Vegan Hamburger Bun Recipe
Light and fluffy and made with just 7 simple ingredients, this Vegan Hamburger Bun Recipe always comes in handy when you're in a pinch!
Servings: 12 buns
Calories: 204kcal
Ingredients
- 2 tablespoons active dry yeast
- 1 cup + 1 tablespoon warm water
- ¼ cup cane sugar
- ⅓ cup vegetable oil
- 3 tablespoons aquafaba
- 1 teaspoon salt
- 3-3 ½ cups all-purpose flour
Instructions
- Start by preheating your oven to 425 °F and line 1-2 baking sheets with parchment paper or a silicone baking mat. If you're making 8 larger buns, you'll only need 1 baking sheet. For more, smaller buns, prepare two baking sheets
- In a large mixing bowl, stir the yeast into the warm water. Add the oil and sugar and stir again. Let the mixture sit for 5 minutes.
- Next add the aquafaba, salt and 3 cups of flour and stir until a dough forms. If the dough is still too wet and sticky, continue adding dough until a soft, kneadable dough forms.
- Pour the dough out onto a flour surface and knead it for a few minutes. Then immediately divide the dough into 12 equal pieces and shape each piece into a ball.
- Place the balls of dough onto your lined baking sheets, leaving 2-3 inches in between each bun.
- Cover the buns and allow the dough to rest for 10 minutes until risen.
- Bake the buns for 8-15 minutes, depending on how many you're making, until they are baked through and golden brown on top.
- Transfer the buns to a wire rack and allow them to cool completely before slicing in half and filling them with your favorite burgers and toppings!
Notes
Aquafaba is the liquid from a can of chickpeas. Simply open a can of chickpeas and measure out 3 tablespoons of the liquid straight from the can.
Nutrition
Serving: 1bun | Calories: 204kcal | Carbohydrates: 32g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Sodium: 195mg | Potassium: 46mg | Fiber: 1g | Sugar: 4g | Vitamin C: 0.002mg | Calcium: 6mg | Iron: 2mg