Vegan Chicken Bao Buns

Delight your taste buds with these Vegan Chicken Bao Buns—a plant-based twist on the classic street food favorite! These soft, fluffy steamed buns are made from scratch and stuffed with a savory, high-protein seitan filling infused with bold flavors of soy sauce, garlic, ginger, and hoisin. Crisp julienned carrots, refreshing cucumber, and vibrant herbs like cilantro and spring onions add layers of texture and freshness to every bite. Perfect as an appetizer, lunch, or snack, these bao buns are a show-stopping addition to any menu, offering an irresistible combination of sweet, savory, and umami flavors. Whether you're a vegan foodie or simply looking to explore plant-based Asian-inspired cuisine, this recipe is both fun to make and absolutely delicious to savor.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 200 grams All-purpose flour
• 5 grams Instant yeast
• 20 grams Sugar
• 5 grams Baking powder
• 3 grams Salt
• 120 milliliters Warm water
• 15 milliliters Vegetable oil
• 150 grams Seitan (or other vegan chicken substitute)
• 30 milliliters Soy sauce
• 10 milliliters Sesame oil
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, grated
• 1 medium Carrot, julienned
• 2 stalks Spring onions, sliced
• 30 grams Hoisin sauce
• 0.5 medium Cucumber, julienned
• 15 grams Cilantro, chopped
• 10 grams Pickled radish (optional)

Directions

Step 1

In a small bowl, combine warm water, sugar, and instant yeast. Let it rest for 10 minutes until bubbly.

Step 2

In a large mixing bowl, mix flour, baking powder, and salt. Make a well in the center, add the yeast mixture and vegetable oil. Mix until a dough forms.

Step 3

Knead the dough on a floured surface for about 10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise for 1 hour or until doubled in size.

Step 4

Meanwhile, prepare the filling by heating sesame oil in a pan over medium heat. Add seitan, garlic, and ginger, sauté for 3 minutes.

Step 5

Add soy sauce, julienned carrot, and half of the spring onions. Cook for another 3 minutes until veggies soften. Remove from heat and stir in hoisin sauce. Set aside.

Step 6

Once the dough has risen, punch it down and transfer to a floured surface. Divide the dough into 12 equal pieces and roll each piece into a ball.

Step 7

Roll each ball into an oval shape, about 4 mm thick. Brush lightly with oil, fold in half, and place on a square of parchment paper.

Step 8

In a steamer, place the buns (with parchment) and steam over high heat for 10-12 minutes or until puffy and cooked through.

Step 9

Remove steamed bao buns and let cool slightly. Carefully open each bun and fill with the prepared vegan chicken filling.

Step 10

Garnish with remaining spring onions, julienned cucumber, cilantro, and pickled radish if desired. Serve immediately.

Nutrition Facts

Serving size	(764.9g)

Amount per serving	% Daily Value*
Calories	1381.7

Total Fat 30.0g	0%
Saturated Fat 4.3g	0%
Polyunsaturated Fat 13.0g
Cholesterol 0.9mg	0%
Sodium 3940.6mg	0%
Total Carbohydrate 219.7g	0%
Dietary Fiber 11.5g	0%
Total Sugars 34.0g
Protein 66.1g	0%

Vitamin D 0IU	0%
Calcium 190.3mg	0%
Iron 15.3mg	0%
Potassium 1026.4mg	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: 19.1%

Protein: 18.7%

Carbs: 62.2%