ricetta PANINI VEGANI per BURGER al FARRO fatti in casa colorati con barbabietola e carota senza burro Homemade COLORED VEGAN BURGER BUNS recipe
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Homemade Beet and Carrot VEGAN BURGER BUNS recipe

No more boring dinners or parties with these colourful homemade VEGAN BURGER BUNS! Naturally coloured with beet and carrots juice, simple, healthy and fluffy. No butter and sugar-free!
Portata basics, bread, healthy
Cucina sugar-free, Vegan
Keyword beetroot, buns, burger, carrots, mozzarella vegan
Preparazione 10 minuti
Cottura 12 minuti
Tempo totale 6 ore 22 minuti
Porzioni 5 buns
Calorie 213kcal
Chef Fran Beauty Food Blog


For 5 buns of one single colour 

  • 250 g ~ 8.8oz ~ 2 cups organic white Spelt flour
  • 150 g~ 2/3 cup fresh beet juice or carrot juice* extract from 570g~about 5 carrots or 500g beets
  • 15 g ~ 1 tbsp+1 tsp extra virgin olive oil
  • 3 g ~1 tsp active dry yeast
  • 4 g~ 3/4 tsp salt
  • white and black sesame seeds for sprinkling optional  
  • 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.
  • Serve with my baked falafel, beet ketchup, cashew aioli sauce and some seasonal salad or with homemade jam, almond butter or my homemade vegan butter.


*depending on the colour you want your buns to be
How 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.


Serving: 1beet bun | Calorie: 213kcal | Carbohydrates: 0g | Proteine: 0g | Fat: 0g | Grassi saturi: 0g | Grassi polinsaturi: 0g | Grassi trans: 0g | Colesterolo: 0mg | Sodio: 0mg | Fiber: 0g | Zucchero: 0g