Whisk together the dry yeast, 1 tbsp. of flour, 1 tbsp. sugar and soy milk. Let sit for 10 minutes.
Beat the canola oil with 1 tbsp. of sugar, baking powder and salt.
In a big bowl, mix together flour and margarine with your hands until you have fine crumbles. Make a well in the middle. Add mineral water and the yeast and oil mixtures. Knead for 5 minutes until it forms a smooth dough. Then cover the bowl and let rise for 1 – 2 hours until the dough has doubled its size.
Divide the dough into 4 equal pieces, roll each to a ball and put on a baking sheet. Cover and let the dough rise for another hour.
Preheat the oven to 180°C.
For the vegan egg wash whisk together soy milk and agave sirup. Brush the buns carefully at the top. Then bake for 20 minutes until golden.