Vegan Herbal Carrot Buns- The Vegan Eskimo


These buns have been a stable in our household for years now, and I make them very often. I grew up with my mum making the best carrot buns in the world, and when I wanted to make a vegan version it took some time to come up with the best recipe.

This is a veganized version with added herbal flavour and lots of healthy seeds.  The size of the buns are perfect for burgers, sandwiches or enjoyed with garlic butter or just vegan butter!

Makes 14-16 big buns


  • 750g flour (6 cups)
  • 350ml lukewarm water (1½ cup)
  • 5-6 carrots
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoons pumpkin seeds
  • 1 tablespoons sunflower seeds
  • 1 tablespoon lin seeds
  • 1 tablespoon sesame seeds
  • 1 tablespoon chia seeds
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemany
  • ½ teaspoon dried oregano
  • ½ teaspoon dried basil
  • 12g dry yeast (1 pack)


  • 120ml plant milk (½ Cup)
  • 1 tablespoon maple syrup
  • Sesame seeds
  • Salt (optional)

What you will need

  • 1 Large bowl and whisk
  • Measuring cups and spoons or a scale
  • 1 grater
  • 1 knife
  • 1 small bowl and brush for glaze
  • 2 lined oven racks


  1. Put boiling water, olive oil, sugar, all the seeds, salt, pepper and herbs in a big bowl. The warm water will soften the seeds. Let the mixture cool down to be lukewarm. I cant be too hot, because it will kill the yeast.

  2. Add a little bit of the flour and the yeast and whisk. Let the yeast wake up for about 10 minutes. When you see the thin dough rise and show bubbles everywhere, the yeast is awake and ready.

  3. Peel the carrots and grate them, add to the bowl and whisk it.

  4. Add in the rest of the flour little by little while kneading with your hands. The amount of flour can vary slightly depending on how wet the carrot is, you might use a little less or a tiny bit more. The dough should be smooth, soft and slightly sticky, and not dry. Knead the dough for a few minutes, then put back in the bowl, cover with a kitchen towel and let rest for about 1 hour in a warm spot, or until the dough has risen to double the size.
  5. When the dough has doubled its size, cut it into 12-14 evenly sized pieces. Roll the buns smooth and flat and place on 2 lined baking trays, allowing some space in between the buns for them to rise. Cover with a kitchen towel and let rest for about 45 minutes to 1 hour or until the buns has doubled in size.

  6. Make the glaze. In a small bowl put in the plant milk and maple syrup. When the buns has doubled in size glaze them with the brush and sprinkle with sesame seeds and salt. Bake one tray at the time in a preheated oven on normal setting on 180c (360F) for about 25-30 minutes, or until golden on top.

Enjoy ! 


Vegan Herbal Carrot Buns- The Vegan Eskimo