Vegan Bao Buns with Fried Chicken and Vegetables
Elevate your vegan dining experience with these tantalizing Vegan Bao Buns with Fried "Chicken" and Pickled Vegetables. These pillowy steamed buns are made from scratch and filled with crispy, golden seitan or tofu coated in spiced cornstarch and panko breadcrumbs for the ultimate plant-based comfort food. A vibrant medley of quick-pickled vegetables—cucumber, carrot, and red cabbage—adds a refreshing crunch and tangy punch to every bite. Perfect for a weekend project or a crowd-pleasing dinner, this recipe blends Asian-inspired flavors with creative vegan cooking techniques. With simple ingredients and step-by-step instructions, you'll master soft bao buns and addictive fried "chicken" in no time. Great for impressing at any gathering or serving as an indulgent yet wholesome meal!
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 packet (2 and 1/4 tsp) Instant yeast
- 3 tablespoons Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 0.5 cup Unsweetened plant-based milk
- 3 tablespoons Vegetable oil
- 300 grams Seitan or tofu (pressed)
- 0.5 cup Cornstarch
- 1 cup Panko breadcrumbs
- 3 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 1 Cucumber (sliced)
- 1 Carrot (julienned)
- 0.5 cup Red cabbage (shredded)
- 2 tablespoons Rice vinegar
- 1 tablespoon Maple syrup
Instructions
In a large bowl, combine the all-purpose flour, instant yeast, sugar, baking powder, and salt. Mix well.
Add the warm water, plant-based milk, and 2 tablespoons of vegetable oil to the dry ingredients. Stir until a dough forms.
Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Place it back in the bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
While the dough is rising, prepare the seitan or tofu 'chicken' by slicing it into thin pieces, about 1/2 inch thick.
In a shallow bowl, mix the cornstarch, garlic powder, onion powder, paprika, and black pepper.
Dip each slice of seitan or tofu first in the cornstarch mix and then into the panko breadcrumbs, pressing to adhere.
Heat remaining 1 tablespoon of vegetable oil in a large skillet over medium heat. Fry the coated seitan or tofu slices until golden brown on both sides, about 4-5 minutes per side.
To make a quick pickle for the vegetables, combine rice vinegar and maple syrup in a small bowl. Add cucumber, carrot, and red cabbage, tossing to coat. Set aside.
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into an oval about 1/4 inch thick.
Brush the surface of each oval with a little oil, fold in half, and place on individual squares of parchment paper. Allow to rest for another 15 minutes.
Prepare a steamer and steam the buns in batches over boiling water for 10 minutes until puffy and cooked through.
Fill each steamed bao bun with a slice of the fried 'chicken', and top with pickled vegetables. Serve immediately.
Nutrition Facts
Calories |
2746 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 25.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4750 mg | 206% | |
| Total Carbohydrate | 450.8 g | 164% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 62.7 g | ||
| Protein | 129.3 g | 259% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 465 mg | 36% | |
| Iron | 29.5 mg | 164% | |
| Potassium | 1758 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
