough for 5-7 minutes until it becomes elastic and slightly sticky.
3. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature for 4-6 hours.
4. Preheat oven to 425°F (220°C).
5. Punch down the dough and transfer to a baking sheet lined with parchment paper.
6. Sprinkle rosemary leaves and olives over the dough.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Vegan Sourdough Discard Blueberry Muffins
Transform your sourdough discard into a delicious treat with these moist and flavorful vegan blueberry muffins. Perfect for using up excess starter, these muffins are packed with sweet and tangy flavors.
Ingredients:
– 1/2 cup sourdough discard
– 1/4 cup sugar
– 1/2 cup whole wheat flour
– 1/2 cup rolled oats
– 1/4 cup blueberries, fresh or frozen
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1 tablespoon non-dairy milk (such as almond or soy milk)
– 1 tablespoon melted vegan butter or oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together sugar, flour, oats, baking powder, and salt.
3. Add sourdough discard, non-dairy milk, and melted vegan butter or oil. Mix until just combined.
4. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes, or until tops are golden brown.
Cooking Time: 20-25 minutes
Crispy Vegan Sourdough Discard Tortillas
Crispy Vegan Sourdough Discard Tortillas Recipe
Summary: Elevate your snack game with these crispy vegan sourdough discard tortillas, perfect for wraps, tacos, or just munching on. Made with the goodness of your sourdough starter and a few simple ingredients, they’re a delightful treat.
Ingredients:
• 1 cup sourdough discard (100% hydration)
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 tablespoon olive oil
Instructions:
1. In a bowl, mix together the sourdough discard and flour until just combined.
2. Add salt and mix until the dough comes together in a shaggy mass.
3. Knead the mixture for 5-7 minutes until it becomes smooth and pliable.
4. Cover the dough with plastic wrap or a damp cloth and rest for 30 minutes to allow the gluten to relax.
5. Divide the dough into 8-10 equal pieces and roll each piece into a ball.
6. Using a rolling pin, flatten each ball into a thin disk (about 1/16 inch thick).
7. Heat a non-stick skillet or cast-iron pan over medium-high heat. Cook tortillas for 30 seconds on each side, until crispy and golden.
Cooking Time: 10 minutes per batch of 8-10 tortillas
Vegan Sourdough Discard Cinnamon Rolls
Harness the power of sourdough discard to create tender, flavorful cinnamon rolls that are free from animal products. These sweet treats are perfect for a cozy breakfast or brunch.
Ingredients:
– 1 cup vegan sourdough discard (active and bubbly)
– 1/2 cup warm water
– 1 tablespoon sugar
– 2 teaspoons active dry yeast (vegan)
– 3 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup unsalted vegan butter, melted
– 1/2 cup cinnamon sugar mixture (see note)
Instructions:
1. In a large mixing bowl, combine sourdough discard, warm water, and sugar. Stir to dissolve.
2. Add yeast and stir to combine.
3. Gradually add flour and salt, stirring until a shaggy dough forms.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Roll out the dough to 1/4 inch thickness. Spread melted butter and cinnamon sugar mixture evenly.
6. Roll up the dough tightly and cut into 12 equal pieces.
7. Place rolls on a parchment-lined baking sheet, leaving space between each roll.
8. Let rise for 1 hour in a warm place.
9. Preheat oven to 375°F (190°C). Bake for 18-20 minutes or until golden brown.
Note: To make cinnamon sugar mixture, mix equal parts granulated sugar and cinnamon in a small bowl.
Herbed Vegan Sourdough Discard Dinner Rolls
Transform your sourdough discard into a delicious and aromatic dinner roll, infused with the flavors of fresh herbs. These soft, fluffy rolls are perfect for accompanying your favorite meals.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 2 tablespoons olive oil
– 1 tablespoon chopped fresh rosemary leaves
– 1 tablespoon chopped fresh thyme leaves
– 1/4 teaspoon salt
– 1 tablespoon maple syrup
Instructions:
1. In a large mixing bowl, combine the sourdough discard and olive oil. Mix until well combined.
2. Add the chopped herbs, salt, and maple syrup. Mix until the dough comes together in a shaggy mass.
3. Knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Place the dough into a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 2-3 hours.
5. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
6. Divide the dough into 8-10 equal pieces. Roll each piece into a ball and then flatten slightly into disk shapes.
7. Place the rolls on the prepared baking sheet, leaving about 1 inch of space between each roll. Bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Vegan Sourdough Discard Apple Fritters
These sweet and crispy fritters are a delicious way to use up your sourdough starter discard, combining the tangy flavor of apples with the nutty taste of whole wheat. Perfect for a snack or dessert.
Ingredients:
– 1 cup sourdough starter discard
– 1/2 cup whole wheat flour
– 1/4 cup rolled oats
– 1/4 cup apple cider vinegar
– 1/4 cup water
– 1 tablespoon maple syrup
– 1 teaspoon vanilla extract
– 1/2 teaspoon cinnamon
– Pinch of salt
– 2-3 apples, peeled and chopped (about 2 cups)
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine sourdough starter discard, whole wheat flour, rolled oats, apple cider vinegar, water, maple syrup, vanilla extract, cinnamon, and salt. Mix until smooth.
2. Fold in chopped apples.
3. Heat about 1/2 inch of vegetable oil in a deep frying pan over medium-high heat.
4. Using a spoon, drop small balls of the mixture into the oil, about 1/4 cupfuls.
5. Fry for 2-3 minutes on each side or until golden brown and crispy.
6. Drain on paper towels and serve warm.
Cooking Time: About 10-12 minutes total.
Savory Vegan Sourdough Discard Scones
Transform your sourdough discard into delicious, flaky scones infused with the savory flavors of rosemary and garlic. Perfect for a quick snack or as a side to your favorite soups.
Ingredients:
– 1/2 cup sourdough discard (100% hydration)
– 1/4 cup vegan butter or oil
– 1/2 cup all-purpose flour
– 1/4 cup whole wheat flour
– 1/2 teaspoon salt
– 1 tablespoon chopped fresh rosemary
– 1 clove garlic, minced
Instructions:
1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sourdough discard, vegan butter or oil, and flours. Mix until just combined.
3. Add salt, rosemary, and garlic; mix until the dough comes together in a shaggy mass.
4. Turn the dough onto a floured surface and gently knead for 5-7 minutes, until the dough becomes smooth and pliable.
5. Pat the dough into a circle, about 1/2 inch thick. Use a biscuit cutter or glass to cut out scones.
6. Place scones on prepared baking sheet, leaving space between each. Brush with vegan butter or oil.
7. Bake for 15-20 minutes, until golden brown.
Cooking Time: 15-20 minutes
Vegan Sourdough Discard Carrot Cake
Vegan Sourdough Discard Carrot Cake: A moist and flavorful cake that utilizes sourdough discard, making it a great way to use up excess starter while reducing waste. This recipe is perfect for those looking for a healthier, vegan-friendly alternative to traditional carrot cake.
Ingredients:
– 1 cup sourdough discard
– 1/2 cup sugar
– 1/4 cup unsweetened almond milk
– 1/4 cup canola oil
– 2 cups grated carrots
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– Chopped walnuts or pecans for topping (optional)
Instructions:
1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. In a large mixing bowl, whisk together the sourdough discard, sugar, almond milk, oil, carrots, baking powder, baking soda, cinnamon, nutmeg, and salt until smooth.
3. Pour the batter into the prepared baking dish and smooth the top.
4. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
5. Remove from the oven and let cool completely before slicing and serving.
Cooking Time: 35-40 minutes
Easy Vegan Sourdough Discard Bagels
Easy Vegan Sourdough Discard Bagels: Elevate your breakfast or snack game with these chewy, flavorful bagels made from your sourdough starter’s discard!
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 2 cups warm water
– 1 tablespoon sugar
– 1 teaspoon active dry yeast
– 3 tablespoons sesame seeds (optional)
– 1/4 teaspoon salt
Instructions:
1. In a large mixing bowl, combine sourdough discard, warm water, sugar, and yeast. Mix until fully dissolved.
2. Add the mixture to a lightly floured surface or stand mixer with a dough hook attachment. Knead for 5-7 minutes, until smooth and elastic.
3. Form into 4-6 bagel shapes, depending on desired size. Place on a baking sheet lined with parchment paper.
4. If using sesame seeds, brush the tops with water and sprinkle seeds evenly.
5. Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Summary
Discover the creative possibilities of vegan sourdough discard recipes with these 18 beginner-friendly ideas! From sweet treats like banana bread and cinnamon sugar donuts to savory delights such as pizza crust, focaccia, and dinner rolls, there’s something for everyone. Plus, get inspired by innovative uses for your excess sourdough starter in recipes like pretzel bites, waffles, and scones. With easy-to-follow instructions and minimal ingredients, you’ll be whipping up delicious vegan baked goods in no time. Perfect for beginners looking to reduce waste and indulge in plant-based indulgences!
