Recipe: Trio Of Vegan Bao Buns

“Bao buns are extremely versatile, a great addition to the menu, and can easily be transformed into a few different dishes from a starter to a main course or dessert, afternoon tea, or even use the small ones as little canapés. They’re a fabulous product.”- Simon Hudson, Business Development Chef at Sysco.

The soft texture and mild taste of these Asian buns work extremely well with fillings that are both bold in flavour and texture.

This recipe offers three very different, but equally delicious takes on how to create a vegan-friendly bao dish. But there’s no end to the possibilities you can take with these versatile products – from shredded cabbage and crispy glass noodles to shiitake mushrooms and roasted peanuts – keep the flavours bold and vibrant and you’ll find you could create a whole menu based around these terrific ingredients.

Serves: 4 (12 bao in total – 4 of each flavour)

Ingredients For Pulled Oats ® Bao Buns

• 120 g Pulled Oats ® mince (VG967z)
• 100 ml Bourbon bbq sauce (MS710)
• 5 g smoked paprika (SP199)
• 80 g shredded savoy cabbage (VW326)
• 5 g kimchi seasoning (Z494071)
• Deep-fried glass noodles to garnish (OR570)

Ingredients For Shiitake Mushroom Bao Buns

• 120 g sliced shitake mushrooms (VW768)
• 30 ml sesame oil (OR308)
• 80 ml char siu sauce (OR305)
• 60 g sliced scallions (VW710)
• 10 g sliced red chilli (VW757)
• 20 g peanuts (N130)

Ingredients For Gochujang Tofu Bao Buns

• 4 x 20 g strips of tofu (1065)
• 20 g Gochujang paste mixed with 10ml sesame oil.
• 80 g julienne or shredded carrot
• 3 g orange pepper spice mix (sp223)
• 3 g cocoa chilli spice mix (sp224)
• 2 g chopped mint (HB560)
• 2 g chopped coriander (HB563)
• 5 g toasted sesame seeds (35005)

Method For Pulled Oats ® Bao Buns

1. Mix the kimchi with the savoy cabbage and reserve (best done one day in advance).
2. Steam Bao buns for approx. 5-6 minutes.
3. In a pan, place the Pulled Oats ® bbq sauce and smoked paprika and heat up. Cook for a few minutes (You may need to add a touch of water).
4. Fill the buns with the pulled oat mix and top with some cabbage mix. Finally, garnish with some crispy noodles.

Method For Shiitake Mushroom Bao Buns

1. In a non-stick frying pan heat 20 ml of sesame oil and gently fry off the red chilli. When starting to colour, add the shitake mushrooms and cook. Add the char siu sauce, a touch of water and continue to cook until the mushrooms are nicely glazed.
2. Steam the Bao buns for approx. 5-6 minutes.
3. Blanch the peanuts in water and drain. Fry the peanuts in the remaining sesame oil until they turn a nice golden brown colour. Remove from heat and mix in the chilli spice mix.
4. Fill the buns with the mushroom mix topping with the sliced scallions and chilli nuts.

Method For Gochujang Tofu Bao Buns

1. Deep fry the tofu strips until golden and crispy. Toss through the Gochujang and sesame mix.
2. Steam the Bao buns for approx. 5-6 minutes.
3. In a bowl, combine the carrot, orange pepper, cocoa chilli, mint, coriander and sesame seeds.
4. Fill the buns with the tofu and add the carrot mix on top.

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