Ingredients

	Vegan Brioche
	570g + 13g (for kneading) All-Purpose Flour
	28g Honey
	8g Instant yeast
	10g Salt
	350ml Warm water 110F - 120F
	50ml La Espanola Extra Virgin Olive Oil
	Vegan Egg Wash
	60ml Soy Milk
	6ml Smucker’s Apricot Jam
	6ml McCormick Dijon Mustard
	10g Sesame Seeds Mix of white and black
	Vegan Mayo
	200ml Coconut Oil Chilled
	50ml ProSource Virgin Coconut Oil Chilled
	125ml Soya Milk Chilled
	3g Salt
	10ml Lee Kum Kee White Vinegar
	Burger Patties Y= 2 patties
	45g Firm Tofu drained and crumbled
	65g Banana Blossoms rehydrated and chopped
	15g Bread Crumbs
	15g Bellpepper Chopped
	15g White Onion Chopped
	20g Clara Olé BBQ sauce
	1tsp McCormick Cajun Seasoning
	1/2 tsp Tabasco® Chipotle
	55g Sugar beets boiled and chopped
	1/2 tsp McCormick Smoked Paprika
	6 tsp Cornstarch
	20ml Flaxseed Egg whites
	Salt and Pepper To taste
	Smoked Chili Cheddar Cheese
	175g Thai Coconut Milk
	110g Cashews pre soaked
	1pc Lemon Juice
	12g Nutritional Yeast
	12ml Apple Cider Vinegar
	15g Miso paste
	5g McCormick Mexican powder
	1g Liquid Smoke
	1.5g McCormick Turmeric powder
	6g Salt
	16g Tapioca Starch
	10g Agar-agar or Gulaman
	5g Lettuce
	2-3 Tomato slices
	2 Onion Slices

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Buddha Burger

Name: Buddha Burger
Ingredients: All-Purpose Flour: 570g + 13g (for kneading); Honey: 28g; Instant yeast: 8g; Salt: 10g; Warm water: 350ml; La Espanola Extra Virgin Olive Oil: 50ml; Soy Milk: 60ml; Smucker’s Apricot Jam: 6ml; McCormick Dijon Mustard: 6ml; Sesame Seeds: 10g; Coconut Oil: 200ml; ProSource Virgin Coconut Oil: 50ml; Soya Milk: 125ml; Salt: 3g; Lee Kum Kee White Vinegar: 10ml; Firm Tofu: 45g; Banana Blossoms: 65g; Bread Crumbs: 15g; Bellpepper: 15g; White Onion: 15g; Clara Olé BBQ sauce: 20g; McCormick Cajun Seasoning: 1tsp; Tabasco® Chipotle: 1/2 tsp; Sugar beets: 55g; McCormick Smoked Paprika: 1/2 tsp; Cornstarch: 6 tsp; Flaxseed Egg whites: 20ml; Salt and Pepper; Thai Coconut Milk: 175g; Cashews: 110g

Medium

Ingredients

Vegan Brioche
570g + 13g (for kneading) All-Purpose Flour
28g Honey
8g Instant yeast
10g Salt
350ml Warm water
110F - 120F
50ml La Espanola Extra Virgin Olive Oil
Vegan Egg Wash
60ml Soy Milk
6ml Smucker’s Apricot Jam
6ml McCormick Dijon Mustard
10g Sesame Seeds
Mix of white and black
Vegan Mayo
200ml Coconut Oil
Chilled
50ml ProSource Virgin Coconut Oil
Chilled
125ml Soya Milk
Chilled
3g Salt
10ml Lee Kum Kee White Vinegar
Burger Patties Y= 2 patties
45g Firm Tofu
drained and crumbled
65g Banana Blossoms
rehydrated and chopped
15g Bread Crumbs
15g Bellpepper
Chopped
15g White Onion
Chopped
20g Clara Olé BBQ sauce
1tsp McCormick Cajun Seasoning
1/2 tsp Tabasco® Chipotle
55g Sugar beets
boiled and chopped
1/2 tsp McCormick Smoked Paprika
6 tsp Cornstarch
20ml Flaxseed Egg whites
Salt and Pepper
To taste
Smoked Chili Cheddar Cheese
175g Thai Coconut Milk
110g Cashews
pre soaked
1pc Lemon Juice
12g Nutritional Yeast
12ml Apple Cider Vinegar
15g Miso paste
5g McCormick Mexican powder
1g Liquid Smoke
1.5g McCormick Turmeric powder
6g Salt
16g Tapioca Starch
10g Agar-agar or Gulaman
5g Lettuce
2-3 Tomato
slices
2 Onion
Slices

Directions

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Steps

1 Done	Preheat the oven to 350F, prepare greased baking trays.
2 Done	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	Transfer into a greased bowl and cover. Rest for 1 hour.
4 Done	While the dough is proofing. In a bowl, aside from the sesame seeds, mix all the ingredients and set aside.
5 Done	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	Take the Vegan Egg wash and brush all the buns thoroughly and top with black & white sesame seeds.
7 Done	Bake for 15 minutes or until the buns turn golden brown.
8 Done	Take out from the oven and cool down completely before storing.