Category Archives: Vegan Recipes

Sourdough Banana Bread

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The sourdough obsession continues with banana bread! If you are looking for the version without sourdough, you can find that here.

Ingredients

  • 150g (3/4 cup) sugar – I mixed brown sugar and white sugar
  • 90g (1/3 cup plus 2 tsp) cup vegan butter, at room temp (or canola oil)
  • 3 very ripe bananas, mashed well
  • 32g or 2 tablespoons soy milk
  • 1.5 teaspoon vanilla
  • 200g (1 cup) sourdough starter
  • 140g (1 generous cup) flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 cup chopped pecans or walnuts if desired
  • 1/4 cup raisins if desired
  • 1/4 teaspoon salt

Process

Preheat oven to 350*

Mix butter and sugar until creamy. Add mashed bananas, soy milk, and vanilla and mix briefly. 

Add remaining ingredients and mix until just combined. Double check to be sure you got everything from the sides of the bowl.

Pour into loaf pan (spray with non-stick spray if needed) and sprinkle top of loaf with natural/demerara sugar if desired.

Bake for 1 hour or until cake tester (or toothpick) inserted into center comes out clean. Allow to cool and remove from pan and serve.

Sourdough English Muffins

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Ingredients

  • 200g sourdough starter
  • 40g agave
  • 500g soy milk
  • 750g all-purpose flour
  • 10g sea salt
  • Semolina for coating

Process

Evening of day one:

  • Hand mix all ingredients except semolina in a large bowl until fully combined, then cover and allow to sit on the counter for 45 minutes.
  • Knead dough by hand for 5 minutes or in a stand mixer with a dough hook for 3 minutes. 
  • Place dough in large bowl, cover well, and leave out (or in unheated oven) overnight. If your house is under 68* you may want to find a slightly warmer spot. If it’s over 75*, you may want to find a cooler place.

Morning of day two:

  • Turn on oven light but no heat.
  • Place 1/2 the dough on a lightly floured surface, and press it out to about 1/2” thickness with hands.
  • Use a biscuit cutter or ring from a wide-mouthed canning jar to cut muffins.
  • You can put scraps together to make more biscuits, but try not to overwork.
  • Place muffins on a pan lined with parchment and liberally sprinkled with semolina and sprinkle the tops with semolina. 
  • Repeat with second half of dough.
  • Place pans into oven (with light on) and allow to rise for an hour (if your house is pretty warm, you can just do this on the counter).
  • Preheat a non-stick or cast-iron skillet over medium heat. 
  •  Place 4-6 muffins into the skillet spaced 1″ apart.
  • Cover and cook each side for 8 minutes, or until medium golden. Press lightly with spatula while cooking to create flat sides. Internal temperature should be 190* minimally at finish.
  • Allow to cool at least 5 full minutes (10 is better) until serving. Open by inserting fork around outside edge.
  • Once cool, they can be reheated in oven, pan, or toaster.

Vegan Creamy Broccoli Cauliflower Soup

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We recently started using Imperfect Foods, which is great because it sends me vegetables and fruits that I didn’t plan to get, and then once I do, I think about what to make with them! Last night, it was this rich and delicious soup.

Ingredients

  • 1/2 cup vegan butter
  • 3 carrots, peeled and sliced
  • 1 onion, diced
  • 1 head cauliflower, broken up
  • 2 bunches broccoli or broccolini, chopped
  • 1/2 cup flour
  • 1 qt veg broth
  • 2 cups unsweetened non-dairy milk (I used soy)
  • 1 bunch of kale, chopped roughly
  • 1/3 cup nutritional yeast flakes
  • Salt and pepper to taste

Process

Sauté onions and carrots in butter until carrots start to soften.

Add flour and stir until vegetables are coated and no lumps remain.

Add broth and milk and whisk or stir to be sure butter and flour are distributed.

Add cauliflower and broccoli and cook until tender.

Using an immersion blender (or regular blender with top vented), blend to desired level of smoothness.

Add kale, salt, and pepper and simmer until kale is tender.

Serve with fresh bread.