If you’re following a vegan diet, then perhaps it’s time to try some delicious vegan sourdough discard recipe ideas to fill your pantry. You’ll only need your jar of refrigerated discarded sourdough and you’re good to go!
Table of Contents
3+ Vegan Sourdough Discard Recipes
If you hate throwing away your sourdough discard, then why not use some of it to make some delicious baked goods? These vegan sourdough discard recipes are simple to die for. From sweet to savory, there’s something for everyone!
- Vegan sourdough discard chocolate chip cookies
- Sourdough discard banana bread
- Vegan sourdough cinnamon rolls
- Vegan sourdough discard pizza crackers
Vegan Sourdough Discard Chocolate Chip Cookies
These super soft, and chewy sourdough discard cookies make the perfect treat. With crispy golden edges, and loaded with crumbled chocolate chips, these cookies certainly go down a treat! And the best part is they’re completely vegan-friendly!
Ingredients
- 160g unbleached all-purpose or light spelt flour
- 2g baking powder
- 2g baking soda
- 4g sea salt
- 100g room temperature coconut oil or vegan butter
- 155g coconut sugar
- 1 tsp pure vanilla extract
- 140g sourdough discard
- 80g vegan chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a silicon mat.
- Whisk flour, baking powder, baking soda, and sea salt into a bowl and set this aside.
- Place the coconut oil in a large bowl with a hand mixer and beat on low speed until the mixture softens. Add coconut sugar and beat until well incorporated. Ensure the coconut oil has dissolved completely. Add the vanilla and sourdough discard, continuing to beat on medium speed until well incorporated.
- Add the dry ingredients to the wet ingredients and continue to beat until combined. Gently fold in the chopped dark chocolate.
- Use a cookie scoop to form your cookies, and place them on a prepped baking sheet. You can roll each cookie ball between your hands to shape them evenly. Press down slightly with your palm to flatten each cookie.
- Bake at 350F for 8-10 minutes. The cookies will be soft once you remove them from the oven, but will continue to cook and harden as they cool.
- Once the cookies have been removed from the oven, immediately add a handful of chocolate chunks to each cookie. Sprinkle with sea salt, and let them cool for 3 minutes before devouring.
Sourdough Discard Banana Bread
This sourdough discard banana bread recipe makes the perfect breakfast treat. It’s super easy to make and definitely rewarding!
Serve with hot chocolate, coffee, or any morning beverage that pleases the tummy!
Ingredients
- 3 small bananas or 2 medium bananas mashed well
- 250g sourdough starter discard
- 3 tbsp. vegetable oil
- 100g brown sugar
- 130g flour
- 4g baking powder
- 3g baking soda
- Pinch of salt
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, mash bananas with a potato masher or fork, until you’re left with small chunks.
- Stir in the sourdough discard, vegetable oil, and brown sugar. Mix well.
- Add flour, baking powder, baking soda, and a pinch of salt. Mix until you’re left with a light and fluffy batter.
- Grease a loaf pan with oil or vegan butter. Pour the batter into the greased pan, and bake for 60 minutes.
- Cool for 10 minutes in the pan, then transfer the delicious banana bread to a wire rack to cool.
Vegan Sourdough Cinnamon Rolls
If you love cinnamon rolls, wait till you get your hands on these delicious vegan discard treats! They’re sticky, sweet and incredibly satiating, you won’t be able to keep your hands off them!
Ingredients
- 375g all-purpose plain flour or bread flour
- 100g sourdough discard
- 125g dairy-free milk (lukewarm)
- 115g vegan butter or margarine melted
- 38g granulated sugar or coconut sugar
Cinnamon filling
- 30g vegan butter or margarine melted
- 35g packed brown sugar or coconut sugar
- 1 tbsp. ground cinnamon
Maple vanilla frosting
- 120g vegan cream cheese (softened)
- 25g powdered sugar or icing sugar
- 40g maple syrup
- A dash of vanilla bean extract or powder
Instructions
For the cinnamon roll dough
- Add all the ingredients to a stand mixer with the dough hook attached or a large bowl. Mix until combined. Knead the dough for 5 minutes, until you’re left with a soft dough. If the dough is too wet, add more flour, and knead until it’s no longer sticky. If the dough is too dry, add a splash of milk, and knead until it forms a smooth dough.
- Cover the bowl with a towel and set it aside in a warm spot for 2 hours, or until the dough has doubled in size.
For the cinnamon filling
- Combine sugar and ground cinnamon in a small bowl.
- Sprinkle some flour over a clean surface. Scoop the dough onto the surface and roll it out into a large rectangular shape.
Assemble the sourdough rolls
- Use a pastry brush to spread the melted butter or margarine all over the dough, ensuring that it reaches the edges. Sprinkle cinnamon sugar, rubbing it into the surface of the dough with your fingers.
- If your dough is too soft to roll, allow it to chill in the fridge for at least 10 minutes. Start from the long side, and tightly roll the dough into a large tube. Use a sharp knife to cut even rolls out of the dough.
- Place these rolls on a baking tray, leaving a gap between each roll. Cover the tray with a towel, and let them rise for at least 1 hour. Once you’re ready to bake, preheat the oven to 350F.
- When the oven is nice and hot, bake the rolls for 20 minutes. When ready, the rolls should be a nice golden brown. Remove the cinnamon rolls from the oven and set them aside to cool.
- Meanwhile, whisk all of the frosting ingredients in a small bowl until smooth. Add a generous drizzle of frosting onto the rolls.
Vegan Sourdough Discard Pizza Crackers
These scrumptious vegan sourdough pizza crackers taste just like pizza! Simply combine, bake and serve with delicious salsa!
Ingredients
- 250g sourdough starter discard
- 135g plain flour
- 60ml extra virgin olive oil
- 1 tsp sea salt flakes
- ½ tsp. garlic powder
- ½ tsp red chili flakes
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tbsp finely chopped fresh chives
- Extra sea salt flakes
- Salsa (to serve)
Instructions
- Preheat the oven to 340 degrees F. Meanwhile, grab a large-rimmed baking tray.
- Place discard, flour, oil, salt, garlic powder, chili flakes, thyme, oregano, basil, and chives in a bowl. Mix, then knead into a stiff dough.
- Cover and rest for 30 minutes.
- Flatten the dough and place it between two large sheets of baking paper. Use a rolling pin to roll out the dough. Remove the baking paper and use a knife to cut the dough into squares, rectangles, or triangles.
- Place the crackers onto the tray.
- Bake in the preheated oven for 25 minutes. Remove them from the oven, and tip the crackers onto a wire rack to cool completely. Sprinkle the crackers with sea salt flakes, and serve with yummy salsa.
Sourdough Vegan Recipes
If you’re a fan of sourdough bread, then you’ll adore these scrumptious sourdough recipes! They’re super easy, delicious, and quite addicting!
Check our blog for ideas what to eat with sourdough bread!
FAQs
Can Sourdough be Vegan?
Yes, sourdough along with many types of bread, is naturally void of animal products. That said, traditional sourdough is vegan, but certain recipes could have additives.
How Do You Make Vegan Sourdough?
To make a loaf of vegan sourdough bread, you must ensure that you are using plant-based ingredients throughout the entire recipe.
Why do Vegans Eat Sourdough Bread?
Since sourdough bread is brimming with a range of natural yeasts, these are considered plant-based and very vegan-friendly.
Vegan Sourdough Cinnamon Rolls
If you love cinnamon rolls, wait till you get your hands on these delicious vegan discard treats! They’re sticky, sweet and incredibly satiating, you won’t be able to keep your hands off them!
- Total Time: 20 minutes
Ingredients
- 375g all-purpose plain flour or bread flour
- 100g sourdough discard
- 125g dairy-free milk (lukewarm)
- 115g vegan butter or margarine melted
- 38g granulated sugar or coconut sugar
Cinnamon filling
- 30g vegan butter or margarine melted
- 35g packed brown sugar or coconut sugar
- 1 tbsp. ground cinnamon
Maple vanilla frosting
- 120g vegan cream cheese (softened)
- 25g powdered sugar or icing sugar
- 40g maple syrup
- A dash of vanilla bean extract or powder
Instructions
For the cinnamon roll dough
- Add all the ingredients to a stand mixer with the dough hook attached or a large bowl. Mix until combined. Knead the dough for 5 minutes, until you’re left with a soft dough. If the dough is too wet, add more flour, and knead until it’s no longer sticky. If the dough is too dry, add a splash of milk, and knead until it forms a smooth dough.
- Cover the bowl with a towel and set it aside in a warm spot for 2 hours, or until the dough has doubled in size.
For the cinnamon filling
- Combine sugar and ground cinnamon in a small bowl.
- Sprinkle some flour over a clean surface. Scoop the dough onto the surface and roll it out into a large rectangular shape.
Assemble the sourdough rolls
- Use a pastry brush to spread the melted butter or margarine all over the dough, ensuring that it reaches the edges. Sprinkle cinnamon sugar, rubbing it into the surface of the dough with your fingers.
- If your dough is too soft to roll, allow it to chill in the fridge for at least 10 minutes. Start from the long side, and tightly roll the dough into a large tube. Use a sharp knife to cut even rolls out of the dough.
- Place these rolls on a baking tray, leaving a gap between each roll. Cover the tray with a towel, and let them rise for at least 1 hour. Once you’re ready to bake, preheat the oven to 350 degrees F.
- When the oven is nice and hot, bake the rolls for 20 minutes. When ready, the rolls should be a nice golden brown. Remove the cinnamon rolls from the oven and set them aside to cool.
- Meanwhile, whisk all of the frosting ingredients in a small bowl until smooth. Add a generous drizzle of frosting onto the rolls.
- Cook Time: 20 mins
- Category: dessert
