Vegan Beef Floss Bun

Indulge in the comforting and flavorful experience of a Vegan Beef Floss Bun, a plant-based twist on a beloved classic. These tender, golden buns are filled with a savory, umami-packed "beef floss" made from textured vegetable protein (TVP), smoky paprika, soy sauce, and a touch of maple syrup for a subtle sweetness. Infused with the distinct brininess of seaweed, this vegan filling offers an irresistible meaty texture that's sure to impress. The dough, enriched with almond milk and a DIY flax egg, is soft, fluffy, and easy to work with, making it a fun baking project for bread lovers. Perfectly golden and slightly crisp on the outside, these buns are ideal for a snack, lunchbox treat, or potluck addition. Whether you're vegan or just looking to try something new, this recipe delivers a satisfying fusion of plant-based creativity and timeless bakery charm.

Nutriscore Rating: 67/100

Prep Time:30 mins

Cook Time:15 mins

Total Time:45 mins

Servings: 6

Ingredients

• 250 grams all-purpose flour
• 7 grams instant yeast
• 30 grams sugar
• 1 teaspoon salt
• 120 milliliters unsweetened almond milk
• 3 tablespoons olive oil
• 1 tablespoon ground flaxseed
• 2.5 tablespoons water
• 100 grams textured vegetable protein (TVP)
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 sheet seaweed (nori) sheets
• 1 tablespoon sesame oil

Directions

Step 1

In a small bowl, combine the ground flaxseed and water. Stir well and set aside to thicken for about 5 minutes. This is your flax egg substitute.

Step 2

In a large mixing bowl, combine all-purpose flour, instant yeast, sugar, and salt. Mix well.

Step 3

Gently heat the almond milk until lukewarm and add it to the dry ingredients along with the olive oil and flax egg. Mix until a dough forms.

Step 4

Knead the dough on a floured surface for about 10 minutes until smooth and elastic.

Step 5

Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45 minutes until doubled in size.

Step 6

Meanwhile, rehydrate the TVP by soaking it in hot water for about 10 minutes. Drain and squeeze out excess water.

Step 7

In a frying pan over medium heat, add the sesame oil. Sauté rehydrated TVP, soy sauce, maple syrup, smoked paprika, garlic powder, and onion powder. Tear the seaweed sheet into small pieces and add it to the pan. Cook for 5-6 minutes until everything is well coated and dry. Let it cool.

Step 8

Preheat the oven to 180°C (350°F). Punch down the risen dough and divide into 6 equal pieces.

Step 9

Roll each piece into a ball, flatten it slightly, and place a generous spoonful of the vegan beef floss mixture in the center. Gather the edges and pinch to seal.

Step 10

Place the filled buns seam side down on a baking tray lined with parchment paper. Cover and let rest for another 10 minutes.

Step 11

Bake in the preheated oven for about 15 minutes until golden brown.

Step 12

Allow the buns to cool slightly before serving.

Nutrition Facts

Serving size	(674.4g)

Amount per serving	% Daily Value*
Calories	2044.7

Total Fat 65.1g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 10.2g
Cholesterol 0mg	0%
Sodium 3646.8mg	0%
Total Carbohydrate 276.6g	0%
Dietary Fiber 26.3g	0%
Total Sugars 48.0g
Protein 86.3g	0%

Vitamin D 44.6IU	0%
Calcium 479.9mg	0%
Iron 23.8mg	0%
Potassium 2550.2mg	0%

*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.

Source of Calories

Fat: 28.8%

Protein: 16.9%

Carbs: 54.3%