WWW.FREI-STYLE.COMTomato burger buns
Ingredients
- 150 ml (3/4 cup) soy milk ((or other plant-based milk))
- 60 gr (1/3 cup) margarine
- 10 gr (0.35 oz.) fresh yeast (or 1 tsp dried yeast)
- 1 Tbsp sugar
- 130 ml (1/2 cup) tomato juice
- 2 Tbsp tomato paste
- 4 Tsp tomato flakes
- 500 gr (4 cups) spelt flour (or wheat)
- 1 Tsp salt
- 2 Tbsp vegan cream
- 1 Tsp tomato paste
Equipment: Baking oven, Bowl
Instructions
- 1.Slightly heat the milk
- 2.Stir in margarine, sugar and yeast until dissolved
- 3.Add tomato juice, tomato paste and tomato flakes
- 4.Add flour and salt and knead into a smooth dough
- 5.Place into a slightly oiled bowl, cover it with a kitchen towel and allow the dough to rise for about 3 to 4 hours
- 6.Shape 6-10 burger buns from this dough
- 7.Cover them up again and let them rise for an additional 20-30 minutes
- 8.Mix cream with tomato paste and coat the buns with this mix
- 9.Sprinkle with tomato flakes or sesame
- 10.Bake for 25 minutes at 200°C (392°F)
Notes
Tip from my kitchen: start the dough in the morning if you can – the long 3 to 4 hour rise is what makes the crumb so airy. If you're short on time, put the dough somewhere warm to speed things up. The buns are great to bake in batches and freeze, so you always have some on hand when the burger craving strikes. For a glossy crust, brush the cream and tomato paste mix on generously and sprinkle with sesame.
Nutrition per serving: 330 kcal
MY NOTES
Ten more easy vegan dinners, free: frei-style.com/ebook