Ultimate Vegan Lentil Buns 🌱🍞✨
Protein-packed, gluten-free, and bursting with wholesome goodness!
These hearty lentil buns are a game-changer for plant-based eating. With a soft, slightly chewy texture and nutty flavor from quinoa and red lentils, they’re perfect for burgers, sandwiches, or as a side to soups. The psyllium husk adds fiber and binding power, while coconut milk keeps them moist.
Ingredients
Main Dough
- 1 cup (100g) quinoa (soaked 4+ hours, rinsed well)
- 2 cups (280g) red lentils (soaked 4+ hours, drained)
- 1 cup (250ml) water (adjust as needed for consistency)
- ½ cup (60g) psyllium husk (key for binding!)
- 1 tbsp baking powder (ensure it’s fresh for rise)
- ½ cup (125ml) full-fat coconut milk (or unsweetened almond milk)
Flavor Boosters (Optional)
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp smoked paprika
- 1 tbsp nutritional yeast (for a cheesy note)
- 1 tsp salt (adjust to taste)
Step-by-Step Instructions
1. Soak & Prep
- Soak quinoa and lentils separately in cold water for 4+ hours (or overnight). Drain and rinse well to remove bitterness.
2. Blend the Dough
- In a food processor, combine:
- Drained quinoa + lentils
- Water, coconut milk, psyllium husk, baking powder
- Any optional spices
- Blend until smooth, scraping sides as needed. The dough should be thick but pliable (add 1-2 tbsp water if too stiff).
3. Shape & Rest
- Let dough rest for 10 mins (psyllium will thicken it further).
- With wet hands, shape into 6–8 bun-sized rounds (or flatten for burger buns).
4. Bake to Perfection
- Bake at 350°F (180°C) for 25–30 mins until firm and golden.
- Cool on a wire rack for 10 mins before slicing (they firm up as they cool).
Chef’s Tips
🌿 Flavor Variations: Add rosemary + walnuts for a savory twist, or sun-dried tomatoes + basil for Mediterranean flair.
🔥 Crispy Crust: Brush buns with olive oil before baking for extra crunch.
🍔 Burger-Ready: Toast lightly before serving with veggie patties and avocado.
❄️ Storage: Keep in fridge for 5 days or freeze for 1 month (reheat in oven).
Why These Work
✅ Protein Powerhouse: 8g protein per bun from lentils + quinoa.
✅ Gluten-Free: No wheat needed—psyllium binds everything.
✅ Meal Prep Hero: Make ahead for quick vegan lunches!
Nutrition (Per Bun, makes 8)
- Calories: 150
- Protein: 8g
- Fiber: 7g
- Carbs: 22g (net 15g)
“These buns prove plant-based eating is anything but boring—wholesome, satisfying, and deliciously versatile!”
Tag your creations #VeganLentilBuns and let’s inspire more plant-powered meals! 🌍💚
(Note: Soaking time not included in active prep.)