Bao buns, which is actually incorrect as “Bao” actually translates to bun. The steamed buns are of Chinese origin and can be found on most dim sum menus. I used to enjoy the BBQ pork buns before I moved to a plant based diet. As I loved the flavour so much, I created a hoisin mushroom vegan version. It is pretty standard that we serve them accompanied by a “bao, chicka -bao-bao soundtrack.

The steamed buns are usually available at any Chinese supermarket near the tofu. They last for weeks in the fridge so grab some if you see them. In Singapore, they are at all supermarkets. You can also make the buns at home, but I found the store bought versions to be tasty and super convenient. To steam the buns, I used a chinese bamboo steamer set in some water in a frying pan. Alternatively you could use a vegetable steamer (with baking paper immediately underneath the buns to prevent sticking, or even use the microwave.

If you’ve never used king mushrooms before, you really must try them! The stems can be shredded with a fork to create a texture very similar to pulled pork or shredded chicken. They will also take on the flavour of any marinade, making them one of my favourite meat substitutes.

Recipe

Print Recipe

Hoisin Mushroom Vegan Bao Bun

King mushrooms replace the traditional pork for a plant-based version of the Chinese steamed buns filled with BBQ flavours

Prep Time10

Cook Time30

Course: Snack

Cuisine: Chinese

Keyword: bao buns, Chinese, plant-based, Vegan

Servings: 3

Ingredients

Hoisin mushrooms

200 grams button mushrooms, thinly sliced
400 grams king mushrooms, stems shredded with a fork and tops thinly sliced
2 Tbsp hoisin sauce
2 Tbsp soy sauce
2 Tbsp bbq sauce
1 inch ginger, grated
2 cloves garlic, minced
2 tsp sesame oil
2 Tbsp neutral oil

Lightly pickled vegetables

2 cups carrots, purple cabbage, cucumbers, daikon
2 Tbsp rice vinegar
1 pinch salt

To assemble

6 bao buns
cilantro
green onions
sesame seeds

Instructions

Add mushrooms to a large bowl. Combine sauce ingredients and pour over mushrooms. Toss to coat. Spread in one layer on a paper or silpat lined baking tray. Bake for 20 min at 350C/180F or until caramelized and slightly crispy. Set aside.
Using a mandolin/grater, slice vegetables as thin as possible and place in bowl. Sprinkle the rice vinegar and salt. Set aside for at least 15 minutes. if you re concerned about the purple cabbage colouring the rest of the vegetables, keep separate.
Steam bao buns in a bamboo steamer for 2-4 min. A vegetable steamer or the microwave are alternative options.
To assemble, fill with the mushroom mixture, the vegetable mixture and top with cilantro, green onion and sesame seeds. Serve with sirracha or garlic chili sauce as desired.