Ingredients
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Vegan Brioche
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570g + 13g (for kneading) All-Purpose Flour
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28g Honey
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8g Instant yeast
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10g Salt
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350ml Warm water110F - 120F
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50ml La Espanola Extra Virgin Olive Oil
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Vegan Egg Wash
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60ml Soy Milk
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6ml Smucker’s Apricot Jam
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6ml McCormick Dijon Mustard
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10g Sesame SeedsMix of white and black
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Vegan Mayo
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200ml Coconut OilChilled
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50ml ProSource Virgin Coconut OilChilled
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125ml Soya MilkChilled
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3g Salt
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10ml Lee Kum Kee White Vinegar
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Burger Patties Y= 2 patties
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45g Firm Tofudrained and crumbled
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65g Banana Blossomsrehydrated and chopped
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15g Bread Crumbs
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15g BellpepperChopped
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15g White OnionChopped
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20g Clara Olé BBQ sauce
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1tsp McCormick Cajun Seasoning
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1/2 tsp Tabasco® Chipotle
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55g Sugar beetsboiled and chopped
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1/2 tsp McCormick Smoked Paprika
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6 tsp Cornstarch
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20ml Flaxseed Egg whites
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Salt and PepperTo taste
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Smoked Chili Cheddar Cheese
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175g Thai Coconut Milk
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110g Cashewspre soaked
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1pc Lemon Juice
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12g Nutritional Yeast
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12ml Apple Cider Vinegar
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15g Miso paste
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5g McCormick Mexican powder
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1g Liquid Smoke
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1.5g McCormick Turmeric powder
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6g Salt
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16g Tapioca Starch
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10g Agar-agar or Gulaman
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5g Lettuce
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2-3 Tomatoslices
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2 OnionSlices
Directions
Steps
1
Done
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Preheat the oven to 350F, prepare greased baking trays. |
2
Done
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In a bowl, mix all ingredients until combined. Knead the dough by machine or by hand for 10 minutes. Or knead until the dough becomes smooth. |
3
Done
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Transfer into a greased bowl and cover. Rest for 1 hour. |
4
Done
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While the dough is proofing. In a bowl, aside from the sesame seeds, mix all the ingredients and set aside. |
5
Done
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After 1 hour, punch down the dough and divide the dough into 8 balls. Place them on a greased baking tray. Round these dough balls into smooth rolls, cover and rest again for 20 minutes. |
6
Done
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Take the Vegan Egg wash and brush all the buns thoroughly and top with black & white sesame seeds. |
7
Done
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Bake for 15 minutes or until the buns turn golden brown. |
8
Done
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Take out from the oven and cool down completely before storing. |