Vegan Lentil Buns

In a large bowl, soak the lentils and quinoa in cold water for about 4 hours. This softens them, making them easier to blend into a smooth dough.

Prepare the Dough:

After soaking, drain the lentils and quinoa well.

In a food processor, blend the lentils, quinoa, and 1 cup of water until smooth. You can add a little more water if needed, but the mixture should be thick.

Mix Dry Ingredients:

In a large mixing bowl, combine the psyllium husk, baking powder, and a pinch of salt.

Combine the Mixtures:

Add the blended lentil and quinoa mixture to the dry ingredients, stirring well. Gradually add the coconut milk and mix until everything is well incorporated.

Let the mixture sit for about 10 minutes. The psyllium husk will absorb the moisture, helping to firm up the dough.

Shape the Buns:

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

With wet hands, form the dough into bun-shaped patties and place them on the prepared baking sheet. You can make them as big or as small as you like.

Bake:

Bake for 30-35 minutes, or until the buns are firm and lightly golden on top.

Cool and Serve:

Let the buns cool for a few minutes before serving. You can slice them open and top with your favorite spreads or fillings.

Serving and Storage Tips:

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