Vegan Bao Buns with Pulled Jackfruit
Try this Vegan bao buns with pulled jackfruit recipe.
Try this Vegan bao buns with pulled jackfruit recipe.
- 3 garlic cloves finely chopped
- 1 tbsp rice vinegar
- 1 tsp fine sea salt
- fresh coriander
- 300 g / 2 1/2 cups bao flour or all purpose flour
- 2 tsp instant active yeast
- 1 1/2 tbsp / 20 ml vegetable oil
- 2 tsp sugar (optional)
- 560 g / 20 oz tin of green / young jackfruit (this is th
- 2 small spring onions sliced
- 4 tsp grated ginger
- 3-4 tsp tamari / soy sauce adjust to taste
- 2 tbsp hoisin sauce (plus extra to serve)
- 2 tsp brown sugar or maple syrup
- 2 tbsp vegetable oil for frying (i used peanut oil)
- 1 heaped tsp chinese five spice
- sliced fresh chilli or chilli sauce
- 1/2 english cucumber cut into matchsticks
- 1/2 daikon or 1 turnip cut into matchsticks
- red cabbage shredded finely
- roasted (unsalted) peanuts crushed or chopped
- spring onion sliced finely
- Carbohydrate 1.24550093753538 g
- Cholesterol 0 mg
- Fat 2.56226875109556 g
- Fiber 0.0204374999925494 g
- Protein 0.0185328125 g
- Saturated Fat 0.190184921955688 g
- Serving Size 1 1 Serving (115g)
- Sodium 290.91593750019 mg
- Sugar 1.22506343754283 g
- Trans Fat 0.0335103906383323 g
- Calories 28 calories
Step-by-step
- BUNSIN a mixing bowl, combine flour, instant yeast, sugar and salt. Add about 120 ml / ½ cup of warm (that’s important) water and 1½ tbsp of oil. Once combined roughly with a wooden spoon, start combining the dough with your hands. It will need a bit more water but it is very important to add the water in gradually, tablespoon by tablespoon. In my experience it takes another 2-3 tablespoons of water to achieve a dough that is not too dry or not too sticky. Knead it for 10 minutes with your hands until elastic and smooth. Form the dough into a ball and rub a small amount of oil on the dough’s surface to prevent drying. Place in a clean bowl covered with a kitchen towel and place it somewhere warm (but not too warm, sticking it too close to a fireplace is a bad idea, for example) for 1-2 hrs or until it doubles in size.
- Cut two circles (if you have a two tier bamboo steamer) of baking paper to line the steamer with. Make a lot of small holes in the circles so that the steam can get through. You can use a paper puncher for this or fold each circle in half 3 times and cut small circles out along the folded edges with a pair of scissors. Prepare also eight 5 cm / 2” squares of baking paper and insert into the buns to prevent the two halves from sticking to each other (you could also use oil instead).
- After the dough has doubled in size, tip it out onto a lightly floured surface and press the air our with your fingertips. Divide the dough into 8 equal pieces and form small balls. Place the balls on a lightly floured surface, cover with a kitchen towel and leave for another 30 min.
- Using a rolling pin, roll the balls out into ½ cm / ⅛” thick oval shapes. Fold each shape in half and insert a square of baking paper between the two halves. Alternatively you could also oil the buns before folding in half.
- Line your bamboo steamer with paper circles you’ve made earlier and place folded up buns inside for another 30 min of proving. If your steamer is too small (like mine), place four buns inside (two on each tier) and rest the remaining four on a baking paper lined and lightly dusted tray until you are ready to steam.
- Half fill a pot (which the steamer can comfortably sit on, of course) with water and place the steamer with the buns on top. Whack the heat to medium-high (I used setting 4 out of 6) and let the water come to a simmer – don’t be tempted to peak inside or you will ruin the buns. Once you can hear the water simmering vigorously, put the timer on to 10 mins. After the time is up, take the pot and steamer off the heat and rest the buns for another 5 minutes. This will spare the buns temperature shock and will prevent them from shrinking. After 5 minutes, lift the lid off and remove the buns gently. Cook the remaining four like you did the first four.
- FILLINGOpen the can of jackfruit and drain it. Cut the firm, pointy ends off each triangular piece of jackfruit (you can still use them if you wish) and squash each piece of jackfruit gently so that it separates into individual strands and soaks up more of the cooking sauce. Set aside.
- Heat up 2 tbsp of oil in a medium size pan. Fry spring onions until softened. Add chopped garlic and ginger and fry gently until soft and fragrant.
- Mix in Chinese five spice and fry gently for one minute.
- Now add the remaining sauce ingredients: tamari / soy sauce, hoisin sauce, rice vinegar and sugar. Mix them around well, allow sugar to melt. Finally add in jackfruit and mix well to allow it to warm up and soak up the maximum amount of sauce.
- Fill each bun with pulled jackfruit, fresh veggies, herbs, chilli, crushed peanuts and some extra hoisin sauce.
Vegan Bao Buns: A Culinary Adventure
As a busy professional, finding time to cook healthy and delicious meals can feel like a constant uphill battle. But let me tell you, this Vegan Bao Bun recipe is a game-changer. It’s surprisingly quick to prepare, remarkably flavorful, and completely satisfying. The fluffy bao buns themselves are a delight, a perfect canvas for the savory, tangy pulled jackfruit filling. Forget those boring lunchtime sandwiches – this is a meal that elevates the humble lunch break to something truly special.
The best part? This recipe feels like a luxurious treat but is surprisingly easy to execute. I've found that even on my busiest days, I can whip up a batch of these buns without stressing over complicated techniques or obscure ingredients. The pulled jackfruit is incredibly versatile – you can adjust the seasoning to suit your taste perfectly, making it an adaptable centerpiece for various flavor profiles. I’ve tried it with a spicy Korean gochujang sauce, a sweet and sour pineapple salsa, and even a smoky chipotle crema.
The process of making the bao buns from scratch might seem daunting, but trust me – it’s far more achievable than you think. The dough is straightforward, and the kneading, while slightly time-consuming, is a mindful exercise I actually find quite therapeutic. The satisfaction of creating these soft, pillowy buns is unparalleled.
These aren't just lunchtime heroes; they're also fantastic appetizers for gatherings, a delicious addition to a potluck, or a unique and impressive dinner entree. They’re perfect for sharing with friends and family, offering a flavorful and satisfying experience that’s sure to impress. The vibrant colors of the filling – whether you stick with my recipe or create your own variation – make them visually appealing too.
One of the things I love most about this recipe is its flexibility. The filling is easily customizable, so you can tailor it to your preferences and the ingredients you have on hand. Feel free to experiment with different vegetables, herbs, and sauces. Adding a sprinkle of sesame seeds or a drizzle of sriracha adds a delightful textural and flavor dimension.
I often prep the jackfruit filling in advance, storing it in the refrigerator for a few days. This makes putting together a quick and delicious lunch a breeze during busy work weeks. The buns themselves can also be made ahead and steamed just before serving – a perfect timesaver for those days when every minute counts. The recipe is easily doubled or tripled, making it perfect for entertaining or meal prepping.
More than just a meal, making these Vegan Bao Buns has become a ritual for me. The process of kneading the dough, the satisfying sizzle of the jackfruit in the pan, the aroma that fills my kitchen – it's a small act of self-care in the midst of a hectic schedule. And the taste? Let's just say it’s worth every moment spent preparing them.
Ingredients:
This section would list all the ingredients (as provided in the original prompt).
Tips and Variations:
- For a richer flavor, try using a combination of different flours, such as whole wheat and all-purpose flour.
- Experiment with different types of jackfruit – young green jackfruit is ideal for this recipe, but you can also use canned jackfruit in brine.
- Add a touch of sweetness to the filling by incorporating a tablespoon of brown sugar or maple syrup.
- To enhance the texture, add some chopped nuts or seeds to the filling.
- Get creative with the vegetables you use in the filling – shredded carrots, bell peppers, and mushrooms all work well.
- If you don't have a bamboo steamer, you can use a metal steamer basket or even a heatproof bowl placed over a pot of boiling water.
- Serve the buns with a side of your favorite dipping sauce, such as sriracha mayo or peanut sauce.
Making these Vegan Bao Buns is more than just cooking; it's an experience, a moment of mindful creation in a fast-paced world. Give it a try – I promise, you won’t be disappointed.
