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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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