This is the BEST Homemade Vegan “Hamburger” Bun recipe that’s vegan and egg-free. It’s so simple to make with only 7 ingredients and I’ll show you easy step-by-step instructions so you can enjoy these soft and fluffy buns with your favorite plant-based meal!
If you’re ready to enjoy homemade plant-based buns with an easy recipe that only needs 7 ingredients, then you’ll fall in love this one.
Vegan “Hamburger” Buns
Calling this recipe “vegan hamburger” buns is indeed an oxymoron, but I wanted to make sure they weren’t mistaken for dinner buns or dinner rolls.
They are vegan buns just waiting for you to add a healthy and delicious veggie burger in between them.
Although there are several steps to the recipe and a couple of hours of inactive time, they’re really easy to make.
They’re so soft and fluffy on the inside and slice very nicely with a bread knife.
You can use these vegan “hamburger” buns with homemade veggie burgers like these Vegan Black Bean and Quinoa Veggie Burgers for the perfect vegan meal!
Are Hamburger Buns Vegan?
Yes, they can be!
I know it’s strange to have the word “hamburger” and “vegan” in the same sentence, but you can make a vegan version of these buns to go with your favorite veggie burger.
Here’s what I did to make this Homemade Vegan “Hamburger” Bun recipe vegan:
- non-dairy milk (homemade almond milk) –> to replace cow milk
- coconut oil –> to replace butter
- flax egg (ground flax seeds + water) –> to replace egg
- vegan sugar –> to replace regular white sugar that could be processed with animal bone char (see “Tips” below)
Are These Homemade Vegan “Hamburger” Buns Healthy?
Well, I wouldn’t call them 100% “healthy” only due to the white flour in them.
But – they are definitely “healthier” than buying store-bought hamburger buns!
Let’s compare the ingredient list in store-bought hamburger buns:
Typical Ingredient List for S.A.D. (Standard American Diet) Hamburger Buns: Unbleached Enriched Wheat Flour (Flour, Barley Malt, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Soybean Oil (Non-Hydrogenated), Yeast, Salt, Contains 2% or Less of the Following: Wheat Gluten, Soy Flour, Dough Conditioners (Monoglycerides, Sodium Stearoyl Lactylate, Ethoxylated Mono and Diglycerides, Ascorbic Acid, Enzymes, Soy Lecithin, Azodicarbonamide, Yeast Nutrients (Ammonium Sulfate, Monocalcium Phosphate), Calcium Sulfate, Calcium Propionate (To Prevent Spoilage), and May Be Topped with Sesame Seeds
Store-bought hamburger buns have a long list of ingredients and not many are good.
Some can contain GMO ingredients like high fructose corn syrup, soy flour, soy lecithin, and several different preservatives to keep them fresh for an extended period of time.
This “healthier” recipe is made with a short ingredient list with ingredients that you recognize and can pronounce, like unbleached flour, almond milk, coconut oil, cane sugar, dry yeast, and sea salt.
How To Make Homemade Vegan “Hamburger” Buns: Step-By-Step Instructions
Making plant-based vegan homemade buns is really easy and I’ll show you how with step-by-step instructions below.
There is a little prep time involved by letting the dough rest and rise but just plan ahead for when you need them – the time it takes to make them is so worth it!
Begin by preparing a cookie sheet lined with parchment paper and set it aside.
Step 1: Prepare the Flax Egg
First, prepare the flax egg by adding the ingredients to a small bowl.
Whisk it together until well combined and set aside.
Step 2: Prepare the Yeast Mixture
Second, add the ingredients for the yeast mixture to the bowl of a stand mixer.
Stir everything together and let it sit for a few minutes, or until dissolved.
Step 3: Prepare the Dough Mixture
Third, add all the ingredients for the dough to a medium-sized mixing bowl.
Re-whisk the flax egg, add it to the mixing bowl and stir everything together until well combined.
Transfer the dough mixture to the mixer bowl with the yeast mixture and stir again until well combined.
Step 4: Add the Flour
Next, add the flour to the mixer bowl and stir everything together.
Using the mixer + the dough hook, knead the dough on low speed for about 10 minutes.
The finished dough should be smooth, feel slightly “tacky” and spring back when poked.
Cover the bowl containing the dough with a clean towel and let it rise in a warm spot until it doubles in size.
It should take approximately 1 hour to rise.
Step 5: Divide the Dough
After the dough has risen, prepare a work area with a flat surface dusted lightly with flour to prevent sticking.
Transfer the dough onto the prepared working area.
Divide the dough into 8 equal pieces.
Step 6: Shape Dough Into Balls
Take each of the 8 pieces and shape them into a ball, taking care to not over handle the dough.
Step 7: Let the Dough Balls Rise
Transfer the dough ball onto the prepared cookie sheet and let them rise for approximately 30-40 minutes.
They should look puffy and the size of a normal hamburger bun.
Step 8: Bake the Buns
Lastly, lightly brush a little coconut oil over the tops of the buns.
This helps the tops to brown and keeps the crust soft.
Preheat the oven to 375 degrees then transfer the cookie sheet to the oven.
Bake at 375 degrees for approximately 15-18 minutes, or until the tops are golden.
Expert Tips + Ingredient Substitutions For Making Homemade Vegan “Hamburger” Buns:
Here a few helpful tips that may come in handy to make this recipe like a pro:
Stand Mixer. I used a stand mixer (Kitchen Aid mixer) but if you don’t have a mixer you can knead the dough by hand by following the original recipe instructions.
Yeast. Make sure your yeast is fresh! This is important for the dough to rise.
Homemade Almond Milk. I like to use homemade almond milk whenever I can, but you can always use your favorite non-dairy milk.
Coconut Oil. You probably don’t want your buns to have a coconut flavor. Therefore, I recommend using organic refined coconut oil which has zero coconut flavor or taste. Also, make sure it is melted before adding it to the dough mixture.
Vegan Cane Sugar. This is really important if you want the buns to be 100% vegan. Make sure you use “vegan” sugar, as most white sugar products are made with animal bone char. The brand I use does not use animal bone char.
Warm Water. The temperature of your water is very important. For example, if the water is too hot, it will kill the yeast and the dough won’t rise well. The water should be warm to the touch with your fingertip.
Himalayan Pink Salt. This is the salt of my preference but you can substitute it with sea salt.
Rising Tip. Make sure your kitchen isn’t drafty – it can affect the success of the dough rising. Sometimes my kitchen is drafty depending on the time of the year I make these, so I have a special tip to overcome this. I put my mixing bowl in my dehydrator (with all the trays removed) set at 95 degrees for the one-hour rising period and it works great!
Want More Healthy Vegan Bread Recipes?
Check out these:
- Banana Walnut Muffins
- Focaccia with Roma Tomatoes and Onions
- Chocolate Chip Scones
- or my CLEAN EATING Cookbook with 75+ plant-based vegan + gluten-free recipes made with clean, real food ingredients that you will love!
How To Make Vegan "Hamburger" Buns
For the flax egg:
- 1 tablespoon organic ground flax seeds
- 2 tablespoons filtered/purified water
For the yeast mixture:
- 1 tablespoon active dry yeast
- 1/2 cup warm filtered/purified water
For the dough mixture:
- 1/2 cup homemade almond milk
- 2 tablespoons organic refined coconut oil (melted/liquid)
- 2 tablespoons organic vegan cane sugar
- 1 teaspoon Himalayan pink salt
For the flour add-in:
- 3 cups organic all-purpose unbleached flour
Prepare the flax egg:
- Add all the ingredients for the flax egg to a small bowl and whisk until well combined.
- Set aside while you work on the rest of the recipe.
Prepare the yeast mixture:
- Add all the ingredients for the yeast mixture to the bowl of a stand mixer.
- Stir everything together and let it sit for a few minutes, or until dissolved.
Prepare the dough mixture:
- Add all ingredients for the dough mixture to a medium-sized bowl.
- Re-whisk the flax egg, add it to the mixing bowl and stir everything together until well combined.
- Transfer the dough mixture to the mixer bowl with the yeast mixture and stir until everything is well combined.
Add the flour:
- Add the flour add-in to the mixer bowl and hand stir everything together until it forms a "shaggy" dough.
- Using the mixer + dough hook attachment, knead the dough on low speed for about 10 minutes. The finished dough should be smooth, feel slightly "tacky" and spring back when poked.
- Cover the bowl with the dough and let it rise in a warm spot until it's doubled in size (approximately 1 hour).
- Once the dough has risen, prepare a work area with a flat surface dusted lightly with flour to prevent the dough from sticking.
- Transfer the dough from the mixing bowl onto your work area.
- Divide the dough into 8 equal pieces.
- Shape each piece into a ball, taking care to not over handle the dough.
- Transfer the balls onto the prepared cookie sheet and let them rise for approximately 30-40 minutes, or until they look puffy and are the size of a normal hamburger bun.
- Brush a light coating of melted coconut oil over the tops of the buns. This will help the tops to brown and keeps the crust soft.
- Preheat the oven to 375 degrees.
- Place the cookie sheet in the oven and bake at 375 degrees for approximately 15-18 minutes, or until the tops are golden.
- Let the buns cool at room temperature before slicing and using.
- Store in an air-tight BPA-free container.