Vegan Chicken Bao Buns
Delight your taste buds with these irresistible Vegan Chicken Bao Buns, a plant-based twist on the classic Chinese steamed bun. Perfectly pillowy bao dough is crafted from scratch, then steamed to perfection, offering a soft, cloud-like texture. The savory filling features seitan—an ideal vegan chicken substitute—sautéed with garlic, ginger, soy sauce, hoisin, and sesame oil for a bold umami flavor. Enhanced with fresh, crunchy toppings like cucumber, carrots, spring onions, and cilantro, these bao buns strike the perfect balance between sweet, savory, and fresh. Ideal for impressing guests or enjoying as a flavorful weeknight dinner, these buns are a culinary showcase of homemade vegan delights. Don't forget to pair them with pickled radish for an optional tangy kick that elevates each bite! Perfect for vegan Asian cuisine enthusiasts, this recipe delivers comfort food with a cruelty-free twist that will leave you craving more.
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Recipe Information
Ingredients
- 200 grams All-purpose flour
- 5 grams Instant yeast
- 20 grams Sugar
- 5 grams Baking powder
- 3 grams Salt
- 120 milliliters Warm water
- 15 milliliters Vegetable oil
- 150 grams Seitan (or other vegan chicken substitute)
- 30 milliliters Soy sauce
- 10 milliliters Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 medium Carrot, julienned
- 2 stalks Spring onions, sliced
- 30 grams Hoisin sauce
- 0.5 medium Cucumber, julienned
- 15 grams Cilantro, chopped
- 10 grams Pickled radish (optional)
Instructions
In a small bowl, combine warm water, sugar, and instant yeast. Let it rest for 10 minutes until bubbly.
In a large mixing bowl, mix flour, baking powder, and salt. Make a well in the center, add the yeast mixture and vegetable oil. 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 for 1 hour or until doubled in size.
Meanwhile, prepare the filling by heating sesame oil in a pan over medium heat. Add seitan, garlic, and ginger, sauté for 3 minutes.
Add soy sauce, julienned carrot, and half of the spring onions. Cook for another 3 minutes until veggies soften. Remove from heat and stir in hoisin sauce. Set aside.
Once the dough has risen, punch it down and transfer to a floured surface. Divide the dough into 12 equal pieces and roll each piece into a ball.
Roll each ball into an oval shape, about 4 mm thick. Brush lightly with oil, fold in half, and place on a square of parchment paper.
In a steamer, place the buns (with parchment) and steam over high heat for 10-12 minutes or until puffy and cooked through.
Remove steamed bao buns and let cool slightly. Carefully open each bun and fill with the prepared vegan chicken filling.
Garnish with remaining spring onions, julienned cucumber, cilantro, and pickled radish if desired. Serve immediately.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 3941 mg | 171% | |
| Total Carbohydrate | 219.7 g | 80% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 34.0 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 190 mg | 15% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1026 mg | 22% | |
*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.
