If you're following a vegan diet, then maybe it's time to try some delicious vegan sourdough tossing recipe ideas to fill your pantry. You'll just need your jar of refrigerated sourdough and you're good to go!
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3+ Vegan Sourdough Recipes
If you hate throwing away your sourdough, then why not use some of it to make some delicious baked goods? These vegans sourdough tossing recipe are dead simple. From sweet to savory, there's something for everyone!
- Vegan dough toss chocolate chip cookies
- Sourdough toss banana bread
- Vegan Sourdough Cinnamon Rolls
- Vegan dough toss pizza crackers
Vegan Sourdough Toss Chocolate Chip Cookies
These super soft and chewy sourdough toss cookies make the perfect treat. With golden crispy edges and topped with crushed chocolate chips, these cookies are sure to please! And the best part is that they are completely vegan friendly!
Ingredients
- 160 g unbleached all-purpose or light-rising flour
- 2 g of baking powder
- 2 g of baking soda
- 4 g of sea salt
- 100 g coconut oil or vegan butter at room temperature
- 155 g of coconut sugar
- 1 teaspoon of pure vanilla extract
- Throw in 140 g of sourdough
- 80g vegan chocolate or dark chocolate chopped
GUIDELINES
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper or a silicone mat.
- Whisk the flour, baking powder, baking soda and sea salt in a bowl and set aside.
- Place the coconut oil in a large bowl with a hand mixer and beat on low speed until smooth. Add the coconut sugar and beat until well incorporated. Make sure the coconut oil is completely dissolved. Add the vanilla and sourdough, 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 shape your cookies and place them on a prepared baking sheet. You can roll each cookie ball between your hands to give it an even shape. Press down slightly with your palm to flatten each cookie.
- Bake at 350F for 8-10 minutes. The cookies will be soft as soon as you remove them from the oven, but will continue to cook and firm up as they cool.
- Once the cookies are removed from the oven, immediately add a handful of chocolate chips to each cookie. Sprinkle with sea salt and let cool for 3 minutes before eating.
Sourdough Pour over the banana bread
This sourdough banana bread recipe makes the perfect breakfast dessert. It is very easy to make and definitely rewarding!
Serve with hot chocolate, coffee, or any tummy-pleasing breakfast drink!
Ingredients
- 3 small bananas or 2 medium bananas finely grated
- Pour the initial 250 g of sourdough
- 3 tablespoons. vegetable oil
- 100 g of brown sugar
- 130 g of flour
- 4 g of baking powder
- 3 g of baking soda
- A pinch of salt
GUIDELINES
- Preheat oven to 350 degrees F.
- In a large bowl, mash the bananas with a potato masher or fork until you are left with small pieces.
- Pour in the sourdough, vegetable oil and brown sugar. Mix well.
- Add the flour, baking powder, baking soda and a pinch of salt. Mix until you have a light and fluffy dough.
- Grease a pan with oil or vegan butter. Pour the dough into a 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 until you get your hands on these delicious vegan junk treats! They're sticky, sweet, and incredibly filling, you won't be able to keep your hands off them!
Ingredients
- 375g plain all-purpose flour or bread flour
- Throw in 100 g of sourdough
- 125 g non-dairy milk (lukewarm)
- 115g vegan butter or melted margarine
- 38 g granulated sugar or coconut sugar
Cinnamon filling
- 30 g vegan butter or melted margarine
- 35g packed brown sugar or coconut sugar
- 1 tablespoon. ground cinnamon
Maple vanilla filling
- 120 g vegan cream cheese (softened)
- 25 g powdered sugar or powdered sugar
- 40 g of maple syrup
- A dash of vanilla bean extract or powder
GUIDELINES
For the cinnamon roll dough
- Add all ingredients to a mixer with the dough hook attached or a large bowl. Mix until combined. Knead the dough for 5 minutes, until a soft dough remains. If the dough is too wet, add more flour and knead until it is no longer sticky. If the dough is too dry, add a little milk and knead until a soft dough is formed.
- Cover the bowl with a towel and set aside in a warm place for 2 hours, or until the dough has doubled in size.
For the cinnamon filling
- Combine the sugar and ground cinnamon in a small bowl.
- Sprinkle some flour on a clean surface. Pour the dough onto the surface and roll out into a large rectangle.
Assemble the sourdough rolls
- Use a pastry brush to spread the melted butter or margarine all over the dough, making sure it reaches the edges. Sprinkle the cinnamon sugar, rubbing it into the surface of the dough with your fingers.
- If your dough is too soft to roll, chill in the refrigerator for at least 10 minutes. Start at the long side and roll the dough tightly into a large tube. Use a sharp knife to cut even rolls from the dough.
- Place these rolls on a baking sheet, leaving a gap between each roll. Cover the pan with a towel and let them rise for at least 1 hour. Once you are 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 turn a nice golden brown. Remove the cinnamon rolls from the oven and set aside to cool.
- Meanwhile, beat all the cream ingredients in a small bowl until smooth. Add a generous drizzle of frosting over the rolls.
Vegan Sourdough Toss Crackers Pizza
These delicious vegan sourdough cookies taste just like pizza! Just combine, bake and serve with delicious salsa!
Ingredients
- Pour the initial 250 g of sourdough
- 135 g plain flour
- 60 ml extra virgin olive oil
- 1 teaspoon of sea salt
- ½ tsp. garlic powder
- ½ tbsp red chili flame
- ½ tablespoon dried thyme
- ½ tablespoon of dried oregano
- ½ teaspoon dried basil
- 1 tablespoon finely chopped fresh chives
- Extra sea salt flakes
- Salsa (to serve)
GUIDELINES
- Preheat the oven to 340 degrees F. Meanwhile, grab a large rimmed baking sheet.
- Put the flour, oil, salt, garlic powder, chilies, thyme, oregano, basil and chives in a bowl. Mix, then knead into a firm dough.
- Cover and rest for 30 minutes.
- Flatten the dough and place 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 on the baking sheet.
- Bake in the preheated oven for 25 minutes. Remove from the oven and place the crackers on a wire rack to cool completely. Sprinkle crackers with sea salt flakesand serve with delicious salsa.
Vegan sourdough recipe
If you're a fan of sourdough bread, then you'll love these delicious sourdough recipes! They are super easy, delicious and quite addictive!
Check our blog for ideas what to eat with sourdough bread!
Frequently asked questions
Can sourdough be vegan?
Yes, sourdough along with many types of bread is of course void of animal products. That said, the traditional dough is veganbut some recipes may have additives.
How do you make vegan sourdough?
To make a vegan sourdough loaf, you need to make sure you use plant-based ingredients throughout the recipe.
Why do vegans eat sourdough bread?
Since sourdough bread is packed with a variety of natural yeasts, these are considered plant-based and LOT vegan friendly.
- 375 g plain all-purpose flour or bread flour
- 100 gr throw in the sourdough
- 125 g non-dairy milk (lukewarm)
- 115 g vegan butter or melted margarine
- 38 g granulated sugar or coconut sugar
Cinnamon filling
- 30 g vegan butter or melted margarine
- 35 g packaged brown sugar or coconut sugar
- 1 tablespoon. ground cinnamon
Maple vanilla filling
- 120 g vegan cream cheese (softened)
- 25 g powdered sugar or powdered sugar
- 40 g maple syrup
- A dash of vanilla bean extract or powder
For the cinnamon roll dough
- Add all ingredients to a mixer with the dough hook attached or a large bowl. Mix until combined. Knead the dough for 5 minutes, until a soft dough remains. If the dough is too wet, add more flour and knead until it is no longer sticky. If the dough is too dry, add a little milk and knead until a soft dough is formed.
- Cover the bowl with a towel and set aside in a warm place for 2 hours, or until the dough has doubled in size.
For the cinnamon filling
- Combine the sugar and ground cinnamon in a small bowl.
- Sprinkle some flour on a clean surface. Pour the dough onto the surface and roll out into a large rectangle.
Assemble the sourdough rolls
- Use a pastry brush to spread the melted butter or margarine all over the dough, making sure it reaches the edges. Sprinkle the cinnamon sugar, rubbing it into the surface of the dough with your fingers.
- If your dough is too soft to roll, chill in the refrigerator for at least 10 minutes. Start at the long side and roll the dough tightly into a large tube. Use a sharp knife to cut even rolls from the dough.
- Place these rolls on a baking sheet, leaving a gap between each roll. Cover the pan with a towel and let them rise for at least 1 hour. Once you are 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 turn a nice golden brown. Remove the cinnamon rolls from the oven and set aside to cool.
- Meanwhile, beat all the cream ingredients in a small bowl until smooth. Add a generous drizzle of frosting over the rolls.
- Cooking time: 20 min
- Category: dessert
