Name: Vegan Crispy Bottom Veggie Buns: An Incredible Ultimate Recipe
Prep time: 15 min
Cook time: PT-486471H23M8S
Total time: PT-486471H23M8S
Cuisine: Vegan
Ingredients: 2 cups all-purpose flour; 1 cup warm water; 2 tablespoons olive oil; 1 tablespoon active dry yeast; 1 teaspoon sugar; 1 teaspoon salt; 1 cup mixed diced vegetables (carrots, bell peppers, zucchini); ½ cup finely chopped onions; 2 cloves garlic, minced; 1 tablespoon soy sauce; 1 teaspoon sesame oil; 1 tablespoon fresh herbs (like cilantro or parsley); Black pepper, to taste

Vegan Crispy Bottom Veggie Buns: An Incredible Ultimate Recipe

Why You’ll Love This Recipe

These Vegan Crispy Bottom Veggie Buns are not only delicious but also versatile, allowing you to enjoy a vegan-friendly, wholesome dish. The dough is soft yet slightly crispy at the bottom, while the vegetable filling—sautéed with garlic, soy sauce, and sesame oil—brings layers of flavor. The recipe is easy to follow, and the buns are perfect for any occasion. They can be served warm for a comforting snack, as part of a lunch or dinner, or even as finger food at parties!

Ingredients

2 cups all-purpose flour
1 cup warm water
2 tablespoons olive oil
1 tablespoon active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup mixed diced vegetables (carrots, bell peppers, zucchini)
½ cup finely chopped onions
2 cloves garlic, minced
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon fresh herbs (like cilantro or parsley)
Black pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Activate the yeast: In a small bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes, until it becomes foamy.
Combine dry ingredients: In a large mixing bowl, whisk together the flour and salt.
Make the dough: Add the activated yeast mixture and olive oil to the flour. Mix until a dough forms.
Knead the dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes, until smooth and elastic.
First rise: Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for about 30 minutes, or until it doubles in size.
Prepare the filling: While the dough is rising, heat a pan over medium heat. Add a bit of olive oil and sauté the onions until they become translucent.
Add the vegetables: Stir in the mixed diced vegetables, garlic, soy sauce, sesame oil, herbs, and black pepper. Cook for about 5-7 minutes until the vegetables are slightly tender. Set the filling aside to cool.
Shape the buns: Once the dough has risen, punch it down and divide it into equal portions. Roll each piece into a small circle.
Fill the buns: Place a spoonful of the veggie filling in the center of each dough circle. Fold the dough over the filling and seal the edges well to form a bun.
Second rise: Allow the filled buns to rest on a lined baking sheet for another 10-15 minutes.
Preheat the oven: Preheat your oven to 400°F (200°C).
Bake the buns: Brush the tops of the buns lightly with olive oil for enhanced crispiness. Bake for 20-25 minutes, or until golden brown and crispy on the bottom.
Cool down: Remove the buns from the oven and let them cool for about 10 minutes before serving.

Servings and Timing

Servings: 12 buns
Prep Time: 15 minutes
Cook Time: 30-40 minutes
Total Time: 45-55 minutes

Variations

Use different vegetables: Feel free to customize the filling with your favorite vegetables such as mushrooms, spinach, or even sweet potatoes.
Add protein: You can add tofu, tempeh, or lentils to the filling for extra protein.
Spicy option: Add chili flakes or a dash of sriracha sauce to the filling if you like your buns with a bit of heat.
Gluten-free version: Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version of these buns.

Storage/Reheating

Storing: Leftover veggie buns can be stored in an airtight container at room temperature for up to 2 days. If you need to store them longer, refrigerate them for up to 3 days.
Freezing: You can freeze the baked buns for up to 1 month. Just wrap them tightly in plastic wrap and place them in a freezer-safe container.
Reheating: Reheat the buns in the oven at 350°F for 5-7 minutes, or until warmed through. You can also microwave them, but they may not stay as crispy.

FAQs

Can I use frozen vegetables for the filling?

Yes, you can use frozen vegetables. Just be sure to thaw and drain them before using them in the filling to avoid excess moisture.

Can I make these buns ahead of time?

Yes, you can prepare the buns up to the point of baking, then store them in the refrigerator for up to 1 day before baking. You can also freeze the unbaked buns and bake them later.

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the fridge overnight. Let it come to room temperature before proceeding with the recipe.

Can I add cheese to the filling?

For a non-vegan option, you can add some shredded cheese (vegan or regular) to the filling for extra creaminess and flavor.

Can I make these buns smaller or larger?

Yes, you can adjust the size of the buns according to your preference. Just make sure to adjust the baking time slightly if making larger or smaller buns.

How do I prevent the filling from leaking out?

Be sure to seal the edges of the dough well when forming the buns. You can also double-seal them by pinching the edges and folding them over slightly for extra security.

Conclusion

These Vegan Crispy Bottom Veggie Buns are the ultimate combination of savory flavor, texture, and versatility. Whether you make them as a snack, a main course, or a fun appetizer, they’re sure to impress. With their crispy bottom and flavorful veggie filling, these buns are a perfect addition to your recipe collection. They’re easy to make, full of nutrients, and deliciously satisfying—perfect for vegan and non-vegan eaters alike!