Trio of vegan wholemeal bao buns

These steamed bao buns might seem time consuming, but the actual hands on time is minimal. The filling options are endless and they even freeze well.

Bao buns

  • 200g wholemeal flour
  • 325g plain flour
  • 1 teaspoon easy bake yeast
  • 50ml oat or rice ‘milk’
  • 1 tablespoon of rapeseed oil
  • 1 tablespoon of white wine vinegar
  • 1 teaspoon baking powder
  • 1/2 teaspoon of salt
  • 200ml water


Bao Buns

Combine the dried ingredients in a bowl
Combine the wet ingredients in another bowl and pour into the dried
Bring together (adding a splash more water if the mixture is too dry) and turn out on the work surface
Knead for 5-10 minutes until the mixture is smooth and elastic
Leave in an oiled bowl to rise for 1-2 hours until doubled in size
Split into 16 balls
Roll each ball on an oiled surface into an elongated oval shape (1/2cm thick)
Oil the rolled out dough and fold in the middle to create a bun
Leave to rise covered with oiled cling film for another 90 minutes
Sprinkle with sesame seeds, chilli or seaweed (optional)
Steam in a steaming basket over a pan of simmering water for 8 minutes
Leave to cool, separate the halves and fill

<b>‘Buttered’ celeriac with cumin beetroot </b>

For the pickled beetroot: Thinly slice 2 small cooked beetroots. Heat 2 tablespoons of red wine vinegar with 1/4 teaspoon of cumin seeds in a pan, add the sliced beetroot and take off the heat. Leave in the liquor for at least 20 minutes.
For the celeriac, simply peel and cut a small celeriac into rectangles roughly the same size as the buns.
Melt a couple of tablespoons of coconut oil in a frying pan, season the celeriac with salt and fry on a medium heat until golden all over and cooked.
Stuff the bun with the beetroot, cleric and decorate with a sprig of dill.

<b>Tempeh, smashed avocado and a quick pickle </b>

For the tempeh:
150g plain tempeh, sliced
3 tablespoons of soy sauce
4 tablespoons of wholemeal flour
1 teaspoon of tikka masala powder

Marinate the tempeh in the soy sauce for 20 minutes
Combine the flour and tikka masala powder in a bowl
Dip the tempeh slices in the flour and fry gently until crispy
For the avocado – using a fork, smash the flesh of 2 avocados, season with salt, lime juice and chilli powder to taste.
For the quick pickle – cut vegetables (such as kohlrabi and carrot) into matchsticks and combine with a tablespoon of vinegar, 1 teaspoon of oil and a pinch of salt. Leave to pickle for 20 minutes.

<b>Cauliflower pakora with mango chutney </b>

Small cauliflower, cut into florets
The batter:
150g corn flour
150g plain flour
2 tablespoons of desiccated coconut
Large pinch of ground chilli
1 teaspoon of black sesame seeds

Enough cold sparkling liquid (water, beer, champagne)
Combine the dried batter ingredients in a bowl and add enough liquid to achieve a single cream consistency, whisking constantly to avoid lumps
Dip the cauliflower in the batter and deep fry at 190C for 3-5 minutes until golden
Lift out with a slotted spoon, spread on a paper towel and sprinkle with salt

Mango chutney:
1 mango, cubed
Large pinch of cinnamon
Pinch of chilli powder
1 tablespoon of vinegar
1 teaspoon coconut sugar
1/2 small shallot, finely chopped
1/2 teaspoon of mustard seeds

Fry the shallot in a little oil with a pinch of salt until golden
Add the spices and cook for 1 minute
Add the rest of the ingredients, cover and simmer for 10 minutes until soft
Leave to cool