Vegetables Meet a Soft Savory Bun
These zucchini-potato vegan buns use mashed potato for tenderness and grated zucchini for moisture. A gluten-free flour blend provides the main structure, while psyllium husk helps bind the dough and improve its ability to hold together without eggs.
Why Potato and Zucchini?
Potato can help create a softer crumb, while zucchini adds moisture without overwhelming the flavor. Squeezing excess water from the zucchini is important because too much moisture can make the buns heavy or gummy.
Ways to Use Them
Serve the buns with veggie burgers, use them for sandwiches, split and toast them, or enjoy them alongside soup. Because gluten-free flour blends vary, the dough may need a small adjustment in water or flour to reach a soft but shapeable consistency.