Vegetable Sourdough Skillet

INGREDIENTS

• 1 pound of fresh green beans (or a bag of around 35-40 green beans)
• 1 zucchini
• 1/2 cup red onion
• 1 shallot
• 1 carrot
• fresh garlic
• 1/2 teaspoon onion powder
• 4 tablespoons of avocado oil
• 1/2 teaspoon salt (for vegetables)
• 1/4 teaspoon salt (for sourdough mixture) 
• 1/2 teaspoon dried basil
• 2 tablespoons of butter (melted)
• 1 egg
• 1 teaspoon baking powder
• 3/4 cup of fed sourdough starter (starter that has been fed within the last 4-12 hours)
• 1/2 cup vegan shredded cheese

INSTRUCTIONS

• Preheat the oven to 350° F
• Cook the green beans and carrot in water and salt
• Preheat 8” cast iron skillet on medium
• Add the oil to the skillet
• Place garlic, shallot and onion in skillet and sauté
• Add drained green beans
• Add onion powder and salt
• In a bowl, combine sourdough starter, egg, basil, salt, butter and mix well
• Pour the sourdough mixture over the vegetables and sprinkle shredded cheese
• Bake for 25 minutes
• Broil for 2 minutes 

 

 

 

If you would like to learn more about Sourdough Starters, you can read my post here https://wp.me/pcOthW-a).

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