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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! 🌍💚
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