Vegan Bao Buns with Fried Chicken and Vegetables
Soft, fluffy, and entirely plant-based, these Vegan Bao Buns with Fried "Chicken" and Vegetables are a show-stopping addition to your next meal! Featuring homemade steamed bao buns, these pockets of perfection are filled with crispy, golden-brown seitan or tofu "chicken," coated in a savory blend of spices and panko breadcrumbs. A quick-pickled medley of cucumber, carrot, and red cabbage adds a tangy, refreshing crunch that perfectly balances the rich flavors of the filling. Whether you're impressing dinner guests or treating yourself to a comforting, hands-on meal, this recipe is a flavorful, cruelty-free twist on a classic favorite. Perfect for fans of vegan comfort food and Asian-inspired dishes, these bao buns are an unforgettable fusion experience!
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Ingredients
- 3 cups All-purpose flour
- 1 packet (2 and 1/4 tsp) Instant yeast
- 3 tablespoons Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.75 cup Warm water
- 0.5 cup Unsweetened plant-based milk
- 3 tablespoons Vegetable oil
- 300 grams Seitan or tofu (pressed)
- 0.5 cup Cornstarch
- 1 cup Panko breadcrumbs
- 3 tablespoons Soy sauce
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 0.5 teaspoon Black pepper
- 1 Cucumber (sliced)
- 1 Carrot (julienned)
- 0.5 cup Red cabbage (shredded)
- 2 tablespoons Rice vinegar
- 1 tablespoon Maple syrup
Directions
Step 1
In a large bowl, combine the all-purpose flour, instant yeast, sugar, baking powder, and salt. Mix well.
Step 2
Add the warm water, plant-based milk, and 2 tablespoons of vegetable oil to the dry ingredients. Stir until a dough forms.
Step 3
Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic. Place it back in the bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
Step 4
While the dough is rising, prepare the seitan or tofu 'chicken' by slicing it into thin pieces, about 1/2 inch thick.
Step 5
In a shallow bowl, mix the cornstarch, garlic powder, onion powder, paprika, and black pepper.
Step 6
Dip each slice of seitan or tofu first in the cornstarch mix and then into the panko breadcrumbs, pressing to adhere.
Step 7
Heat remaining 1 tablespoon of vegetable oil in a large skillet over medium heat. Fry the coated seitan or tofu slices until golden brown on both sides, about 4-5 minutes per side.
Step 8
To make a quick pickle for the vegetables, combine rice vinegar and maple syrup in a small bowl. Add cucumber, carrot, and red cabbage, tossing to coat. Set aside.
Step 9
Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball, then flatten into an oval about 1/4 inch thick.
Step 10
Brush the surface of each oval with a little oil, fold in half, and place on individual squares of parchment paper. Allow to rest for another 15 minutes.
Step 11
Prepare a steamer and steam the buns in batches over boiling water for 10 minutes until puffy and cooked through.
Step 12
Fill each steamed bao bun with a slice of the fried 'chicken', and top with pickled vegetables. Serve immediately.
Nutrition Facts
| Serving size | (1434.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2745.7 |
| Total Fat 54.1g | 0% |
| Saturated Fat 7.5g | 0% |
| Polyunsaturated Fat 25.3g | |
| Cholesterol 0mg | 0% |
| Sodium 4749.5mg | 0% |
| Total Carbohydrate 450.8g | 0% |
| Dietary Fiber 20.1g | 0% |
| Total Sugars 62.7g | |
| Protein 129.3g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 464.6mg | 0% |
| Iron 29.5mg | 0% |
| Potassium 1758.4mg | 0% |
Source of Calories