Vegan Spinach Buns - Popeye Buns - The Vegan Eskimo


Popeye buns full of fresh green spinach, super green and delicious. Crunchy shell, soft and fluffy inside. Perfect for burgers, sandwiches or to top with any spread, jam, vegan butter or other delicious topping.

Makes 12-14 buns


  • 750g flour (6 cups)
  • 300g fresh spinach (0.70 lbs)
  • 240ml boiling water (1 cup)
  • 2 tablespoons pumpkin seeds
  • 2 tablespoons linseeds / flaxseeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons chia seeds
  • 2 tablespoons sesame seeds
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 12g dry yeast


  • 120ml plant milk (½ cup)
  • 2 tablespoons maple syrup
  • Sesame seeds
  • Salt (optional)

What you will need

  • 1 big bowl and spoon to mix
  • 1 stick blender
  • Measuring cups and spoons or a scale
  • 2 lined oven racks
  • 1 small bowl and brush for glaze 


  1. Put the spinach in a big bowl and pour in the boiling water. Blend until smooth with a stick blender.
  2. Add in all the seeds, olive oil, sugar, salt and pepper and stir. If the water is too hot for the yeast, wait a few minutes, but usually the spinach would have cooled the mixture down to the right temperature. If its too hot it will kill the yeast.
  3. Add in the yeast when the mixture is lukewarm, along with a bit of the flour. Mix well and let sit for about 10 minutes, you want the yeast to wake up. When the mixture has developed bubbles its ready.
  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 spinach 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 5 minutes on the counter, 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 optional 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 !