Pretty Patties -- six coloured vegan veggie burgers on coloured buns with coloured vegan cheese

Whisk bread flour, instant yeast, sugar and kosher salt together so everything is evenly distributed.

Add water and neutral oil, mix by spatula then by hand into a shaggy but homogenous dough.

Weigh and divide the dough into six equal pieces; work one at a time and keep the rest covered.

Halve a piece, put it in the food processor, drizzle colour down the feed tube with the machine running and process about 45 seconds to distribute the colour and develop gluten.

Knead the coloured dough gently, place in a covered oiled bowl, and repeat for orange, red, indigo, violet and green.

Bulk ferment covered at room temperature one to two hours, until risen by 50 to 100 percent.

Weigh each colour and divide in half; roll each portion into a smooth-topped ball and press down lightly so they are not too vertical.

Arrange well spaced on a parchment-lined baking sheet, cover with oiled plastic wrap and rise one to two hours until nearly doubled.

Brush with a water wash to keep it vegan and prevent browning, then apply sesame seeds.

Bake at 350F for 15 to 18 minutes, until puffed and set and registering 195 to 205F; cool completely on the trays.

Line muffin tins with oiled plastic wrap to use as cheese molds.

Blend cashews, coconut oil, kappa carrageenan, arrowroot, salt, onion powder, garlic powder, nutritional yeast, lemon juice, brine and cold water.

Puree at least 60 seconds on high until completely smooth.

Gently heat the cheese mixture on the stove top to 180F.

Distribute into the muffin cavities and tint each with food coloring.

Cover and refrigerate at least four hours or overnight to set the kappa carrageenan.

Cook three colours of lentils to doneness, drain the beans, peel the purple potatoes.

Cover the potatoes with cold water and cook.

For the last three minutes add thinly sliced purple cabbage, fully submerged, then a teaspoon of baking powder to turn the cabbage and water brilliant blue.

Spread out in a rimmed baking sheet and cool entirely.

For each patty pulse one part cooked vegetable, one part legumes, half a part grain, one quarter part breadcrumbs or ground oats, one tablespoon vital wheat gluten and salt and pepper until it reaches a ground-beef-like consistency; thicken with more rice, oats or gluten as needed.

variation: green is spinach with half green lentils and half edamame and brown rice; yellow is yellow lentils, corn, ground oats and brown rice; orange is grated carrot, brown rice and vital wheat gluten; red is kidney beans, sun-dried tomatoes, brown rice and ground oats; purple is grated beets and pinto beans; blue is blue potatoes, cabbage, blue corn tortilla chips, brown rice and vital wheat gluten.

Press each mix into two ounce patties the same width as the buns.

Slice and shape the set vegan cheese.

Slice the buns and toast them until visibly golden brown.

Fry the patties in a hot well-oiled pan, watching the crust since each mix browns at a different rate, and use caution flipping in the excess oil.

Colour match each patty, bun and cheese and arrange on a large balsa wood artist palette in SpongeBob's order and orientation.