When you think of a burger, you think of beef, cheese, maybe bacon, and the bun — soft, slightly sweet, and with just the right amount of give. It’s a classic unassuming casing for the ultra-flavorful layers in between. But here’s the catch: traditional burger buns can be a trap for vegans. You may think it’s just bread made with humble flour, yeast, water, and salt. But often, you’ll find the usual suspects lurking on the ingredient list. Milk, butter, eggs — those hidden animal-derived ingredients that can turn a seemingly innocuous bun into a no-go for anyone adhering to a plant-based diet. Fortunately, all of the above are easy to avoid in homemade buns.
Homemade Vegan Burger Buns Are Easy-to-prepare And Full Of Umani
Crafting your own vegan burger buns is not just about ticking the ‘vegan’ box; it’s about creating something that doesn’t feel like a compromise. The goal? A bun that’s as good — if not better — than its non-vegan counterpart. You’ll be at ease to learn that getting there doesn’t require weird chemicals or fancy ingredients. It’s about simplicity and letting natural flavours do the heavy lifting. A good, no-nonsense vegan burger bun with a mouthwatering, umami-packed plant-based patty, fresh vegetables, and sauces sandwiched in between will have even the staunchest carnivores questioning their life choices. Let’s get down to it.
Experience The Ultimate Taste Of Homemade Vegan Burger Buns
Enough talking; now it’s time to put your sleeves up and prepare your own vegan burger buns. Follow these easy steps, and you will be rewarded with the ultimate bun taste.
- sugar
- 420 g all-purpose flour
- 1 tsp salt
- 3 tbs vegan egg substitute
- vegetable oil
- Whip up the dough by combining 1 cup of lukewarm water, a pinch of sugar, and a packet of active dry yeast. Leaving the mix for 5-10 minutes will help you see if the yeast is alive. If it gets frothy, you're good to go. If not, try again with a different yeast packet.
- Meanwhile, measure out 420 grams of all-purpose flour and add the salt. For the vegan egg substitute, use applesauce, hydrated ground flaxseed or aquafaba. If you go for aquafaba, you could also use it instead of eggwash before baking.
- Once the yeast is activated, combine it with a bit more sugar, egg substitute, and vegetable oil in a large bowl.
- Fold in the flour and salt, mixing until a shaggy dough forms. Knead the dough on a floured surface until it's smooth and elastic, about 8-10 minutes. If it's sticking like crazy, sprinkle a bit more flour, but don't go overboard. Let the dough rest in a covered, oiled bowl in a warm place. You want it to double in size, which should take about an hour.
- Once the dough has risen, punch it down, divide it into eight equal pieces, and shape them into buns on a lined baking sheet. Cover for a second hour-long rise until they're puffy.
- Preheat your oven to 190°C. If you're feeling fancy, brush the tops of your bunds with aquafaba, vegan milk, or dairy-free butter for a glossy finish.
- Bake them for about 18-20 minutes until they're golden and sound hollow when tapped.
And just like that, you've got yourself some delicious vegan burger buns!
Get all the ingredients you need at Farmy!
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