Anyway, I realised I was yet to try out much from Rachel Ama's Vegan Eats, so thought I’d have a look at any burger recipes she had. I came across a recipe for jerk aubergine burgers which initially really jumped out at me as it's not something I'd ever thought of myself.
I had the full intention to share the recipe for said aubergine burgers, but shortly after I started cooking I realised they didn’t amount to all that much for a dinner. The concept was the have the aubergine as the main “meaty” element of the burger, but in hindsight that wasn’t really going to fill me up. In a panic I switched to my trusty Vegan 100 and found a recipe for pretzel style buns (I feel like I should just rename this blog Yasmin tries out all 100 of Gaz Oakley's recipes...). My theory behind this was that making my own bread would possibly bulk the meal out a little more, which it did and was in fact a success! In terms of the aubergine burgers I think I’ll give them a go another time, but maybe as sliders? Or as a BBQ side, so that’s maybe something to expect in the summer time. But in the meantime here’s the recipe for pretzel style buns.
Ingredients
Makes 6 large buns:
8g active dried yeast
240ml lukewarm water, plus a little extra
500g strong white bread flour
pinch sea salt
50g vegan butter, melted
2 tbsp. dark brown soft sugar
For the glaze:
1 tbsp. almond milk
1 tbsp. extra virgin olive oil
1 tsp rock salt
You can find the full recipe in Gaz Oakley's Vegan 100.
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