Vegan Savory Buns

Vegan Savory Buns recipe is a light, fluffy bread that is stuffed with delicious plant-based food. These buns are comfort food and easy-peasy baking. You have a pillowy dough on the outer side and a savory and seasoned interior. They can be used as snacks, lunches, or even as a portion of a party cake. The combination of delicate bread and the delicious filling inside makes the Vegan Savory Buns recipe so special. The paste can be spiced vegetables, tofu, or mushrooms, thus making them not only good but also healthy.

STATS

• Diet: Vegan, Dairy-free, Egg-free
• Prep Time: 25 minutes
• Course: Snack, Lunch, Appetizer
• Cuisine: Fusion, Homemade
• Baking Resting Time: 1 hour
• Cook Time: 20 minutes
• Serving Size: 1 bun
• Yield: 10 buns
• Difficulty: Medium
• Cooking Method: Baking
• Total Time: 1 hour 45 minutes

EQUIPMENT

• Mixing bowls
• Measuring cups & spoons
• Whisk
• Wooden spoon
• Baking tray
• Parchment paper
• Rolling pin
• Kitchen towel
• Pastry brush

INGREDIENTS

Regarding the dough:

• Three cups of flour for all purposes
• One teaspoon of sugar
• A pair of tablespoons of instant yeast
• One pinch of salt
• Two olive oil tablespoons
• A single cup of warm water

For the filling:

• One cup of finely chopped mushrooms
• Half a cup of finely chopped onion
• A little carrot, grated
• One little bell pepper, diced
• Two minced garlic cloves
• 2 tsp of tamari or soy sauce
• One teaspoon of smoked paprika
• 1/2 teaspoon of powdered cumin
• Half a teaspoon of black pepper
• One tablespoon of olive oil To taste, add salt.

To brush:

• Two tablespoons of plant milk
• One teaspoon of optional sesame seeds

INGREDIENT NOTES

Flour:

• All-purpose flour makes the buns soft. It can be substituted with whole wheat flour to increase the amount of fiber in it, although the texture will become much heavier.

Mushrooms:

• You get a delicious, meaty taste without meat.

Onion, carrot, bell pepper:

• This adds flavor, texture, and color to the filling.

Soy sauce:

• Adds umami flavor and seasoning. Soy sauce keeps it gluten-free.

Spices:

• Smoked paprika and cumin are warm and earthy.

Plant milk:

• This is used to brush the buns and make them brown well in the oven.

Sesame seeds:

• Sprinkle on top with a crunch and a bakery kind of finish.

INSTRUCTIONS

1. Put the yeast, sugar, and warm water in a mixing dish.
2. Keep it sitting till frothy, for five minutes.
3. Add the oil from the olive, flour, and salt.
4. Using a wooden spoon, stir while the dough forms.
5. On a surface dusted with flour, knead the dough for 8 to 10 minutes, until it is elastic and smooth.
6. Put the dough in the bowl that has been lightly greased.
7. Place a kitchen towel over it and allow it to rise for around an hour, till it doubles in size.
8. Prepare the filling during the dough’s rest.
9. Heat a little olive oil in a skillet set to low.
10. Simmer for approximately five minutes or till cooked.
11. Add salt, black pepper, cumin, paprika, and soy sauce.
12. Cook, stirring, till the mixture is delicious and dry.
13. Take off the warm and leave them to cool.
14. Punch down the dough when it has risen.
15. Split into ten equal parts.
16. Roll each element into a ball and then flatten with a rolling tool into a circle.
17. Put a tablespoon of filler in the middle.
18. To create a bun, pinch the edges together to seal.
19. Line a baking tray with a paper towel and place seam-side down.
20. Let the buns rest for fifteen minutes after covering them with a cloth.
21. Turn the oven on to 375°F, or 190°C.
22. If using, add sesame seeds on top of the buns after brushing them with plant milk.
23. Bake it for the next 20 minutes while it browns.
24. Take it out of the oven. Before serving warm, let cool slightly.

TIPS

• Ensure that before filling the buns, the filling is cool.
• The dough can be sticky when it is hot-filled.
• Do not overfill, or the buns will burst open during cooking.
• To add additional flavor, chop fresh herbs such as parsley or cilantro and put them in the filling.
• Switch fillings: spiced lentils, mashed peas and potatoes, or seasoned tofu crumbles.
• Bake, then freeze buns in air-tight containers. Rewarm in the oven to make a snack.

STORAGE INFORMATION

Fridge:

• Store in an airtight receptacle for at least 3 days. Warm in the oven to restore freshness.

Freezer:

• Store baked buns for as long as 2 months. Thaw overnight and warm in the oven.

FAQS

Can I make these gluten-free?

• Yes. Fill it with a gluten-free flour mixture and tamari. The texture can be slightly varied yet still tasty.

Can I steam instead of baking?

• Yes. The buns are softened and chewier by steaming, like bao buns.

What can I serve them with?

• They go best with soups, salads, or dips such as hummus.

NUTRITIONAL INFORMATION

Calories: 170
Protein: 5 g
Carbohydrates: 28 g
Fiber: 3 g
Fat: 5 g
Sodium: 210 mg