These are the best homemade vegan hamburger buns. I’ve tested them with vegans and non-vegans. They are fluffy, delicious and an amazing source of fiber. Now they’re not just for plant-based burgers, but they’re a good bread for any type of sandwich your heart desires!
I will list all of the vegan ingredients for this recipe, as well as the method, but also make sure to go down to the recipe card at the end for the entire recipe. You have the option to print out from there.
Ingredients for Best Homemade Vegan Hamburger Buns
First you will add the 1 Tbsp or 1 packet of active dry yeast in a large bowl with 1/2 cup of filtered water. Stir and allow yeast to activate for at least 10 minutes.
While waiting on the yeast, prepare the flaxseed egg by mixing 1 Tbsp of ground flaxseed with 2 Tbsp of filtered watered in small. Set aside for a few moments. This flax seed egg will be the binder.
In a medium sized bowl you will add all of the wet dough mixture which will be 1/2 cup of soy milk, 2 Tbsp of olive oil, 2 Tbsp of organic cane sugar, 1 tsp of salt and the flaxseed egg. Whisk until everything is well combined.
Then transfer the wet dough mixture into the large bowl with the activated yeast and stir everything together.
Add the flour into the large bowl and stir everything together until it starts for form a dough.
With your clean hands, add a tiny bit of olive oil onto your palms and knead the dough for about 10 minutes. After kneading, the dough should be smooth and elastic.
Make the dough into a smooth round shape and keep in the center of the bowl. Cover it with a thin kitchen towel and set aside for 1 hour to allow it to rise. I usually put it in the oven (make sure the oven is turned off!)
Once the dough has risen, use a clean work surface (such as your kitchen counter) and dust it lightly with flour so that the dough doesn’t stick. Transfer the dough onto the dusted surface.
Divide the dough into 8 parts. Shape each part into a smooth ball.
Put the dough balls on a cookie sheet with a rubber liner or parchment paper. Set aside and let it rise for 35 minutes or until they have expanded to a standard hamburger bun size.
Once they buns have risen, preheat the oven to 375 degrees fahrenheit. While you are waiting for the oven to preheat, lightly brush melted vegan butter on top of the raw buns. You can sprinkle sesame seeds if you’d like. I did half of them with and half without.
Place the cookie sheet of buns into the oven for 17 minutes or until the tops are golden.
Take the buns out and let it cool. You can transfer them to a cooling rack after 5 minutes. Make sure the buns are completely cooled before slicing.
Keep them in an air-tight container or freezer bag for freshness.
1/2cupwarm filtered water(no more than 110 degrees fahrenheit)
Dough Mixture
1/2cupsoy milk
2Tbspolive oil
2Tbsporganic cane sugar
1tspsalt
3cupsorganic bread flour
Instructions
Stir and allow yeast to activate for at least 10 minutes.
While waiting on the yeast, prepare the flaxseed egg by mixing 1 Tbsp of ground flaxseed with 2 Tbsp of filtered watered in small. Set aside for a few moments. This flax seed egg will be the binder.
In a medium sized bowl you will add all of the wet dough mixture which will be 1/2 cup of soy milk, 2 Tbsp of olive oil, 2 Tbsp of organic cane sugar, 1 tsp of salt and the flaxseed egg. Whisk until everything is well combined.
Then transfer the wet dough mixture into the large bowl with the activated yeast and stir everything together.
Add the flour into the large bowl and stir everything together until it starts for form a dough. With your clean hands, add a tiny bit of olive oil onto your palms and knead the dough for about 10 minutes.
After kneading, the dough should be smooth and elastic.Make the dough into a smooth round shape and keep in the center of the bowl. Cover it with a thin kitchen towel and set aside for 1 hour to allow it to rise. I usually put it in the oven (make sure the oven is turned off!)
Once the dough has risen, use a clean work surface (such as your kitchen counter) and dust it lightly with flour so that the dough doesn't stick. Transfer the dough onto the dusted surface. Divide the dough into 8 parts. Shape each part into a smooth ball.
Put the dough balls on a cookie sheet with a rubber liner or parchment paper. Set aside and let it rise for 35 minutes or until they have expanded to a standard hamburger bun size.
Once they buns have risen, preheat the oven to 375 degrees fahrenheit. While you are waiting for the oven to preheat, lightly brush melted vegan butter on top of the raw buns.
When the oven is ready, place the cookie sheet of buns in to bake for 17 minutes or until the tops are golden.
Take the buns out and let it cool. You can transfer them to a cooling rack after 5 minutes. Make sure the buns are completely cooled before slicing.
Keep them in an air-tight container or freezer bag for freshness.
