Vegan Burger Buns
Vegan Burger Buns - What would burgers be without loose Burger Buns? An impossible burgers bet friend. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The flaxseed and grapeseed oil in these 100% vegan burgers provide many valuable unsaturated fatty acids.
Depending on what you have, you can replace the swollen flax seeds with with ground chia seeds, soya flour or carob gum.
(Percentage of daily recommendation)
| Calorie | 307 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0.3 μg | (1 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 334 μg | (111 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 17.8 μg | (40 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 238 mg | (6 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 132 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 4 Tbsps Yeast (Active dry)
- 2 Tbsps Raw cane sugar
- 4 Tbsps crushed flaxseed
- ¾ cup Oat Milk
- 5 Tbsps Canola oil
- 1 cup Spelt flour
- 1 cup Whole wheat flour
- 2 tsps salt
- 5 Tbsps Soy yogurt
- 3 Tbsps Soy creamer
- Sesame seeds
- Chia seeds
- Black cumin seeds
Preparation steps
In a small bowl combine the yeast with lukewarm water (enough to dissolve yeast) together. Sprinkle the sugar over it and set aside for 5 minutes until the yeast is liquid.
Mix the ground flaxseed with 3 tablespoons oat milk and 3 tablespoons grapeseed oil. Put the flour, salt, yogurt alternative, yeast and remaining oat milk into a bowl and mix into a smooth dough using the dough hook of a stand mixer.
Let the dough rise in a warm place for 45 minutes until it has doubled in volume.
Divide the dough into 8 portions, form into balls and place on a baking sheet lined with parchment paper. Cover with a tea towel. Leave to rise for a further 25 minutes in a warm place.
Mix the soy creamer with the remaining oil and brush onto the Burger Buns. Sprinkle Burger Buns with sesame, chia seeds and caraway seeds as desired. Bake in a preheated oven at 220°C/ 425°F convection 200 °C/ 400 °F) for about 12-14 minutes. Let the vegan Burger Buns cool down on a cake rack.
