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Personally, I follow the no discard routine. I only feed my sourdough starter before baking a new loaf to ensure I have an active starter. This works well for me but I know there are some people out there you like to keep their sourdough starter fresh and may be looking for the best sourdough discard recipes. I wanted to share here a few of my favourite recipes for sourdough discard.
When you have a sourdough starter some people recommend to feed it regularly. If you don’t regularly bake you will produce discard as you cannot grow your starter continuously.
Now, personally, I don’t follow this as a sourdough starter can be kept ‘dormant’ in the fridge and just fed when you want to bake. For me, that routine suits me much better as I am trying to slow down my life and rid myself of unnecessary routines – like feeding a starter and keeping it in perfect condition to bake when I don’t actually want to bake.
I usually bake sourdough once a week, slice it and freeze it for when I need it. This way it is always fresh. However, I’ve gone stretched of two to four weeks without baking when I was travelling for example and my sourdough starter is just fine. It may develop some liquid on top which is completely normal and absolutely no problem. You may skim it off or just stir your starter. Just feed it before you bake next time and the starter will become active again.
Now as I don’t produce discard myself if I know that I want to make one of the below recipes I just take out some additional starter when I bake bread. This way I ensure I have no waste and it is easy enough to manage. But for everyone who prefers feeding their starter I’ve collected the best sourdough discard recipes below.
Best Sourdough Discard Recipes
Here is a collection of the best recipes I found to use sourdough starter/discard. I will add more when I try more but the below are tried and tested and firm favourites in our household.
Instead of making my pizza dough with yeast I sometimes use my sourdough starter. It is an easy process and you will need about 200 g of your sourdough discard or starter. Pizza is one of our go-to meals if we feel lazy but making your own sourdough base is just so satisfying. Try it and if you have kids let them help. The process is easy and adding your own toppings later is so much fun!
English Breakfast Muffins
My usual breakfast is granola with oat milk but for the weekends or if I fancy something a little more special I have English breakfast muffins in the freezer. I prepare them at the weekend and freeze them on the day. That way they are fresh when I defrost them and make a great treat. You will need half a cup or 120 g of sourdough discard for this recipe. It is a bit more time-intensive but since I freeze them and only have them on special occasions they last a few weeks.
These crackers are amazing and you can add other flavourings if you like. My favourite ones are simple and just have salt on them.
I like to make them at the weekend and they last well in a glass jar. I have kept them for a month before with no issues. They make a great snack and I love taking them on hiking or cycling trips. They taste amazing with some fresh hummus but usually we just eat them straight from the jar.
You will need a cup of sourdough discard (about 240 g) and they are surprisingly simple to make. I like taking a pizza cutter to cut the crackers.
These are my current go-to recipes to make from sourdough starter besides my sourdough bread. If you have additional recipes that you love share them in the comments. I’d love to try some new recipes and use my starter in even more recipes.
On my list, I have quite a few recipes that I will try in the near future. I want to make cookies with sourdough discard, I can imagine it would be great making pancakes with it as well. I really want to try to use sourdough starter in my waffles. They have become a staple in our household recently for a lovely weekend breakfast. Keep your eyes peeled on this blog post as I plan on expanding the list of best sourdough discard recipes very soon!
Have you tried any of my best sourdough discard recipes? Comment below and let me know how you liked them! If you made variations I’d also love to know and try them soon. 🙂
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This vegan sundried tomato spread is full of flavour and so quick to make. It will take you less than 10 minutes in total. The ingredients are easy to find and a food processor is all you need. This simple vegan spread recipe will convince you to make more vegan spreads. It really is that easy!
If you want to swap the cashew nuts of other types of nuts go for it! The beauty of this recipe is how versatile it is if you want to include new flavours or ingredients.
The spread was a great hit it our household. Try it with freshly baked sourdough bread or as a dip!
I have a normal food processor and it was powerful enough to make a wonderful smooth spread in a few minutes. In total it was about 5 minutes. Twice I scraped the sides of the food processor and I added a little bit more olive oil.
It would also go well as a filler with vegan cheese in these delicious empanadas. Get creative and share your ideas how to use this simple vegan spread in the comments.
Vegan Spread Recipe
- 100 g sundried tomatoes
- 70 g cashew nuts
- 1 clove garlic
- 1 tbsp oregano
- 1 tsp salt
- 100 ml olive oil
- Place all ingredients in your food processor and blend until smooth. This will take a few minutes. If needed add some more olive oil.
- Place spread in a jar and keep refrigerated.
Amount Per Serving: Calories: 62Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 120mgCarbohydrates: 3gFiber: 1gSugar: 2gProtein: 1g
Nutrition information isn’t always accurate.
This is what the mixture looked like after about 30 seconds of processing. In all it took about 2 minutes to get to a wonderful creamy consistancy.
Have you tried this simple vegan spread recipe? How did you like it? Leave a comment below.
When you are starting out on your vegan journey you will ask youself what you should eat. I want to help you on this journey, so here you can find my vegan food list for beginners. Vegan Food List For Beginners Confession time, I am …
For breakfast, I like varying what I eat. Sometimes when I have enough time I will make my vegan pancakes, if it has quick I just grab a few oat breakfast bars before work. However, my go-to breakfast is this easy homemade granola recipe with …
For breakfast, I usually eat my homemade granola with my oat milk but for those special days when I crave something more special, I always have some English breakfast muffins in my freezer. They defrost quickly and are yummy with so many different toppings depending on what I fancy. They are also amazing just toasted and with vegan butter.
I love the sourdough variety and love preparing these with my sourdough starter that I always keep in the fridge to make my sourdough bread. But don’t worry they will be just as tasty if you use yeast instead.
These English breakfast muffins do take some time to prepare and I tend to make them at the weekend and then freeze them. I only take out as many as I need so they last me a few weeks. They can easily be stored in the freezer for up to 2 months so it’s absolutely worth it in my eyes.
1/2 cup of sourdough starter
2 3/4 cups of unbleached all-purpose flour
1 cup of nut or oat milk
1 tbsp sugar
1tsp baking powder
3/4 tsp salt
cornmeal for dusting
How To Make English Breakfast Muffins
Ensure you have enough time to make these. I recommend to start in the evening to prepare the dough. It will have to rest for at least 8 hours so preparing it the evening before is perfect.
All you need for the first step is your sourdough starter and the vegan milk. Combine these in a bowl and stir to incorporate. Then cover your bowl with a clean tea towel and let it sit for at least 8 hours.
The next morning (or after at least 8 hours) add the remaining ingredients. Combine everything in your bowl. Now take the dough and place it on a lightly floured surface. Knead it for about 4 to 5 minutes.
The dough will be easy to handle and should not be sticky. Roll out the dough to about 3/4 inch. Next, you will cut out the muffins. You can use specific muffin cutters for this step or wing it and find something that will give you the size you are aiming for. That could be cookie cutters or in my case, I use a beer glass for this step and it works a really well. So happy to recommend this to you. If you found an alternative please let me know in the comments!
Transfer the muffins to a lightly baking paper or a plate which is dusted with cornmeal. Make sure both sides of the muffins get a light dusting of cornmeal. Leave the muffins to rest for about 45 minutes.
After the muffins have rested for about 45 minutes they are ready to cook! The exciting part! Cook in a pan on each side for about 6-8 min on medium heat or until lightly. They will grow in size slightly. I like to add a few at a time, about 4-5 depending on how many fit your pan.
Once they have achieved the right colour take them off the heat and let them cool down.
Enjoy your homemade English breakfast muffins!
Be creative with the toppings. I do love sweet things so I love to cover them with chocolate or jam. But they go well together with more savoury toppings of course so it is up to your imagination and taste buds how you enjoy them. I could imagine that this vegan cheese would work well or this wonderful spread.
- 1/2 cup of sourdough starter or discard
- 2 3/4 cups of unbleached all-purpose flour
- 1 cup of nut or oat milk
- 1 tbsp sugar
- 1 tsp baking powder
- 3/4 tsp salt
- cornmeal for dusting
- Combine your starter with 2 cups of flour and milk in a bowl.
- Stir to incorporate and cover the bowl with a clean tea towel. Let it sit for at least 8 hours.
- Add the remaining ingredients. Combine everything.
- Place dough on a lightly floured surface and knead for about 4-5 minutes.
- Roll out dough to about 3/4 inch.
- Cut out muffins ( I use a beer glass for this step and it works well!)
- Transfer to a lightly baking paper or a plate which is dusted with cornmeal.
- Allow resting for about 45 minutes.
- Cook in a pan on each side for about 6-8 min on medium heat or until lightly.
If you enjoyed this English breakfast muffin recipe and want to find other recipes head over to my recipe section and join my Facebook Group which focuses on homemade vegan recipes that are affordable and healthy.
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