Welcome to the wonderful world of vegan discard recipes — a creative, sustainable, and delicious way to transform your sourdough discard or other unused vegan batter into mouthwatering dishes. If you’ve ever felt guilty about tossing out that extra vegan sourdough starter discard or excess batter, this post is your new best friend.
These recipes not only help reduce food waste but also bring exciting flavors and textures to your table without compromising on your plant-based lifestyle.
Using discard in cooking is a fantastic way to add depth and tanginess to your meals. From crispy pancakes to savory crackers, the possibilities are endless.
Plus, these recipes are simple, budget-friendly, and packed with wholesome ingredients. So, whether you’re a seasoned baker or a newbie in the kitchen, get ready to explore some easy, delicious, and eco-friendly vegan discard recipes that will impress your friends and family!
Why You’ll Love This Recipe
Vegan discard recipes are a game-changer for anyone who loves cooking with sourdough or other fermented batters. First, they help you make the most out of every ingredient, minimizing waste and saving money.
The tangy flavor and unique texture that discard lends to dishes create an unbeatable taste that’s both satisfying and nutritious.
Moreover, these recipes are incredibly versatile. Whether you want a quick breakfast, a snack, or a side dish, discard can be transformed into a variety of options such as pancakes, crackers, or even savory fritters.
You’ll find that cooking with discard is not just sustainable but also a creative outlet that sparks new culinary ideas.
If you enjoy recipes like the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade or the Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat, you’re going to love the ways discard can elevate your meals.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Vegan sourdough discard | 1 cup | Unfed or recently fed discard works well |
| All-purpose flour | 1 cup | Can substitute with whole wheat or gluten-free flour |
| Plant-based milk | 1/2 cup | Almond, soy, oat, or your choice |
| Baking powder | 1 tsp | Ensures fluffy texture |
| Salt | 1/2 tsp | Enhances flavor |
| Sugar | 1 tbsp | Optional, adjust for sweetness |
| Vegetable oil or melted coconut oil | 2 tbsp | For moisture and cooking |
| Optional add-ins | As desired | Chopped herbs, spices, or seeds |
Equipment
- Mixing bowls
- Whisk or fork
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
- Cooling rack (optional)
Instructions
- Combine the dry ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar until evenly mixed.
- Add the vegan sourdough discard: Stir in the 1 cup of discard until it is fully incorporated with the dry ingredients.
- Mix in the plant-based milk and oil: Pour in the plant-based milk and oil, stirring gently to create a smooth batter. If using optional add-ins like herbs or seeds, fold them in now.
- Preheat your skillet: Place the non-stick skillet or griddle over medium heat and lightly grease it with oil.
- Cook the batter: Scoop about 1/4 cup of batter onto the skillet for each pancake or fritter. Cook for 3-4 minutes or until bubbles form on the surface and the edges look set.
- Flip and cook the other side: Carefully flip each piece and cook for another 2-3 minutes until golden brown and cooked through.
- Serve warm: Transfer the cooked discard pancakes or fritters to a plate. Optionally, place on a cooling rack to keep them crisp if not serving immediately.
Tips & Variations
“To get the best flavor from your discard, use it within 5 days of refrigerating. If it smells overly sour, discard it or feed it again before using.”
For a savory twist, add finely chopped onions, garlic powder, nutritional yeast, or your favorite herbs like rosemary or thyme to the batter. For a sweet version, mix in cinnamon, vanilla extract, and fresh or dried fruit like blueberries or raisins.
Want to make crackers? Roll the discard dough thinly, cut into shapes, and bake at 350°F (175°C) for 15-20 minutes until crisp.
Store leftovers in an airtight container for up to a week.
Experiment with different flours like chickpea flour or oat flour for unique textures and added protein. If you’re interested in other vegan recipes, check out our Vegan Slow Cooker Recipe for Easy, Delicious Meals or the flavorful Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Nutrition Facts
| Nutrient | Amount per Serving (1 pancake) |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 18 g |
| Protein | 3 g |
| Fat | 3.5 g |
| Fiber | 1.5 g |
| Sugar | 2 g |
| Sodium | 150 mg |
Serving Suggestions
These vegan discard pancakes or fritters pair wonderfully with a variety of toppings and sides. For a breakfast treat, serve with fresh fruit, maple syrup, or a dollop of coconut yogurt.
For savory meals, try them alongside sautéed greens, avocado slices, or a robust tomato chutney.
They also make excellent snack options when paired with dips like hummus or a spicy vegan aioli. And if you’re feeling adventurous, use them as a base for a vegan sandwich or taco, inspired by recipes like our Veggie Quesadilla Recipe Indian Style Easy & Delicious.
Conclusion
Vegan discard recipes are an excellent way to embrace sustainability in your kitchen without sacrificing flavor or fun. By turning what might have been waste into delicious pancakes, crackers, or fritters, you’re not only saving resources but also expanding your culinary repertoire.
These recipes are accessible for cooks of all skill levels and invite creativity with endless variations. So next time you have vegan sourdough discard or extra batter, give this recipe a try and savor the delightful tang and texture it brings to your meals.
Don’t forget to explore more innovative and tasty vegan recipes like the Vegan Bread Maker Recipe for Soft and Delicious Loaves or the Vegan Chocolate Milk Recipe Easy and Delicious Guide for even more plant-based inspiration.
Happy cooking and happy zero waste eating!
📖 Recipe Card: Vegan Sourdough Discard Pancakes
Description: Delicious and fluffy pancakes made using sourdough discard to reduce waste. Perfect for a quick vegan breakfast or brunch.
Prep Time: PT10M
Cook Time: PT15M
Total Time: PT25M
Servings: 4 servings
Ingredients
- 1 cup sourdough discard (unfed)
- 1 cup plant-based milk (almond, soy, oat, etc.)
- 1 cup all-purpose flour
- 2 tbsp maple syrup
- 1 tbsp vegetable oil
- 1 tbsp baking powder
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional)
- Oil or vegan butter for cooking
Instructions
- In a large bowl, whisk together sourdough discard and plant-based milk.
- Add maple syrup, vegetable oil, and vanilla extract; mix well.
- In a separate bowl, combine flour, baking powder, salt, and cinnamon.
- Gradually add dry ingredients to wet ingredients and stir until just combined.
- Heat a non-stick pan over medium heat and lightly grease.
- Pour 1/4 cup batter onto the pan for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden.
- Repeat with remaining batter and serve warm.
Nutrition: Calories: 220 | Protein: 5g | Fat: 6g | Carbs: 36g
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