These homemade vegan Bao buns are just so good you will want to make them over and over again.
They require a bit of time and preparation but it’s so worth it as they are utterly delicious.
They are definitely the perfect sharing food when you have friends and family around and I promise they will satisfy even the most hardcore meat eater! I filled them with Linda McCartney’s
Vegetarian Hoisin Duck which is so flavoursome and perfect for any Asian inspired dish.
Recipe by Happy Skin Kitchen
Makes about 18 buns - (they are suitable for freezing)
For the bao buns:
530g plain white flour
1 1/2 tbsp of caster sugar
1 tsp of fast action dried yeast
50 ml of unsweetened soy milk
1 tbsp of olive oil + extra for greasing
1 tbsp of rice vinegar
1 tsp of baking soda
1/2 tsp of salt
For the filling:
1 pack of Linda McCartney’s Vegetarian Hoisin Duck
1 carrot and 1/2 cucumber - finely sliced in thin matchsticks
1 red chilli - sliced
2 spring onions - finely sliced
A bunch of fresh coriander - finely chopped
A generous sprinkle of sesame seeds
A squeeze of lime juice
About 1/2 cup of vegan mayo (optional)
