Menu Close

Vegan Sourdough English Muffins Recipe (Egg Free, Dairy Free)

These vegan sourdough English Muffins are simple and easy, loaded with nooks and crannies! Make the night before, and bake the next day.  These make a fantastic base for a breakfast sandwich, great toasted with jam and cream cheese, or fantastic eaten plain with any spread you like!

sourdough discard english muffins recipe vegan egg free dairy free breakfast recipes with sourdough starter veagn recipes healthy brunch recipes to impress
My ‘Year of the Sourdough’ has officially extended into 2021!  My starter is almost a year old at this point, and I have been loving baking up fun new recipes with it. I’ve made sourdough muffins, sourdough bagels, and now these amazing sourdough english muffins!  Rise and shine, because breakfast is served.

These Vegan Sourdough English Muffins Are:

  • Warm
  • Hearty
  • Loaded with nooks & crannies
  • Simple to make
  • Earthy
  • A great way to use your sourdough discard for breakfast
  • Vegan, vegetarian, dairy free, and egg free!

overnight english muffins with sourdough starter vegan dairy free egg free english muffins recipe no eggs heatlhy plant based no milk

Make English Muffins With Sourdough Starter Discard

This Sourdough english muffins recipe is the perfect way to use your sourdough discard from a starter.  I hate throwing out food (or rather, composting it!)- so I’m always looking for ways to resuse kitchen scraps to cut back on waste.  Instead of tossing your discard when you feed your sourdough starter, try this awesome recipe instead. I have a whole page on my site for recipes that use sourdough discard. That way you can add a hint of sourdough flavor to your baked goods, and cut back on food waste.

cast iron sourdough english muffins vegan gluten free homemade muffins with sourdough starter discard egg free dairy free brunch recipes

What’s In Vegan Sourdough English Muffins?

vegan sourdough english muffins recipe healthy plant based egg free muffins recipe savory dairy free uffins for breakafast or brunch

One of the BEST Pantry Staple English Muffin Recipes

This recipe for vegan sourdough discard english muffins is a fantastic pantry-staple meal!  It uses almost all ingredients you would have in your dry pantry or cupboards.  You probably have a lot of these ingredients on hand. Keeping a well-stocked pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  I made a list of my Top 125 Plant-Based Pantry Staples that always keep on hand. And you can check out all my favorite pantry staple recipes on TheHerbeevore.com here.  By stocking up on healthy whole ingredients you can cook delicious recipes without a trip to the store!

english muffins with hummus recipe breakfast vegan egg free dairy free sourdough english muffins at home homemade brunch recipes with sour dough starter

How Do I Make Overnight Sourdough English Muffins?

  1. The night before, mix all ingredients except for the corn meal in a large bowl.  Knead the dough for about 5 minutes until it is well combined into a dense dough. Cover the bowl with a tea towel and allow the dough to rise in a warm place overnight, for 8 hours.
  2. Once dough has risen, flour a cutting board. Roll the dough out on the cutting board to 1/2 inch thick. Using a glass or measuring cup, cut even circles for each english muffin. Take excess dough, knead together, roll out, and cut again until there is no more dough left. Mine made 10 english muffins.
  3. Dip each side of an English muffin into the corn meal, then place on a sheet pan. Cover the muffins and allow them to rise for another hour, until they’ve doubled in size.
  4. To cook, heat a cast iron skillet over low heat. Make sure it’s nice and hot. Place 4 or 5 english muffins in the pan, and cook for 7 to 8 minutes on each side until they begin to brown. Repeat until all muffins have been cooked.
  5. Slice, toast, and add tofu cream cheese or blackberry chia jam… Mangia!
egg free sourgough muffins vegan dairy free breakfast recipes for breakfast sandwiches healthy homemade muffins

Other Vegan Sourdough Discard Recipes You’ll Love Baking!

overnight rise sourdough english muffins simple easy sourdough discard english muffins vegan vegetarian dairy free sourdough starter recipes discard castoff

Get the Same Ingredients I Use For My Sourdough English Muffins Recipe!

As always, if you make this vegan sourdough english muffins with discard recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

Let’s keep in touch – make sure to sign up for my newsletter to get fresh recipes weekly. And don’t forget to follow over on Pinterest, Instagram , & Twitter– I’d love to connect with you there!  

 

vegan sourdough english muffins recipe healthy plant based egg free muffins recipe savory dairy free uffins for breakafast or brunch

Vegan Sourdough English Muffins

The Herbeevore
These vegan sourdough English Muffins are simple and easy, loaded with nooks and crannies! Make the night before, and bake the next day.  These make a fantastic base for a breakfast sandwich, great toasted with jam & cream cheese, or fantastic eaten plain with any spread you like! Egg free, dairy free, and vegan.
5 from 2 votes
Prep Time 15 mins
Cook Time 15 mins
Rise Time 10 hrs
Total Time 10 hrs 30 mins
Course Bread, Breakfast, Brunch
Cuisine American
Servings 10 english muffins
Calories 229 kcal

Ingredients
  

Instructions
 

  • The night before, mix all ingredients except for the corn meal in a large bowl.  Knead the dough for about 5 minutes until it is well combined into a dense dough. Cover the bowl with a tea towel and allow the dough to rise in a warm place overnight, for 8 hours.
  • Once dough has risen, flour a cutting board. Roll the dough out on the cutting board to 1/2 inch thick. Using a glass or measuring cup, cut even circles for each english muffin. Take excess dough, knead together, roll out, and cut again until there is no more dough left. Mine made 10 english muffins.
  • Dip each side of an English muffin into the corn meal, then place on a sheet pan. Cover the muffins and allow them to rise for another hour, until they've doubled in size.
  • To cook, heat a cast iron skillet over low heat. Make sure it's nice and hot. Place 4 or 5 english muffins in the pan, and cook for 7 to 8 minutes on each side until they begin to brown. Repeat until all muffins have been cooked.
  • Slice, toast, and add tofu cream cheese or blackberry chia jam... Mangia!

Nutrition

Calories: 229kcalCarbohydrates: 44gProtein: 6gFat: 3gSaturated Fat: 1gSodium: 267mgPotassium: 91mgFiber: 3gSugar: 2gCalcium: 37mgIron: 2mg
Keyword Dairy Free Sourdough English Muffins Recipe, Egg Free Sourdough English Muffins Recipe, Overnight Sourdough English Muffins, Sourdough Discard English Muffins, Vegan English Muffins with Sourdough Starter, Vegan Sourdough English Muffins, Vegan Sourdough English Muffins Recipe
Did You Make This Recipe?Tag me @theherbeevore in your photo on Instagram and I'll feature you in my stories!
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support us!
Posted in American, Baking, Breads, Breakfast, Dairy Free, Pantry Recipes, Side Dishes, Snacks, The Herbeevore Recipes, Vegan Recipes, Vegetarian Recipes

2 Comments

    • The Herbeevore

      Hi DL, you’re correct, it’s UNFED starter right from the discard- let me edit that quickly. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.