Vegan Lentil Buns

Serving: These buns are great for breakfast. Serve them with avocado, hummus, or your favorite spread.

Storage: Store the buns in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage.

Variations:
Add spices: For a savory twist, add garlic powder, cumin, or herbs like rosemary or thyme to the dough.

Add seeds: Sprinkle sesame, chia, or flax seeds on top of the buns before baking for an extra crunch and nutritional boost.

Sweeten it up: If you prefer a sweeter version, you can add a tablespoon of maple syrup or coconut sugar to the dough.

FAQ:
Can I use a different type of lentils?

Yes, you can use green lentils or any other variety, but red lentils work best for a smooth texture.

Can I use almond milk instead of coconut milk?

Yes, any plant-based milk will work in this recipe.

Do I need a food processor?

While a food processor makes blending easier, you can use a blender or mash the lentils and quinoa manually.

Enjoy these Vegan Lentil Buns as a wholesome, nutrient-packed breakfast! They’re filling, healthy, and full of plant-based goodness.