Vegan Fluffy Flax Hamburger Buns
These vegan burger buns are not only freaking delicious, they incorporate some healthy Omega-3's in the form of flax seed meal, a bit of healthy fiber...but not too much! *scroll down for full recipe*
Finding quality vegan hamburger buns is not always easy. The mainstream store-bought brands usually have weird ingredients like l-cysteine (mainly from hair and feathers), mono- or diglycerides (often animal-sourced dough conditioners). Plus, they taste...well...mass produced.
These fluffy flax hamburger buns toast wonderfully and will hold up to the juiciest of mushroom burgers, the heartiest of grain burgers, the beefiest of beefless burgers! Also, they are easy as HECK to make and everyone at your next BBQ will be impressed that you made your own hamburger buns!
FLUFFY FLAX BUN RECIPE
Makes 6 large buns
Get the printable recipe at:
Ingredients(US):
1 cup warm water (40C or 104F)
2 1/4 teaspoons dry yeast (instant or traditional)
1 tablespoon sugar
2 tablespoons vegetable oil (eg. organic canola, olive oil or melted Earth Balance)
2 tablespoons ground flax seed (the more finely ground, the better!)
1 teaspoon salt, optional
3 or more cups all-purpose white flour
Ingredients(Metric)
240ml warm water (40C or 104F)
10cc dry yeast (instant or traditional)
15cc sugar
30ml vegetable oil (eg. organic canola, olive oil or melted Earth Balance)
30cc ground flax seed (the more finely ground, the better!)
5cc salt, optional
375g or more all-purpose white flour
Directions:
In a large bowl, whisk the warm water, yeast, sugar and a half cup of flour together.
Let stand for 5 to 10 minutes. You'll know the yeast is active when it blooms.
Mix in the oil, salt, and flax seed.
Incorporate the flour, a half cup or so at a time until it becomes doughy.
Turn dough onto a flat surface and knead for five to ten minutes. If the dough is too sticky, add a little more flour, but try not to add too much. As you knead, the dough will become more elastic and should not stick.
Let the dough rest in the bowl with a warm damp cloth or vented lid over top. Place it in a warm location free from drafts for 45 minutes or until the dough has doubled in size.
Punch down the dough and turn it onto your flat kneading surface again.
Cut the dough into six even pieces.
Knead each piece into a round shape, gathering the edges into the center and squeezing together.
Place the puckered side down on to a backing sheet with parchment paper on top.
Repeat with the other piece and place them evenly on to the baking sheet.
Cover with a warm, damp cloth or plastic wrap that has been dusted with flour; floured side down.
Preheat your oven to 350F (177 C)
Let rest for 45 minutes or until the buns have doubled in size.
Carefully remove the cloth or plastic wrap.
Optionally, brush the tops with melted Earth Balance buttery spread.
Bake in the preheated oven for 15-20 minutes or until golden on top. They will sound hollow when tapped on the bottom.
Let cool completely before slicing, toasting, and loading with your favourite burger fillings.
Enjoy!
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I Only Ate Fruits and Vegetables for 14 days | Amazing Results.
I only ate raw fruits and vegetables for 14 days and it heal my body in different ways and most importantly I lost 10 pounds and I now enjoy fruits and vegetables as meal.
Juliette Bryant - Superfoods And How To Use Them at Vegan Life Live 2017
Join Juliette Bryant as she talks live at Vegan Life Live about the power of superfoods, detoxing the body, the power of intention and showhow to make a simple and delicious nut and seed milk.
A Week of Realistic Vegan Meals / Cozy & Nourishing
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Today we're showing you a realistic look at what meals we eat over the course of a week. Hopefully you get some cooking inspiration from this video! ????
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0:00 Intro
0:19 Vegan Beef Stew Prep
0:59 Vegan Pumpkin Pie Prep
1:54 Going for a Thanksgiving Walk
3:20 Shaping a New Sourdough Loaf
3:44 Making the Beef Stew
4:55 Making Garlic Mashed Potatoes
5:45 A Word from Our Sponsor, LMNT
7:00 Finishing the Pumpkin Pie
8:39 Baking Our Sourdough Loaf
9:20 Kale Crunch Salad
10:13 Broccoli Cheddar Soup
11:28 Composting with Our Lomi
11:46 Roasted Garlic Noodle Soup
12:07 Breakfast for Dinner a la Eríc
12:21 Vegan Fettuccine Alfredo
13:48 Roasted Veggies & Trying Hōjicha
15:37 Vegan Chocolate Chip Mini Muffins
16:44 Quick Random Meals
18:50 Outro
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How to Make Vegan Quiche | Recipe by Mary's Test Kitchen
This vegan quiche is super easy to make and easy to customize with your choice of fillings. When I first went vegan, I tried lots of vegan quiche recipes that really let me down. But once I tried Burmese tofu, a soy-free traditional food from Burma, I knew I had the perfect eggless filling for quiche.
This recipe was made especially for Cherie Stokes who won the last secret word game. I hope you like your prize, Cherie!
Links mentioned:
Burmese Tofu:
Mushroom Dumplings:
Gunkan Sushi:
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Chickpea Quiche with Mushrooms & Peppers in a Whole Wheat Crust Recipe
FULL PRINTABLE RECIPE:
Ingredients (US)----------------
Whole Wheat Crust:
1 1/2 cups all-purpose whole wheat flour
1/2 cup vegan butter or shortening (1 stick)
1 teaspoon sugar
1/2 teaspoon sea salt
2-4 tablespoons ice water
Vegetable Filling:
1 cup mushrooms, diced
1/4 cup red bell pepper, diced
1 tablespoon shallots, minced
1 clove garlic, minced
Chickpea Filling:
1 cup chickpea flour (chana/besan/garbanzo/etc)
1 cup room temperature water
2 cups water or broth
1 cube vegetable bouillon (if using water)*
1/4 teaspoon ground turmeric
Optional:
sliced tomatoes
basil chiffonade
sliced scallions
black salt (kala namak)
Ingredients (Metric)----------------
Whole Wheat Crust:
190g all-purpose whole wheat flour
115g vegan butter or shortening (1 stick)
1 teaspoon sugar
1/2 teaspoon sea salt
30-60ml ice water
Vegetable Filling:
80g mushrooms, diced
35g red bell pepper, diced
9g shallots, minced
3g garlic, minced
Chickpea Filling:
120g chickpea flour (chana/besan/garbanzo/etc)
235ml room temperature water
470ml water or broth
1 cube vegetable bouillon (if using water)*
1/4 teaspoon ground turmeric
Optional:
sliced tomatoes
basil chiffonade
sliced scallions
black salt (kala namak)
Full recipe + blog post:
NOTES
I use bouillon cubes in place of broth. 1 cube makes 2 cups of broth. Use your preferred paste, powder, or cubes of vegan bouillon concentrate. Alternatively, use 2 cups of vegetable broth and do not add additional concentrate.
Chickpea flour is also sold as garbanzo bean flour. You can also use chickpea flours labelled as chana or besan flour.
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CIABATTA (Crispy Crust✔️ Silky Open Crumb✔️ Biga ✔️)
If you're into baking bread, knowing how to make great ciabatta is a must. You just can't go wrong with the classic crispy crust and silky open crumb of this loaf. Make it in into a classy sandwich or just eat the whole thing by itself for fun. I won't judge you.
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BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
BAKING STEEL:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
LODGE CAST IRON SKILLET:
MY FAV STAINLESS BOWL:
HALF SHEET TRAY + RACK:
RECIPE
BIGA
•175g or 3/4c warm water (86F/30C)
•1/4tsp instant yeast
•225g or 1 1/2c AP flour (11.7% protein)
Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24 hours.
AUTOLYSE
•180g or 3/4c warm water (86F/30C)
•250g or 2c AP flour (11.7% protein)
Into bowl of a stand mixer fitted with a dough hook, mix your Autolyse (water and flour) on low until combined. Cover with town and let sit for 30 minutes.
FINAL MIX
•40g or 2 3/4Tbsp warm water (86F/30C)
•5g or 2tsp instant yeast
•10g 1 3/4tsp salt
•All of the biga you mixed earlier
For your final mix, add warm water, yeast, salt, and biga to your autolyse and mix on low for 3 minutes. Increase speed to high and mix for 5 more minutes. When dough is mixed enough it should clear the bowl and begin to get shiny.
FERMENTING AND SHAPING
Transfer dough to an oiled bowl. Cover and ferment at room temperature for 30 min. Do strength building fold as shown @3:33. Cover again and let sit at room temp for another 30 minutes. Laminate dough as shown @4:27 (this takes the place of a 2nd stretch and fold). After laminating, transfer back to bowl seam side down, cover and allow to ferment at room temp for 1 hour. Dough should be gassy and alive at this point.
Liberally flour work surface and dough well. Use dough card to release dough from bowl as completely as possible before transferring dough to work surface. Gently pat into a square slab.
Prepare a piece of parchment that's larger than your slab of ciabatta dough by liberally flouring it. Cut dough into two equal rectangles and gently transfer to floured parchment. Cover and proof at room temp for 30 min.
BAKING
Preheat oven to 500F/260c - I also preheat my baking steel/stone on the middle rack and a cast iron pan in the bottom of my oven.
Boil water.
Slide ciabatta onto baking steel and pour boiling water into cast iron pan in the oven. Cover loaves with turkey pan, decrease heat to 480F/248C and bake for 12 min. Remove foil pan and continue to bake for 13-15 minutes until crust is a deep golden brown.
Cool on wire rack.
#ciabatta #ciabattaloaf #ciabattabread
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