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Homemade Vegan bao buns

These from-scratch vegan bao buns are steamed to fluffy perfection and filled with homemade vegetable filling in teriyaki sauce.

INGREDIENTS

– AP Flour – cornstarch or cornflour – instant-dry yeast – baking powder – granulated sugar – vegetable oil – lukewarm water

Filling Ideas

- sesame oil - aubergine - zucchini - red/orange bell pepper - carrot - sesame seeds - fresh parsley - teriyaki sauce: soy sauce, mirin, brown sugar

How to Make Them

Step 1  – Sift and place flour, instant yeast, baking powder, cornstarch, and sugar in a bowl of an electric mixer fitted with the bread hook attachment.

Step 2  – Add the water and vegetable oil and mix for 7-10 minutes on medium speed, until a smooth dough forms

Swipe up for the full recipe!

Making Ahead & Storing

Bao buns are best served warm and freshly steamed. However, you can make them ahead and store them in a refrigerator (with or without filling) for 2-3 days. If storing bao buns without filling, you can reheat these in a steamer for 1-2 minutes. If storing with filling, reheat in a microwave for 1-2 minutes.