Vegan Veggie Stuffed Savoury Buns | Easy tea time snack

Vegan Stuffed buns was an offshoot of the calzone recipe. While shaping those vegetarian calzones, the husband was hovering in the kitchen and asked if the same dough can be shaped into buns too. And thus was born an idea, a clever one at that. By that time, we had already baked those calzones, so worked with stoneground wholewheat flour. And the texture, although coarse lends beautifully to these super healthy buns. I had a bit of these chopped veggies from the morning breakfast, so sautéed them with some spices and the filling was ready. Its nice to see how one or two basic doughs transforms to so many baked goodies.

Happpily munched them for tea, and again for dinner with some broccoli soup and the day was done. Making these vegan is an option. But you can add butter if need be. The shiny crusty tops with the soft but chewy interiors with the veggie filling was so good to bite into. By the looks of it, we may not indulge in too many store bought bakes anymore.

Baking Marathon Day 14 : Vegan Stuffed Savoury buns

Recipe type : Snack or Main course

Course: Bread

Cuisine : American

Makes : 8 medium sized buns

Spice level – medium to high (adjust to taste)

Prep time: 15 mins | Standing / Rise time : 90 mins 

Bake time : 22 mins  (varies from oven to oven)

Ingredients:

• Stoneground wholewheat flour – 1.5 cups (you can use normal atta / APF)
• Instant yeast – 1 tsp
• Olive oil – 1.5 tsp + 1 TBSP
• Stuffing : Veggies minced fine (about 1 cup) : carrots, cauliflower, potatoes, peas
• Onion – 1 medium
• Bell pepper - 1 small
• Salt – ½ tsp + some for the dough
• Seasonings and spice – turmeric powder, garam masala, chilly powder, amchur (dry mango powder) – adjust to taste
• Sugar – ½ tsp (optional)
• Coriander leaves and kasuri methi (for garnish)

Method:

1. Prepare the dough with flour, yeast, warm water, sugar as in Calzone recipe. Cover and wrap and let it rise just once.
2. Meanwhile, heat oil sauté onions & bell pepper, when it turns translucent and crunchy add the minced veggies, salt and cook till crispy. Add seasonings,garnish and stir well
3. Let it cool. Check for salt and spice
4. Divide the dough into 8 equal portions, flatten out a portion, add a tsp or two of the filling. Close and smoothen it out into a ball. Repeat for remaining dough
5. Let them rise for 45 mins more covered. Towards end of the 2^nd rise, preheat oven to 180 C / 375 F
6. Lightly brush them with oil (as the dough was quite rough, I used it to moisten it a little bit, you can also give an egg wash / milk wash, but this is totally optional)
7. Sprinkle some sesame seeds and bake for 20-22 mins till done.
8. Cool on a rack and serve as it is or with tea / soup. 

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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