Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp sugar
- 1 tbsp olive oil
- ¾ cup plant-based milk (soy, almond, or oat work well)
- ½ cup finely chopped vegetables (carrots, zucchini, bell peppers – your choice!)
Instructions
- Step 1: Preheat your oven to 400°F (200°C) and lightly grease a muffin tin or baking sheet.
- Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. Add the chopped vegetables and mix well.
- Step 3: In a separate bowl, whisk together the olive oil and plant-based milk. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. The batter will be slightly lumpy.
- Step 4: Fill the muffin tin or baking sheet about ¾ full with the batter.
- Step 5: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the bottoms are golden brown and crispy.
- Step 6: Let the buns cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Store leftover buns in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.
- For perfectly reheated buns, gently warm them in a toaster oven for a few minutes until heated through and the crispiness returns.
- Serve these delightful veggie buns alongside your favorite vegan chili, soup, or a hearty salad for a complete and satisfying meal.
- To achieve extra crispy bottoms, ensure your oven rack is positioned in the lower third of the oven during baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American