A hearty vegan burger is without a doubt my favourite meal evening meal; I get unashamedly excited for them and always make sure that I dig into one at least once a week, something which you’ll be well aware of if you follow me on Instagram. Whilst the focus is often on the burger itself, a good bun to sandwich it in is just as important; however there are limited options when it comes to being vegan and gluten-free as traditional bread is out of the question but that’s where these buns make the most delicious alternative. I’ve made countless batches of them over the past year and have had so many requests for this recipe so it’s about time that I finally got round to putting it up!
Whilst they might not resemble the texture or taste of your traditional bread bun, they do taste pretty incredible and I actually prefer them! Plus they are a lot heartier and more filling thanks to the healthy fats, fiber and protein from the nuts and seeds. Burgers might traditionally be regarded as junk food but there’s no guilt needed when it come to these buns as they’re made with the most nourishing, easily sourced ingredients and manage to pack in a healthy dose of Vitamins A and E for healthy skin, along with being a great source of plant based iron and zinc for healthy blood cells and a strong immune system. And the best part is that they’re also surprisingly simple to make; so simple in fact that I would say that this recipe is pretty much fail proof – all you have to do is mix everything together, mould them and leave the oven to do the rest of the work – that’s a lot easier than waiting for yeast to rise! I think these buns taste best when toasted and there’s no better way to fill them than with a crunchy peanut butter burger, thick layer of hummus, mashed avo, crunchy peanut butter, sliced tomato and a side of sweet potato wedges.
Ingredients (makes 6)
- 1/2 cup pumpkin seeds, ground
- 1/2 cup sunflower seeds, ground
- 1 cup almonds, ground
- 1 cup flaxseeds, ground
- 1 cup buckwheat or brown rice flour
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- tbsp chia seeds
- 2 tbsp psyllium husk powder
- 3 tbsp coconut oil, melted
- 1 cup water
- Pre heat the oven to gas mark 5 and line two baking trays with greaseproof paper.
- Add all of the dry ingredients to a large mixing bowl and mix thoroughly.
- Mix in the melted coconut oil and water, one cup at a time.
- Stir the mix thoroughly until it forms one large ball and becomes sticky. I find it easiest to do this with my hands.
- When completely mixed, divide the dough into six equal sized balls.
- Using a flat work surface, take one ball of dough at a time and divide again into two. Using your hand, press down firmly onto the dough so that it becomes flat, and use your hands to help shape into circles.
- Transfer to the baking tray and repeat with the remaining mixture.
- Place the buns in the oven for 40 minutes, flipping over halfway through to ensure that they cook evenly. Remove from the oven when golden brown and leave to cool.
- I find that these buns taste better toasted for a couple of minutes, before I add my fillings. My favourite is a crunchy peanut butter burger, creamy garlic free hummus, mashed avocado and sliced tomato.
- These buns will keep well in the fridge for up to a week although I always make a big batch like this and freeze them, where they last well for up to 3 months.
If you make these, don’t forget to tag me on Instagram @nourishingyas x