Let’s steam up some deliciousness with our Vegan Bao Bun Recipe! These fluffy and pillowy buns are made from simple flour, yeast, sugar, and water dough. After letting the dough rise, divide it into small balls and flatten it into discs. Fill with your favorite vegan fillings like marinated tofu or veggies, then steam until soft and fluffy. Enjoy these irresistible buns as a tasty snack or meal!
Why Does It Work?
- Utilizes accessible ingredients like fresh vegetables and basic pantry spices for a universally easy recipe.
- Incorporates a homemade dough that’s both vegan and effortlessly light, yielding perfectly fluffy buns every time.
- Features a filling that’s rich in nutrients, combining a variety of vegetables for a balanced meal.
- Offers a versatile dish that can be customized with different fillings to suit any taste preference.
- Presents a creative, plant-based alternative to traditional bao, making it suitable for vegans and non-vegans alike.
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Craving the comforting embrace of a warm, fluffy bao bun but struggling to find a vegan option that doesn’t compromise on taste or texture?
I was in the same boat, tirelessly searching for a recipe that would cater to my plant-based diet while still delivering the soul-satisfying experience of the traditional bao.
That’s when I stumbled upon the ultimate vegan bao bun recipe, a game-changer in my culinary adventures. This recipe mirrors the soft, pillowy texture we all love and fills it with a burst of savory, richly seasoned vegetables.
It was a revelation, proving that vegan alternatives could stand shoulder-to-shoulder with their original counterparts without sacrificing flavor or authenticity.
What Is Began Bao Bun?
Vegan bao buns are a plant-based twist on the traditional Chinese steamed buns, known for their soft, pillowy texture.
Instead of the customary pork or chicken fillings, these vegan versions are packed with various seasoned vegetables, tofu, or tempeh, offering a rich, savory taste that caters to a vegan diet.
The dough for these buns is made without animal products, ensuring they’re completely vegan. This delicious alternative allows those following a vegan lifestyle to enjoy the cultural delight of bao buns without compromising their dietary preferences.
Fact-Bao buns, also known as “baozi,” originated in China over 1,200 years ago and are a popular staple in Asian cuisine. They are celebrated for their versatile fillings and soft, fluffy texture.
Recipe Directions
Dough Preparation
- Combine flour, yeast, sugar, and salt in a mixing bowl.
- Add ½ cup of warm water and 1½ tbsp of oil. Mix with a wooden spoon until roughly combined.
- Gradually add 2-3 tablespoons more water, kneading by hand, until the dough is neither too dry nor sticky.
- Knead on a surface for 10 minutes until elastic and smooth.
- Form into a ball, lightly oil the surface, and let it rest in a warm place under a kitchen towel for 1-2 hours until it doubles.
Prepare for Steaming
- Cut two circles of baking paper for the steamer and punch holes for steam. Prepare eight 2-inch squares of baking paper to insert into buns.
- After the dough doubles, deflate it, divide it into 8 pieces, and roll it into balls. Let the balls rest under a towel for 30 minutes.
- Roll each ball into an oval, ¼ inch thick, and fold with baking paper in the middle.
- Line the steamer with prepared circles, place buns, and let rise for 30 more minutes.
Steaming
- Half-fill a pot with water, place steamer on top, and simmer on medium-high heat.
- Steam buns for 10 minutes, then rest off heat for 5 minutes before opening.
Filling Preparation
- Prepare jackfruit by cutting ends and separating it into strands.
- Heat oil and sauté spring onions, garlic, and ginger in a pan.
- Add five Chinese spices, then sauce ingredients and jackfruit. Cook until jackfruit is well-coated and warmed.
Assembly
- Fill each bun with the jackfruit mixture; add fresh veggies, herbs, chili, peanuts, and extra hoisin sauce.
Variations, Add-Ons, And Toppings
Variations
Protein Variations
- Tofu: Marinate in soy sauce, sesame oil, and maple syrup, then bake or fry until crispy.
- Tempeh: Sauté tempeh with a spicy sauce for a hearty filling.
- Mushroom: Use shiitake or oyster mushrooms sautéed with garlic and soy sauce for a meaty texture.
Vegetable Variations
- Kimchi: Add spicy vegan kimchi for a kick of flavor and crunch.
- Edamame: Incorporate shelled edamame for a burst of color and protein.
- Spinach or Kale: Lightly sauté greens with garlic for a nutrient-packed filling.
Add-Ons
Sauces
- Peanut Sauce: Whisk together peanut butter, lime juice, soy sauce, and a touch of agave for a creamy addition.
- Spicy Mayo: Combine vegan mayo with sriracha or hot sauce for a spicy, creamy sauce.
- Hoisin Sauce: A sweet and tangy sauce that pairs well with almost any filling.
Pickles
- Daikon and Carrot Pickle: Thinly sliced daikon radish and carrot pickled in vinegar and sugar add sweetness and crunch.
- Cucumber: Quick-pickled cucumbers provide a fresh, tangy crunch.
Toppings
Herbs
- Cilantro, Mint, and Basil: A mix of fresh herbs adds a burst of freshness.
- Scallions: Chopped scallions bring a mild, onion crunch.
Nuts and Seeds
- Crushed Peanuts: Add for a crunchy, nutty topping.
- Sesame Seeds: Toasted white or black seeds lend a subtle nuttiness and visual appeal.
Extras
- Fried Shallots or Garlic: For a crispy, flavorful garnish.
- Chili Flakes or Fresh Chilies: To add heat for those who enjoy spice.
Vegetable Substitutions
- Jackfruit: Its texture mimics pulled pork when cooked, making it ideal for savory fillings.
- Mushrooms: Shiitake, oyster, or portobello mushrooms offer a meaty texture and rich flavor.
- Tofu: Firm tofu, marinated and baked or fried, adds protein and soaks up flavors well.
- Eggplant: When cooked, eggplant has a soft, sponge-like texture, great for absorbing sauces.
- Cauliflower: Roasted or stir-fried, it becomes a crunchy, nutritious filling.
- Bell Peppers: Sliced thinly, they add sweetness and color to the bun.
- Spinach or Kale: These greens wilt nicely inside the bun, adding a nutrient boost.
- Sweet Potato: Roasted and seasoned, it offers a sweet and hearty option.
- Zucchini: Sautéed or grilled, zucchini slices bring a mild, earthy flavor.
- Broccoli: Small florets add crunch and are excellent at soaking up flavors.
Quick Tip-For fluffier vegan bao buns, ensure your yeast is fresh and active. A quick proof in warm water with a pinch of sugar can test its viability.
Best Side Dishes
- Asian Slaw A crunchy, tangy slaw made with cabbage, carrots, and a sesame dressing.
- Cucumber Salad Thinly sliced cucumbers marinated in rice vinegar, sugar, and sesame seeds make a refreshing side dish.
- Sweet Potato Fries Oven-baked or air-fried, seasoned with a hint of paprika, and served with a spicy mayo dip.
- Stir-Fried Vegetables A mix of bell peppers, broccoli, snap peas, and mushrooms stir-fried with garlic and soy sauce.
- Edamame Steamed and lightly salted, providing a simple, protein-rich snack.
- Spring Rolls Filled with vegetables and vermicelli noodles, served with a peanut or hoisin dipping sauce.
- Kimchi A side of kimchi adds a spicy and tangy flavor that complements the soft buns.
- Pickled Vegetables Quick pickles from radishes, carrots, and onions add a crisp, vinegary contrast.
- Miso Soup A warm, soothing soup with tofu and seaweed, perfect as a light starter.
- Szechuan Green Beans Blistered green beans tossed in a spicy Szechuan sauce, adding heat and texture to the meal.
How To Serve?
- Warm and Steamy: Serve the buns warm. If they’ve cooled down, re-steam them for a few minutes to revive their soft, fluffy texture.
- Open-Face Display: Arrange the buns open-faced on a platter, showcasing the vibrant fillings, making them inviting and easy to grab.
- Sauce on the Side: Serve a variety of dipping sauces, such as hoisin, peanut, and spicy mayo, on the side so guests can choose their favorite.
- Garnish with Greens: Top each bun with fresh herbs like cilantro, scallions, or a sprinkle of sesame seeds for a burst of color and flavor.
- Pair with Sides: To balance the meal, accompany with light side dishes like cucumber salad, pickled vegetables, or edamame.
- Interactive Platter: Create a DIY bao bun station with various fillings and toppings, allowing everyone to customize their own.
- Sequence Your Serve: Depending on their size and filling richness, the bao buns should be presented as an appetizer or main dish if serving multiple courses.
- Use Bamboo Steamers: Serve directly from bamboo steamers for an authentic touch. They keep the buns warm and add to the dining experience.
Quick Tip-Use parchment paper or cabbage leaves underneath to prevent vegan bao buns from sticking to the steamer. This ensures easy removal and intact, beautifully steamed buns.
Storage & Make Ahead
- Refrigeration: Store cooled bao buns in an airtight container in the refrigerator for up to 3 days. Reheat by steaming for a few minutes until warm.
- Freezing: Freeze individually on a baking sheet, then transfer to a freezer-safe bag. They last up to 3 months. Steam from frozen when ready to eat.
- Make Ahead: Prepare the dough and steam the buns beforehand. Cool completely before storing in the refrigerator or freezer. This approach is perfect for meal planning or preparing for a gathering.
- Filling Preparation: Cook your filling in advance and refrigerate it. This makes assembling the buns quick and easy when ready to serve.
- Room Temperature: For optimal texture, let the dough rise in a warm spot until doubled in size if planning to bake the same day.
Fact -The term “bao” in bao buns means “bun” in Chinese, so when we say “bao buns,” we’re essentially saying “bun buns.”
Time-Saving Tips
- Prep Filling in Advance: Cook your filling the day before and refrigerate. Reheat slightly before stuffing the buns to save time.
- Use a Stand Mixer: For the dough, use a stand mixer with a dough hook attachment to knead. It’s faster and requires less effort than hand-kneading.
- Batch Steam: If you have more than one steamer basket, stack them for steaming multiple buns simultaneously, reducing cooking time.
- Freeze Extra Dough: Make a double batch of dough and freeze half for future use. Thaw overnight in the refrigerator when ready to use.
- Pre-Cut Vegetables: Chop or shred all your vegetables and store them in the fridge until you’re ready to cook the filling.
- Microwave Steam: For a quick reheat, microwave steamed buns with a cup of water in the microwave to keep them moist.
- Simplify Fillings: Opt for simpler fillings that require less prep time, such as sautéed mushrooms or shredded carrot and cabbage seasoned with soy sauce and sesame oil.
Elevate Your Culinary Skills With This Bao Bun Recipe
Vegan bao buns are a delightful twist on traditional Chinese steamed bread. They feature soft, pillowy exteriors and savory, plant-based fillings. These buns are versatile and filled with various seasoned vegetables, tofu, or tempeh, making them a perfect option for vegan diets or anyone looking to explore delicious and compassionate culinary alternatives.
8
servings2
hours30
minutes10
minutes300
kcal5
minutesKeep the screen of your device on
Ingredients
- BUNS (can be made 1 day ahead)
2½ cups 2½ Bao flour OR all-purpose flour
2 Tsp 2 Instant active yeast
1½ Tbsp 1½ Vegetable oil
1 Tsp 1 Fine sea salt
2 Tsp 2 Sugar (optional)
- FILLING
560 g / 20 oz Green/young jackfruit (tinned)
2 small 2 Spring onions, sliced
4 Tsp 4 Grated ginger
3 3 Garlic cloves, finely chopped
3-4 tsp 3-4 Tamari/soy sauce
1 Tbsp 1 Rice vinegar
2 Tbsp 2 Hoisin sauce
2 Tsp 2 Brown sugar or maple syrup
2 Tbsp 2 Vegetable oil (for frying, e.g., peanut oil)
1 Heaped Tsp 1 Chinese five spice
- OTHER CONDIMENTS
Sliced / to taste Fresh chilli or chilli sauce
½ cucumber ½ English cucumber cut into matchsticks
½ daikon ½ Daikon or turnip cut into matchsticks(1 turnip)
To taste Red cabbage shredded finely
To taste Roasted (unsalted) peanuts, crushed or chopped
To taste Spring onion, sliced finely
To taste Fresh coriander
Directions
- Prepare the Dough
- In a mixing bowl, combine 300 g of flour, 2 tsp instant yeast, 1 tsp salt, and 2 tsp optional sugar.
- Add 120 ml of warm water and 1½ tbsp of vegetable oil. Mix with a wooden spoon until roughly combined.
- Gradually add 2-3 tablespoons of warm water, tablespoon by tablespoon, until the dough is smooth but not too sticky.
- Knead the dough by hand for 10 minutes until it becomes elastic and smooth.
- Form the dough into a ball, lightly coat it with oil, and place it in a clean bowl. Cover with a kitchen towel and let it rise warmly for 1-2 hours until it doubles in size.
- Prepare for Steaming
- Cut two circles of baking paper to fit your bamboo steamer. Punch many small holes in them to allow steam to pass through.
- Prepare eight 2-inch squares of baking paper to prevent the buns from sticking when folded.
- After the dough has doubled, turn it out onto a lightly floured surface and gently deflate it.
- Divide into 8 equal pieces, roll into balls, and let them rest under a towel for another 30 minutes.
- Shape and Proof the Buns
- Roll each ball into an oval about ¼ inch thick.
- Fold each oval in half, inserting a square of baking paper between each half to keep them from sticking.
- Place the buns in the lined bamboo steamer and let them prove for another 30 minutes.
- Steam the Buns
- Fill a pot with water (deep enough to sit the steamer in without touching the water) and bring to a simmer over medium-high heat.
- Place the steamer over the pot and steam the buns for 10 minutes.
- Remove from heat and let sit, covered, for 5 minutes before removing the buns.
- FILLING
- Prepare the Jackfruit
- Drain a 560 g can of young green jackfruit.
- Trim the firm, pointy ends and gently press each piece to separate it into strands.
- Cook the Filling
- Heat 2 tbsp of vegetable oil in a pan. Sauté 2 sliced spring onions until soft.
- Add 3 chopped garlic cloves and 4 tsp grated ginger, cooking until fragrant.
- Stir in 1 heaped tsp of Chinese five spice and cook for one minute.
- Add 3-4 tsp of tamari (or soy sauce), 1 tbsp of rice vinegar, 2 tbsp of hoisin sauce, and 2 tsp of sugar. Mix well until the sugar dissolves.
- Add the jackfruit and stir well, allowing it to heat through and absorb the flavors.
- Assemble the Buns
- Fill each steamed bun with the prepared jackfruit mixture.
- Add fresh veggies, herbs, sliced chili, and crushed peanuts.
- Drizzle with extra hoisin sauce as desired.
- Equipments List
- Mixing Bowl
- Wooden Spoon
- Measuring Cups and Spoons
- Kitchen Towel
- Rolling Pin
- Baking Paper
- Scissors
- Bamboo Steamer
- Large Pot
- Frying Pan
- Cutting Board
- Knife
Notes
- Yeast Activation: Ensure your yeast is active so the dough rises properly; warm water helps activate it.
- Water Temperature: The water should be warm but not hot; too hot can kill the yeast.
- v
- Kneading: Proper kneading is crucial for gluten development, which gives the buns their texture.
- Proving Environment: Find a warm spot that isn’t too hot; excessive heat can cause the dough to overproof.
- Steamer Preparation: Ensure the steamer paper has holes to allow steam to circulate.
- Sauce Consistency: Adjust the thickness of the sauce based on personal preference; it should coat the jackfruit but be manageable.
- Serving Suggestion: Serve buns immediately for the best texture. Leftovers can be reheated by steaming for a few minutes to restore softness.
Frequently Asked Questions
Can I Make Vegan Bao Buns Gluten-Free?
You can make gluten-free, vegan bao buns using a gluten-free all-purpose flour blend for baking. Remember that the texture might differ slightly from traditional bao buns due to the lack of gluten, contributing to the buns’ elasticity and fluffiness. You may need to experiment with different blends and add a binder like xanthan gum to achieve the right texture.
How Can I Store Leftover Vegan Bao Buns?
Leftover vegan bao buns can be stored in an airtight container in the refrigerator for up to three days. For longer storage, you can freeze them for up to three months. To reheat, simply steam the buns for about 10 minutes if thawed or slightly longer if frozen to restore their soft texture.
What Are The Best Fillings For Vegan Bao Buns?
Vegan bao buns are versatile and can be filled with various plant-based ingredients. Popular fillings include marinated tofu, tempeh, sautéed mushrooms, or cooked vegetables like spinach and carrots. For a more textured filling, seasoned jackfruit or lentils are excellent choices. You can also experiment with different sauces and spices to customize the flavor.
Why Did My Bao Buns Not Rise Properly?
If your bao buns didn’t rise properly, it could be due to several reasons:
- Inactive yeast: Make sure the yeast is fresh and not expired.
- Incorrect water temperature: The water should be warm but not too hot, as high temperatures can kill the yeast.
- Insufficient proofing time: Allow enough time for the dough to double in size, which might take longer in cooler environments.
Can I Prepare The Bao Bun Dough In Advance?
Yes, you can prepare the bao bun dough in advance. After kneading, the dough can be placed in a greased bowl, covered tightly, and refrigerated overnight. The slow rise in the refrigerator can also help develop flavors. Let the dough come to room temperature for about an hour before shaping and proceeding with the recipe.
