The joy of baking with sourdough starter knows no bounds, especially when that starter has a rich history and plenty of creative possibilities. When you’re left with excess sourdough discard, don’t let it go to waste! Instead, get inspired by these 19 creative vegan sourdough discard recipes that are perfect for every occasion. From sweet treats like banana bread and cinnamon rolls to savory delights like crackers and flatbread, there’s something for everyone in this collection.
Whether you’re a seasoned baker or just starting out on your sourdough journey, these recipes are sure to spark your imagination and get you excited to experiment with your own creations. So why not start with some classic breakfast options like pancakes or waffles, or try something new like sourdough discard cookies or pretzels? Whatever your taste buds desire, we’ve got you covered.
In this article, we’ll take a closer look at each of these 19 vegan sourdough discard recipes and provide tips and tricks to help you get started. So grab your apron and let’s dive in!
Vegan Sourdough Discard Pancakes
Transform your sourdough starter’s discard into a delicious breakfast treat with these fluffy and flavorful pancakes. Perfect for using up excess starter and starting the day off right.
Ingredients:
– 1 cup sourdough starter discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup maple syrup
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1 tablespoon non-dairy milk (such as almond or soy milk)
– 1 tablespoon melted vegan butter or oil
– Fresh fruit, nuts, or syrup for topping (optional)
Instructions:
1. In a bowl, whisk together the sourdough starter discard, flour, oats, maple syrup, baking powder, and salt.
2. Add the non-dairy milk and melted vegan butter or oil. Whisk until smooth.
3. Let the mixture rest for 5-10 minutes to allow the flour to absorb the liquid.
4. Heat a non-stick skillet or griddle over medium heat. Drop by 1/4 cupfuls onto the pan.
5. Cook for 2-3 minutes, until bubbles appear on the surface and the edges start to dry. Flip and cook for another 1-2 minutes, until golden brown.
6. Serve warm with your favorite toppings or enjoy straight from the skillet.
Cooking Time: Approximately 10-12 minutes for 8-10 pancakes.
Garlic Rosemary Vegan Sourdough Discard Crackers
Transform your sourdough discard into crispy, flavorful crackers infused with the savory goodness of garlic and rosemary. Perfect for snacking or as a accompaniment to soups or dips.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup whole wheat flour
– 1/4 cup rolled oats
– 1/4 teaspoon salt
– 2 cloves garlic, minced
– 2 sprigs fresh rosemary, chopped
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine sourdough discard, whole wheat flour, rolled oats, and salt. Mix until well combined.
3. Add garlic and rosemary; mix until evenly distributed.
4. Drizzle olive oil over the mixture and stir to combine.
5. Roll out the dough between two sheets of parchment paper to about 1/8 inch thickness.
6. Cut into desired shapes or simply tear into pieces.
7. Place on prepared baking sheet and bake for 12-15 minutes, or until crackers are golden brown.
Cooking Time: 12-15 minutes
Vegan Sourdough Discard Cinnamon Rolls
Make the most of your sourdough starter’s excess flour and create deliciously soft and fluffy cinnamon rolls, perfect for a sweet treat or breakfast on-the-go.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 2 cups all-purpose flour
– 1/4 cup vegan butter, melted
– 1/4 cup granulated sugar
– 1 teaspoon active dry yeast
– 1/2 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 cup raisins (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, combine sourdough discard, flour, and melted vegan butter. Mix until a shaggy dough forms.
3. Add sugar, yeast, salt, and cinnamon. Mix until well combined.
4. Knead the dough for 5-7 minutes until smooth and elastic.
5. Roll out the dough to 1/4-inch thickness. Cut into desired shapes (e.g., rolls or strips).
6. Place on prepared baking sheet, leaving space between each roll. Cover with a clean towel.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Spicy Vegan Sourdough Discard Flatbread
Transform your sourdough starter’s discard into a deliciously spicy and crispy flatbread, perfect for snacking or as a base for your favorite toppings.
Ingredients:
– 1/2 cup sourdough starter discard (100% hydration)
– 1/4 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon cayenne pepper
– Salt, to taste
– Optional: sesame seeds or chopped fresh cilantro for topping
Instructions:
1. In a mixing bowl, combine discard and warm water. Stir until smooth.
2. Add olive oil, cumin, smoked paprika, and cayenne pepper. Mix well.
3. Knead the dough for 5-7 minutes, until it becomes pliable and slightly sticky.
4. Shape into a ball, then flatten to desired thickness (about 1/8 inch).
5. Place on a baking sheet lined with parchment paper, or cook in a skillet over medium heat for 2-3 minutes per side.
6. Cook for an additional 10-12 minutes at 400°F (200°C) to crisp up the flatbread.
Cooking Time: 15-20 minutes
Vegan Sourdough Discard Banana Bread
Transform your sourdough starter’s discard into a delicious banana bread that’s perfect for a snack or breakfast on-the-go. This recipe is a great way to reduce food waste and enjoy the natural yeastiness of your sourdough starter.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 ripe bananas, mashed
– 1/2 cup sugar
– 1/4 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup non-dairy milk
– 1 tablespoon apple cider vinegar
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together sourdough starter discard, mashed bananas, sugar, flour, baking powder, and salt.
3. Add non-dairy milk, apple cider vinegar, and chopped walnuts (if using). Mix until just combined.
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 a wire rack for at least 30 minutes before slicing.
Cooking Time: 45-50 minutes
Savory Vegan Sourdough Discard Waffles
Transform your sourdough discard into a crispy and flavorful waffle, perfect for a savory breakfast or brunch. This recipe combines the tanginess of sourdough with the earthy flavor of herbs and spices.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup all-purpose flour
– 1/4 cup whole wheat flour
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 teaspoon dried thyme
– 1 tablespoon olive oil
– 1/4 cup nutritional yeast (optional, for cheesy flavor)
Instructions:
1. Preheat your waffle iron according to the manufacturer’s instructions.
2. In a bowl, whisk together sourdough discard, all-purpose flour, whole wheat flour, salt, black pepper, and thyme until smooth.
3. Add olive oil and mix until fully incorporated.
4. If using nutritional yeast, stir it in at this point.
5. Pour about 1/4 cup of the batter onto the center of the waffle iron.
6. Cook for 3-5 minutes or until the edges are crispy and the surface is golden brown.
7. Repeat with remaining batter, greasing the waffle iron as needed.
Cooking Time: 15-20 minutes (depending on the number of waffles)
Vegan Sourdough Discard Chocolate Chip Cookies
Transform your sourdough discard into a delicious treat with these chewy and indulgent vegan chocolate chip cookies.
Ingredients:
– 1/2 cup sourdough discard (at room temperature)
– 1/4 cup coconut sugar
– 1/4 cup brown sugar
– 1/2 cup vegan butter, melted
– 1 egg replacement (such as flax or chia eggs or Ener-G Egg Replacer)
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup semisweet 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 coconut sugar, brown sugar, and melted vegan butter until well combined.
3. Add sourdough discard, egg replacement, and vanilla extract. Mix until smooth.
4. Gradually add flour, baking soda, and salt. Stir until just combined.
5. Fold in chocolate chips.
6. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches of space between each cookie.
7. Bake for 10-12 minutes or until lightly golden.
Cooking Time: 10-12 minutes
Herbed Vegan Sourdough Discard Focaccia
This recipe is a creative way to use sourdough discard, combining it with herbs and olive oil to create a deliciously flavorful vegan focaccia. Perfect for snacking or serving alongside your favorite soups or salads.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried rosemary
– 1/4 teaspoon salt
– Optional: chopped fresh herbs (such as parsley, oregano, or basil) for garnish
Instructions:
1. In a large bowl, combine sourdough discard and warm water. Mix until smooth.
2. Add olive oil, thyme, rosemary, and salt. Mix well.
3. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let rise at room temperature for 2 hours.
5. Preheat oven to 400°F (200°C). Punch down the dough and shape into a rectangle.
6. Place on a baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with chopped fresh herbs if desired.
7. Bake for 20-25 minutes or until golden brown.
Enjoy your delicious Herbed Vegan Sourdough Discard Focaccia!
Vegan Sourdough Discard Pizza Dough
Transform your sourdough discard into a delicious pizza dough that’s perfect for vegans! This recipe uses the natural yeast and bacteria present in your sourdough starter to create a crusty, flavorful base for your favorite toppings.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup warm water
– 1 tablespoon olive oil
– 1 teaspoon salt
– 1 tablespoon sugar
Instructions:
1. In a large mixing bowl, combine the sourdough discard and warm water. Mix until smooth.
2. Add the olive oil, salt, and sugar. Mix until well combined.
3. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.
4. Form into a ball and place in a lightly oiled bowl, covered with plastic wrap or a damp cloth.
5. Let the dough rise at room temperature (around 70°F to 75°F) for 2-3 hours, or until doubled in size.
6. Preheat your oven to 425°F (220°C). Punch down the dough and shape into desired form.
7. Bake for 15-20 minutes, or until crust is golden brown.
Cooking Time: 15-20 minutes
Crunchy Vegan Sourdough Discard Pretzels
Transform your sourdough discard into crispy, flavorful pretzels with this easy recipe. Perfect for snacking or as a complement to your favorite meals.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 2 tablespoons vegan butter or margarine, melted
– 1/4 cup water
– 1 tablespoon sugar
– 1 teaspoon active dry yeast
– 1/2 teaspoon salt
– Sesame seeds or pretzel salt for topping (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine sourdough discard, melted vegan butter, water, sugar, yeast, and salt. Mix until a sticky dough forms.
3. Knead the dough on a floured surface for 5-7 minutes, until smooth and elastic.
4. Roll out the dough to 1/4 inch thickness. Cut into desired shapes (e.g., pretzel rods or twists).
5. Place pretzels on prepared baking sheet, leaving space between each. If desired, brush with water and sprinkle with sesame seeds or pretzel salt.
6. Bake for 12-15 minutes or until golden brown.
Cooking Time: 12-15 minutes
Vegan Sourdough Discard Blueberry Muffins
Transform your sourdough starter discard into a delicious and moist blueberry muffin, perfect for a quick breakfast or snack. This recipe is easy to make and requires minimal additional ingredients.
Ingredients:
– 1/2 cup vegan sourdough starter discard (active and bubbly)
– 1/2 cup all-purpose flour
– 1/4 cup rolled oats
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup blueberries, fresh or frozen
– 1 tablespoon non-dairy milk (such as almond or soy milk)
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, oats, sugar, baking powder, and salt.
3. Add sourdough starter discard, non-dairy milk, and vanilla extract. Whisk until smooth.
4. Gently fold in blueberries.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Cheesy Vegan Sourdough Discard Biscuits
Take your sourdough discard to the next level with these rich and flaky vegan biscuits, infused with a hint of cheesy goodness. Perfect for snacking or serving alongside your favorite soups and stews.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup all-purpose flour
– 1/4 cup vegan butter, melted
– 1/4 cup nutritional yeast
– 1 tablespoon apple cider vinegar
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour and sourdough discard until smooth.
3. Add melted vegan butter, nutritional yeast, apple cider vinegar, and salt. Mix until a shaggy dough forms.
4. Turn the dough out onto a floured surface and gently knead for 5-7 minutes, until cohesive.
5. Roll out to 1-inch thickness. Cut into desired shapes using a biscuit cutter or the rim of a glass.
6. Place on prepared baking sheet, leaving about 1 inch of space between each biscuit.
7. Bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Vegan Sourdough Discard Pumpkin Bread
Use your sourdough starter’s natural yeast and bacteria to create a deliciously moist pumpkin bread, perfect for the fall season. This recipe utilizes the discard from feeding your sourdough starter, reducing waste and adding unique flavor to your baked goods.
Ingredients:
– 1 cup vegan sourdough discard (100% hydration)
– 1/2 cup canned pumpkin puree
– 1/4 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 teaspoon vanilla extract
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup whole wheat flour
– 1/2 cup rolled oats
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, combine sourdough discard, pumpkin puree, maple syrup, coconut oil, and vanilla extract. Mix until smooth.
3. Add baking powder, salt, whole wheat flour, and rolled oats to the mixture. Stir until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Cooking Time: 45-50 minutes
Tangy Vegan Sourdough Discard Gingerbread
Transform your sourdough discard into a deliciously tangy and spicy gingerbread, perfect for the holiday season. This recipe is a unique twist on traditional gingerbread, using the natural acidity of sourdough to add depth and complexity.
Ingredients:
– 1 cup sourdough discard (at room temperature)
– 1/2 cup vegan molasses
– 1/4 cup coconut sugar
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/4 cup non-dairy milk (such as soy or almond milk)
– 1 large egg replacement (such as flaxseed or chia seeds mixed with water)
Instructions:
1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
2. In a large mixing bowl, combine sourdough discard, molasses, coconut sugar, ginger, cinnamon, and salt. Mix until well combined.
3. Add non-dairy milk and egg replacement mixture. Mix until smooth.
4. Pour batter into prepared baking dish and bake for 35-40 minutes or until a toothpick inserted comes out clean.
5. Let cool completely before cutting into squares.
Cooking Time: 35-40 minutes
Vegan Sourdough Discard Apple Fritters
Transform your sourdough discard into crispy, sweet, and tangy apple fritters that are perfect for snacking or dessert. This recipe is a creative way to use up excess sourdough starter and enjoy the fruits of your labor!
Ingredients:
– 1 cup sourdough discard (active and bubbly)
– 1/2 cup all-purpose flour
– 1/4 cup cornstarch
– 1/4 cup apple cider vinegar
– 1/2 teaspoon salt
– 1/4 teaspoon ground cinnamon
– 1/4 teaspoon vanilla extract
– 1 large apple, peeled and diced (about 1 cup)
– Vegetable oil for frying
Instructions:
1. In a medium bowl, whisk together flour, cornstarch, and salt.
2. Add sourdough discard, apple cider vinegar, cinnamon, and vanilla extract. Mix until smooth.
3. Fold in diced apples.
4. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small portions of the batter into the oil (about 1/4 cupfuls).
6. Fry for 2-3 minutes or until golden brown and crispy. Drain on paper towels.
7. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Crispy Vegan Sourdough Discard Onion Rings
Transform your sourdough discard into crispy, flavorful onion rings that pair perfectly with your favorite dips and snacks. This recipe is a game-changer for anyone looking to reduce food waste while indulging in a tasty treat.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1 large onion, thinly sliced
– 1/2 cup cornstarch
– 1/4 cup vegan all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon lemon juice
– Vegan breadcrumbs or panko (optional)
Instructions:
1. In a large bowl, combine sourdough discard, cornstarch, flour, salt, and pepper. Mix until well combined.
2. Add the sliced onions to the mixture and toss until they are evenly coated.
3. Heat about 1/2 inch of vegan oil in a deep frying pan over medium-high heat.
4. Carefully add the onion rings to the hot oil in batches, being mindful not to overcrowd the pan.
5. Fry for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
7. Serve warm, sprinkled with lemon juice and optional breadcrumbs.
Cooking Time: 4-6 minutes per batch
Vegan Sourdough Discard Zucchini Bread
Make the most of your sourdough starter’s discard by turning it into a delicious and healthy zucchini bread. This recipe is perfect for using up excess starter and enjoying a moist, flavorful loaf.
Ingredients:
– 1 cup sourdough starter (active and bubbly)
– 1 cup all-purpose flour
– 1/2 cup whole wheat flour
– 1/4 cup sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup grated zucchini
– 1 tablespoon olive oil
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, whisk together flours, sugar, baking powder, and salt.
3. Add sourdough starter, zucchini, olive oil, and vanilla extract. Mix until just combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Cooking Time: 50-60 minutes
Sweet Vegan Sourdough Discard Donuts
Sweet Vegan Sourdough Discard Donuts
Transform your sourdough discard into a sweet treat! These soft and fluffy donuts are infused with the tangy flavor of your sourdough starter, perfect for satisfying your sweet tooth.
Ingredients:
– 1 cup sourdough discard (100% hydration)
– 1/2 cup sugar
– 1/4 cup vegan butter or margarine, melted
– 1/2 cup non-dairy milk
– 2 teaspoons active dry yeast
– 3 1/2 cups all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– Flavorings of your choice (e.g., vanilla extract, lemon zest)
Instructions:
1. Preheat oil in a deep frying pan to 350°F (180°C).
2. In a large mixing bowl, whisk together discard, sugar, melted vegan butter or margarine, non-dairy milk, yeast, flour, baking powder, and salt.
3. Add flavorings of your choice; mix until smooth.
4. Using a piping bag or spoon, drop batter into hot oil, making 2-3 donuts at a time.
5. Fry for 1-2 minutes on each side, or until golden brown.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
Cooking Time: 10-12 minutes
Vegan Sourdough Discard Bagels
Transform your sourdough starter discard into delicious, chewy bagels with this simple recipe. Perfect for using up excess starter and making a tasty breakfast or snack.
Ingredients:
– 1 cup sourdough starter discard (100% hydration)
– 2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/4 teaspoon salt
– 1 tablespoon sugar
– 1/2 cup water
– Sesame seeds or poppy seeds for topping (optional)
Instructions:
1. In a large mixing bowl, combine starter discard, all-purpose flour, whole wheat flour, and salt. Mix until just combined.
2. Add sugar and water. Mix until shaggy dough forms.
3. Knead the dough on a floured surface for 10 minutes, until smooth and elastic.
4. Place dough in a lightly oiled bowl, cover with plastic wrap, and let rise at room temperature for 4-5 hours.
5. Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
6. Divide dough into 8-10 equal pieces. Roll each piece into a ball and use your thumbs to create a hole in the center, then stretch out into a bagel shape.
7. Place bagels on prepared baking sheets, leaving about 1 inch of space between each.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Summary
Vegan baking just got a whole lot more exciting! This collection of 19 creative recipes showcases the versatility of vegan sourdough discard, using it to create everything from fluffy pancakes and crispy flatbreads to sweet cinnamon rolls and decadent chocolate chip cookies. Whether you’re in the mood for something savory or sweet, these innovative recipes are sure to inspire you to get baking. From breakfast treats to snacky bites and indulgent desserts, there’s a vegan sourdough discard recipe here for every occasion.