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Home » Recipes » Bread

published: Nov 29, 2021 · modified: Jun 3, 2022 by Freya · This post may contain affiliate links ·

Vegan Truffled Sourdough Crouton Crumbles

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Truffled sourdough Crouton Crumbles sound incredibly cheffy and posh, but in fact they are incredibly easy, but add a delicious (and luxurious) flavour to soups or salads.

Vegan Artichoke Soup Recipe
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  • How do you make Sourdough Croutons?
  • Can I use other bread to make croutons?
  • 📋 Recipe

I have used these crumbles with my family favourite, Jerusalem Artichoke Soup, and it transforms an already luxurious soup into a dish perfect for a festive starter!

How do you make Sourdough Croutons?

Easy! Because sourdough is quite open textured, and a little dryish, you don't really need to let the bread dry out as you would normal bread. I like to tear the sourdough into smallish chunks, and some crumbs as well, to give a great mix of textures. When this is stirred into the soup, it tastes amazing!

I crumble the croutons directly into my olive oil/truffle mixture, give them a quick toss, and then saute them over a moderate heat. Do not leave them unattended though as they can burn quickly!

Note: you can buy a reasonably priced jar of Salsa Truffina here.

Can I use other bread to make croutons?

Of course! If you are gluten-free, go ahead and use your favourite GF loaf. If you only have ciabatta or brown bread, or even a cheapo white loaf, they will all make fabulous croutons. However, I would recommend leaving the bread out of the packaging to dry out for a while, otherwise the croutons may be a little soggy!

📋 Recipe

Truffled Crouton Crumbles
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5 from 29 votes

Truffled Crouton Crumbles

YIELD 4
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
A delicious topping for soups or salads

Equipment

  • Frying pan or skillet

Ingredients

  • ¼ cup Sourdough Bread crust cut off
  • 1 tablespoon Olive Oil
  • 1 teaspoon Truffle Paste or ¼ teaspoon truffle oil
  • 1 teaspoon Chives chopped
  • ⅛ teaspoon Black Pepper

Instructions

  • In a smallish bowl, whisk together the olive oil, truffle paste or oil and black pepper.
  • Crumble your sourdough into smallish pieces and crumbs directly into your olive oil mixture.
  • Gently coat the bread pieces in the oily, heady mixture
  • Heat a frying pan over moderate heat, and fry the breadcrumbs until they are toasty and starting to brown. Take care to move them frequently to avoid them burning.
  • Once crisp, turn them out onto some kitchen paper to drain, sprinkle with chopped chives and they are ready to serve!
RECIPE BY Freya

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 9mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg
Tried it and Loved it?Mention @sweeterthanoats or tag sweeterthanoats!

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Hi, I'm Freya! I'm a plant-based foodie, obsessed with true crime, collecting cookbooks and photographing everything I eat.

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