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April 12, 2020 3 min read

We believe everything that's delicious is made with love and from scratch. So we've decided to make these fluffy and warm vegan BBQ Lentil Buns with Dibble Chipotle Mayo, for you to avoid idle hands. Even if they do come out with a few imperfections, that's the beauty of making dough from scratch! Each bun will be unique and the process is so satisfying, you'd want to give yourself a pat on the back when they're cooked. We've made it easier too by creating the BBQ marinade with Dibble Chipotle Mayo,reducing the need for additional ingredients. Our take on vegan BBQ Lentil Buns is one that will impress your friends, and yourself!

Prep Time 2 hours

Cook Time 25 minutes

Serves 16

Difficulty Medium


Ingredients 

Dough

  • 300g all-purpose flour

  • 7g instant yeast

  • 9g baking powder

  • 60g caster sugar

  • 2 Tbsp vegetable oil

  • 150ml water

Filling

  • 1 Tbsp vegetable oil

  • 1 shallot, diced

  • 2 garlic cloves, thinly sliced

  • 1 1/2 tsp salt

  • 1/2 tsp black pepper

  • 1 can of lentils, drained and rinsed

  • 1 Tbsp sesame oil

  • 1 Tbsp soy sauce

  • 1/2 tsp mirin

  • 1 Tbsp Dibble Chipotle Mayo

  • 1 Tbsp rice wine vinegar

  • 1 Tbsp coriander, roughly chopped

  • 1 Tbsp green onions, finely sliced

  • 1 Tbsp sesame seeds

  • 1 Tbsp corn flour

  • 100ml water

 


Method

Filling

  1. In a small mixing bowl, whisk together the sesame oil, soy sauce, mirin, vinegar, Dibble Chipotle Mayo, tsp of salt and pepper.

  2. Add in the lentils and coat thoroughly.

  3. Add the coriander, green onions, sesame seeds, mix consistently and let it rest for 5 minutes.

  4. In a medium pan on medium heat, add the oil, shallots, 1/2 tsp of salt for 2-3 minutes then add the garlic and cook for another 2 minutes or until aromatic. 

  5. Add the marinated lentils and cook for 3 minutes.

  6. Whisk together the corn flour and water then add to the pan. Cook for another 3 minutes to make the lentils have a slightly sticky texture.

  7. Set aside the lentils in a small bowl to cool.

Dough

  1. In a small bowl, add the avocados, garlic, oil, salt, pepper, lime juice and mash together with the back of a fork.

  2. Add the coriander and tomatoes and thoroughly mix together.


To serve

  1. Add the flour, yeast, baking powder and sugar into a large mixing bowl, mix thoroughly and make a well in the middle.

  2. Add the water and oil and slowly combine the ingredients together until a dough is formed.

  3. Lightly dust a clean surface and knead the dough for 10 minutes or until it's smooth.

  4. Lightly dust the large mixing bowl, place the dough inside, cover it with a tea towel and let it rest for 20 minutes.

  5. Dust a clean surface and rolling pin and roll out the dough into a rectangle until it's about 1/2 a centimetre thick. Fold the dough in half and repeat another 2 times.

  6. Using the longest edge of the rectangular dough, gently roll it forming an even cylinder.

  7. Divide the dough into 16 even pieces.

  8. Using the palm of your hand, squash the flat surface of the dough piece so it forms a circle then using a lightly dusted rolling pin, roll out the dough to form an even circle about 10cm wide.

  9. Place the dough circle in your left hand, add a tsp of the filling and using your left hand fingers to guide, use your right index finger and thumb to pleat the dough edges until the bun is enclosed.

  10. Cook the buns in a steamer over boiling water for 12 minutes or until light and fluffy.

  11. Enjoy!


Check our shop for more condiments to try on your next dish!

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