Vegan Beef Floss Bun
Elevate your baking game with this irresistible Vegan Beef Floss Bun recipe—a plant-based twist on a classic Asian-inspired treat! These fluffy, golden buns are stuffed with a savory, umami-packed filling made from textured vegetable protein (TVP), soy sauce, and fragrant spices like smoked paprika, garlic powder, and onion powder, with a touch of nori for added depth. The dough is enriched with almond milk, olive oil, and a flaxseed "egg" substitute for a soft, pillowy texture that rivals traditional buns. Perfectly baked to perfection, these buns are ideal for a snack, appetizer, or even a light meal. Whether you're vegan or simply curious about plant-based baking, this recipe is sure to delight your taste buds with its unique flavors and satisfying textures.
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Recipe Information
Ingredients
- 250 grams all-purpose flour
- 7 grams instant yeast
- 30 grams sugar
- 1 teaspoon salt
- 120 milliliters unsweetened almond milk
- 3 tablespoons olive oil
- 1 tablespoon ground flaxseed
- 2.5 tablespoons water
- 100 grams textured vegetable protein (TVP)
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 sheet seaweed (nori) sheets
- 1 tablespoon sesame oil
Instructions
In a small bowl, combine the ground flaxseed and water. Stir well and set aside to thicken for about 5 minutes. This is your flax egg substitute.
In a large mixing bowl, combine all-purpose flour, instant yeast, sugar, and salt. Mix well.
Gently heat the almond milk until lukewarm and add it to the dry ingredients along with the olive oil and flax egg. Mix until a dough forms.
Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45 minutes until doubled in size.
Meanwhile, rehydrate the TVP by soaking it in hot water for about 10 minutes. Drain and squeeze out excess water.
In a frying pan over medium heat, add the sesame oil. Sauté rehydrated TVP, soy sauce, maple syrup, smoked paprika, garlic powder, and onion powder. Tear the seaweed sheet into small pieces and add it to the pan. Cook for 5-6 minutes until everything is well coated and dry. Let it cool.
Preheat the oven to 180°C (350°F). Punch down the risen dough and divide into 6 equal pieces.
Roll each piece into a ball, flatten it slightly, and place a generous spoonful of the vegan beef floss mixture in the center. Gather the edges and pinch to seal.
Place the filled buns seam side down on a baking tray lined with parchment paper. Cover and let rest for another 10 minutes.
Bake in the preheated oven for about 15 minutes until golden brown.
Allow the buns to cool slightly before serving.
Nutrition Facts
Calories |
2045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.1 g | 83% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 10.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3647 mg | 159% | |
| Total Carbohydrate | 276.6 g | 101% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 48.0 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 480 mg | 37% | |
| Iron | 23.8 mg | 132% | |
| Potassium | 2550 mg | 54% | |
*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.
