150g~ 2/3 cup fresh beet juice or carrot juice*extract from 570g~about 5 carrots or 500g beets
15g~ 1 tbsp+1 tsp extra virgin olive oil
3g~1 tsp active dry yeast
4g~ 3/4 tsp salt
white and black sesame seeds for sprinklingoptional
extra oil and maple syrup for brushing
For the carrot juice: wash and peel the carrots with a potato peeler, put them in the slow juicer until you obtain 150g of juice.
For the beet juice: wash the beets, cut them into chunks and put them in the slow juicer until you get 150g of juice.
NOTE: if you want to bake both the carrot and the beetroot buns, you must make two separate doughs ( 250g flour + 150g juice and the remaining ingredients and separately 250g of flour + 150g of the other juice and the remaining ingredients). The method is the same.
USING a BLENDER: if you don' t have a slow juicer, simply blend beets and carrots separatelyin a powerful blender. Press the smoothies through a strainer and remove as many fibres as possible. Although you get best results with a slow juicer.
Preheat the oven to 180°C - 300°F static oven.
Add all the ingredients except for the salt and knead until the dough is shiny and elastic. ( I used the program to knead the fresh dough of my bread machine but any kneading program that lasts 10-12 minutes is fine).
During the last 5 minutes, add the salt and knead until it's well blended in the dough.
Form a ball, place it in a bowl, cover with cling film and let rise 3 hours. The rising times vary according to altitude and temperature. Let rise until almost doubling. NB: it is not a strong flour so it will not rise like all-purpose white flour!
After the first leavening, weigh each dough and divide it into 5 parts of equal weight. Knead each ball quickly bringing the ends down.
Put the buns on a baking tray lined with parchment paper about 3 cm apart from each other.
Cover well with cling film and let rise for another 2.30 to 3 hours. Once the second leavening/rising is completed, remove the film.
Brush each bun with a mixture of 1 tablespoon of maple syrup + 1 tablespoon of olive oil and sprinkle with white sesame and black sesame or as desired. Let the buns rest for another 3 to 5 minutes.
Bake at 180°C -300°F ( static oven) for 12 minutes.When ready, remove from the oven and let the vegan burger buns cool on a wire rack before cutting and filling.
*depending on the colour you want your buns to beHow to store the homemade vegan burger buns:Once completely cooled, the vegan burger buns can be placed in zip food bags or containers with a lid and stored in the refrigerator for 2-3 days or in the freezer for 2-3 months and defrosted when needed.