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zeo waste plant-based recipe using stale bread

Zero Waste Fried Bread on Toast

Prep: 30 min
Cook: 30 min
Total: 1 hr
Servings: 3

This zero waste recipe finds new use for stale bread reinvented into a spread topped with fresh radishes and pickled dill stems.

Author Vojtech Vegh
by Vojtech Vegh
Recipe Ingredients

Ingredients & Directions

Recipe Ingredients


Yield: 6 Toasts (3 Servings)
Needed Kitchenware: Deep Fryer or Pot, Food Processor, Jar, Frying Pan
Bread Spread
  • 200g (~5½ cups) stale sourdough bread
  • 100g (little less than ¾ cup) vegetable stock
  • 50g (½ medium) white onion
  • 5g (little less than 1 tsp) garlic powder
  • vegetable oil (for frying)
  • salt
Pickled Dill Stems
  • 50g (¼ cup) dill stems
  • 30g (2½ tbsp) demerara sugar (or turbinado)
  • 60g (¼ cup) apple cider vinegar
  • 100g (little less than ¾ cup) water
  • pinch of salt
Assembling Toasts
  • 150g (about 10) radishes with leaves
  • 6 slices sourdough bread (fresh)
  • few drops of olive oil
  • bread spread (from above)
  • pickled dill stems (from above)
Recipe Directions


Bread Spread
  • Trim off the crust of the bread and cut the bread into small cubes. Deep fry them at 180°C (356°F) until golden brown, and let the excess oil drip off.
  • Chop the onion into slices and sauté in a few drops of vegetable oil until lighly brown.
  • Add the bread into a food processor and run the processor until they are crumbs. Add the onions, vegetable stock, garlic powder, and salt. Blend until smooth. Add drops of water if the spread is too thick.
  • Store in the refridgerator until serving.
Pickled Dill Stems
  • Mix the sugar, vinegar, water, and salt until the sugar is dissolved.
  • Chop the dill stems into tiny pieces and save the dill tops for another use. Put the chopped dill stems into a small jar and pour the liquid over the stems. Keep in the refridgerator until serving. It will last in the refridgerator for up to a month.
Assembling Toasts
  • Cut off the radish leaves, discard the yellow ones, wash the leaves, and dry them. Chop them up roughly and pan fry them until crispy. Season them with salt.
  • Slice the radishes into thin slices, add a few drops of olive oil, and mix well.
  • Add a generous amount of fried bread spead to a slice of sourdough, arrange the radish slices, add the fried radish leaves, and a sprinkle of pickled dill stems.
Recipe nutrition

Nutritional Information

Yield: 6 Toasts
Servings: 3
Information per serving:
Energy: 502.8 kcal
Carbohydrate: 74.4 g
Protein: 14.2 g
Fiber: 3.3 g
Sugar: 12.2 g
Fat: 16.8 g
Monounsaturated Fat: 3.6 g
Polyunsatured Fat: 9 g
Omega-3: 1 g
Omega-6: 7.9 g
Saturated Fat: 2.8 g
Trans Fat: 0.1 g
Cholesterol: 0 mg
Choline: 12.9 mg 3% DV
Folate: 223.8 µg 55% DV
A: 72.5 IU 3% DV
B1: 0.9 mg 83% DV
B2: 0.6 mg 50% DV
B3: 6.2 mg 44% DV
B5: 0.6 mg 12% DV
B6: 0.2 mg 14% DV
B12: 0 mg 0% DV
C: 2.8 mg 3% DV
D: 0 IU 0% DV
E: 1.4 mg 9% DV
K: 26.3 µg 29% DV
Calcium: 74.9 mg 7% DV
Copper: 0.2 mg 24% DV
Iron: 5.2 mg 28% DV
Magnesium: 45 mg 14% DV
Manganese: 0.8 mg 43% DV
Phosphorus: 146.8 mg 20% DV
Potassium: 221.9 mg 4% DV
Selenium: 43.3 µg 78% DV
Sodium: 853.9 mg 56% DV
Zinc: 1.4 mg 17% DV

Please note nutritional information varies dependent on agricultural conditions, consistency in manufacturing processes, and honesty in reporting. We cannot accurately report on the amount of harmful chemicals or beneficial plant constituents that might be present in these ingredients. We cannot report on the content of material added during the cooking process. We cannot guarantee if the vitamins present are natural or synthetic. We make no guarantees to the accuracy of this information and continue to suggest purchasing organic, high-quality, fresh ingredients from local, trusted sources. Percent Daily Values are based on a 2,000 calorie diet and values come regulated from the FDA. Your daily values may be higher or lower depending on your needs.

Tips, Suggestions, Photos, & More Information

Vojtech Vegh, author of "Surplus: The Food Waste Guide for Chefs," runs a food waste blog for professional chefs and enthusiastic home cooks. Learn how to cook without food waste, whether in a professional kitchen or at home. Get insights into zero-waste menu planning and development of new dishes. Smart cooking tips, resources, chefs motivation and inspiration for new plant-based recipes. Created by chef-founder of the first zero-waste and vegan restaurant in the world, for everyone interested in food waste prevention and plant-based cooking.

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