Vegan Bao Bun with BBQ Mushroom Filling

Bao buns, also known as baozi, are steamed buns that are super fluffy! This is like eating clouds! I made a BBQ mushroom filling for this.

If you’ve never had a bao bun, you’re in for a treat! Because they are heavenly!

When people ask me how they are, I always describe it as ‘it’s like eating a cloud!’. The first bite might be weird, but with the second bite, you’re addicted (at least it was for me).

Basically, you can fill the bao buns with whatever you like (breaded tofu, crispy tempeh, julienned vegetables,…) the possibilities are endless. For this recipe, I made a barbecue mushroom filling to go with the bao bun. It’s easy and quick, and you can prepare it while the buns are steaming.

How to Make Vegan Bao Buns with BBQ Mushroom Filling

material

For the bao buns you will need:

All-purpose flour
instant shout
salt
the water
Oil (any neutral plant-based oil will do: canola, sunflower, corn, rapeseed,…)

For the BBQ Mushroom Filling you will need:

Mushrooms (I’m using cremini mushrooms, but regular white button mushrooms would be good too!).
yellow onion
Barbecue sauce (I use a smoky barbecue sauce)
Fresh parsley

basic steps

Flour, yeast and salt in bowl — Step 1: Combine flour, instant yeast and salt in a mixing bowl.

Kitchen Aid Vegetarian Pizza Dough — Step 2: Add oil and water. Knead it in a food processor with a dough hook (or use a spoon to stir and then your hands to knead the dough) until it’s a smooth dough.

Before the vegan pizza dough rises — Step 3: Cover the bowl with a kitchen towel. Let the dough rise for 1-2 hours.

Raised pizza dough — Step 3: Cover the bowl with a kitchen towel. Let the dough rise for 1-2 hours.

Roll out the bao bun dough — Step 4: Roll out the dough on a floured surface. Use a wide mouth glass to cut out the circles.

Cut the bao bun — Step 4: Roll out the dough on a floured surface. Use a wide mouth glass to cut out the circles.

Oiling the bao buns — Step 5: Brush the top with oil. Fold the bao buns so that the oily side is inside, place them in a steamer.

Steamed bao buns — Step 5: Brush the top with oil. Fold the bao buns so that the oily side is inside, place them in a steamer.

Now let’s make the filling:

Step 7: Break up the mushrooms. In a pan, cook the chopped onion until translucent. Then add the mushrooms. Let it cook until the mushrooms start to brown and get crispy.

Mushrooms in pan with onions — Step 7: Break up the mushrooms. In a pan, cook the chopped onion until translucent. Then add the mushrooms. Let it cook until the mushrooms start to brown and get crispy.

Pan fried onions and mushrooms with bbq sauce — Step 8: Then add the BBQ sauce, give it a good mix, and let it cook for another 3-4 minutes. Add fresh parsley and mix again.

Pan-fried bbq mushrooms with parsley — Step 8: Then add the BBQ sauce, give it a good mix, and let it cook for another 3-4 minutes. Add fresh parsley and mix again.

bao bun, bbq mushroom filling, and parsley — Step 9: Now we can add the mushroom filling to the bao buns and add more fresh parsley on top.

More recipes with mushrooms

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I hope you enjoy these bao buns as much as I do! Let me know if you try one of them!

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Cheers, Bianca

Vegan Bao Bun with BBQ Mushroom Filling

Elephantastic Vegan

Bao buns, also known as baozi, are steamed buns that are super fluffy! This is like eating clouds! I made a BBQ mushroom filling for this.

Q. Time 20 minutes

cooking time 40 minutes

rest time 2 hours

total time 3 hours

course Main proceedings

cuisine vegan

serving 10 Bao Buns

calories 138 kcal

For BBQ Mushroom Stuffing

In a large mixing bowl, combine the flour, salt and instant yeast. Then add olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it’s a smooth dough. If the dough is too sticky, add more flour; If it is too crumbly, add more water.
Cover the bowl with a clean kitchen towel and let the dough sit in a warm place until doubled in size (about 2 hours).
On a floured surface, roll the dough to about 1/2-inch thickness. Use a wide mouth glass to cut out the circles.
Brush the top of the bao bun with oil. Fold the bao buns so that the oily side is inside, place them in a steamer basket.
Steam them for 30 minutes until puffed and fluffy.
for filled: Break the mushrooms. In a pan, cook the chopped onion until translucent. Then add the mushrooms. Let it cook until the mushrooms start to brown and get crispy. Then add the BBQ sauce, give it a good mix, and let it cook for another 3-4 minutes. Add fresh parsley and mix again.
Once the filling is done, we can add it to the steamed bao buns. Sprinkle more fresh parsley on top and enjoy!

If you have leftover bao buns, refrigerate them for up to 3 days or freeze them for several months. Then add them to the steamer until they’re puffy and fluffy and good as new.

Worship: 1Bao BunCalories: 138kcalSugars: 28gProtein: 5gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fats: 0.3gMonounsaturated fats: 0.3gTrans fats: 0.002gSodium: 118mgPotassium: 168mgFiber: 2gSugar: 2gVitamin A: 134IUVitamin C: 3mgCalcium: 12mgIron: 2mg

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