Sourdough Casserole (vegan)

I really enjoyed the Chicken Sourdough Casserole that I wrote about while still eating meat. The sourdough topping was very much not WFPB however so I had a go at fixing this. It was a success.

Sourdough Casserole

800g sourdough starter

1 300g packet of silken tofu 

2 Tablespoons Nutritional yeast

2 teaspoons baking powder

Seasoning to taste : I used about 1/2 Tablespoon of smoked paprika and 1 teaspoon black pepper. Get creative!

This is just the topping. The filling can be as Wild West as you like. I used my instantpot to cook up onions, peppers, spring greens, green beans, carrots, and sweet corn. Might have used mushrooms as well. You can do whatever floats your boat….just make sure you have plenty of greens. I have even used some Spanish beans by Heinz in one of these as it didn’t have added oil (might be wrong about that so read labels) and it was wonderful.

If you can make a sourdough starter and get on well with it the benefits can me great. Meals can be improved. I found using organic whole wheat flour and bottled water worked best for keeping it active and healthy. I ran out of that flour though and used plain white and killed my starter. I am sad about it as I had only gotten mine to a good active level. I have decided to give up on this particular activity though as it wasn’t working out as well as I had hoped and I can focus on other things. So this is my last sourdough recipe but it is a goody!

Let me know how you get on with this. Constructive feedback is always welcome. Please share along to friends and family as I can only grow if people find out about me.

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