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Vegan Bao Buns with Mushroom Filling

A super easy recipe for steamed vegan bao buns stuffed with delicious mushroom filling.

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You guys, I don’t even know where to start, other than, I made vegan mushroom-filled bao buns that taste BETTER than those at Wagamamas! Yes, I know, that is a bold statement but these are actually insane.

They are so soft and fluffy and are perfect for stuffing with your favourite fillings. I went with mushrooms but you can stuff them with anything you want, from pulled bbq jackfruit to sweet chilli marinated soya chunks. The options are endless!

This recipe makes 8 medium size buns. You can also make mini versions by dividing the dough into 14 buns. They are a great party food!

Vegan Bao Buns with Mushroom Filling

Print Recipe
Servings 8 buns
Author Let’s Eat Smart

Ingredients

For the buns

  • 175 g plain flour
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1 tsp dried yeast
  • 1 tbsp plant milk
  • 1/2 tsp apple cider vinegar
  • 1 tsp olive oil
  • 70 ml lukewarm water
  • 1/2 tsp baking powder

For the filling

  • 1 tbsp olive oil
  • 1/2 onion, finely chopped
  • 1 tsp balsamic vinegar
  • 1 tbsp plant milk
  • 150 g mushrooms of choice, chopped
  • 1/2 tsp cajun pepper
  • 1 tsp tomato puree
  • 1 tsp soy sauce
  • 1 1/2 cup spinach

Instructions

  • Line a baking tray with baking parchment and set aside.
  • Add the plain flour, sugar and salt into a large mixing bowl and stir to combine.
  • Dissolve the dried yeast in 1 tbsp warm water, then add it to the flour together with the milk, oil, apple cider vinegar and water. Mix using a wooden spoon to form a dough.
  • Tip onto a floured surface and knead the dough for 5-10 minutes, until nice and smooth. Place in a lightly oiled bowl, cover with cling film and leave to rise for an hour, or until doubled in size.
  • Flatten the dough with your hands, and sprinkle with the baking powder. Knead for another 5 minutes then roll out into a sausage shape, about 3cm thick. Cut into 8 pieces, then roll each piece of dough into a ball.
  • Using a rolling pin, roll out each ball until it forms an oval shape, roughly about 3mm thick. Rub the surface of the dough with a little oil. Place a wooden spoon in the centre of each oval, and fold the dough over the spoon. Slowly pull out the spoon and place the dough onto a baking tray. Repeat until all the dough is used up.
  • Cover the dough with a lightly oiled cling film and leave to prove in a warm place for about an hour or until doubled in size.
  • Heat a large steamer over a medium heat and steam the buns for 6-8 mins until puffed up.

For the filling

  • Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onions and balsamic vinegar and fry for around 2 minutes before adding the mushrooms, cajun pepper, tomato puree, soy sauce and milk. Cook until the mushrooms are soft, stirring occasionally.
  • Once soft, add stir in the spinach and cook for further for around 4 minutes.
  • Open each bun and fill with a generous amount of the mushroom mixture. Enjoy!