Banh Bao Recipe Vegan: Easy, Delicious Plant-Based Steamed Buns

Bánh bao is a beloved Vietnamese steamed bun, traditionally filled with savory pork, mushrooms, and eggs. But what if you’re craving this delightful treat and follow a vegan lifestyle?

No worries! This vegan bánh bao recipe offers all the fluffy, pillowy goodness and rich, umami-packed filling without any animal products.

The soft dough encases a delicious mixture of tofu, shiitake mushrooms, and vegetables, making it perfect for a light breakfast, snack, or even a main meal. Whether you’re new to vegan cooking or a seasoned pro, this recipe is approachable, satisfying, and sure to impress family and friends.

Steaming these buns results in a tender, slightly sweet exterior that contrasts beautifully with the flavorful, hearty filling inside. Plus, making bánh bao from scratch is a rewarding experience that connects you to Vietnamese culinary tradition.

Ready to dive in? Let’s get started on crafting these irresistible vegan treats!

Why You’ll Love This Recipe

This vegan bánh bao recipe stands out for several reasons:

• Plant-based ingredients: Using tofu and mushrooms creates a savory, protein-rich filling that mimics the traditional version beautifully.
• Fluffy, soft dough: The steamed buns come out light and airy, perfect for holding the filling without falling apart.
• Easy to customize: You can swap in your favorite veggies or add spices to suit your taste preferences.
• Great for meal prep: These buns freeze well and can be steamed fresh whenever you need a quick snack or meal.
• Impress your guests: Homemade bánh bao is a fun and delicious way to introduce friends and family to vegan Vietnamese cuisine.

Ingredients

• For the dough:
• 3 cups all-purpose flour
• 2 teaspoons instant yeast
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1 cup warm plant-based milk (such as soy or almond)
• 2 tablespoons vegetable oil
• For the filling:
• 200g firm tofu, crumbled
• 1 cup shiitake mushrooms, finely chopped
• 1 small carrot, grated
• 1/2 cup bamboo shoots, chopped
• 2 cloves garlic, minced
• 1 small onion, finely diced
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce (check vegan-friendly)
• 1 teaspoon sesame oil
• 1 tablespoon vegetable oil
• Salt and pepper to taste

Equipment

• Mixing bowls
• Steamer basket or bamboo steamer
• Rolling pin
• Measuring cups and spoons
• Skillet or frying pan
• Wooden spoon or spatula
• Clean kitchen towel or plastic wrap
• Steaming pot or wok

Instructions

1. Prepare the dough: In a large mixing bowl, combine the warm plant-based milk, sugar, and yeast. Let it sit for 5-10 minutes until frothy.
2. Add the flour, salt, and vegetable oil: Gradually mix the flour into the yeast mixture. Knead the dough for about 8-10 minutes until smooth and elastic. Cover with a damp cloth and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.
3. Make the filling: Heat vegetable oil in a skillet over medium heat. Sauté garlic and onion until fragrant and translucent.
4. Add mushrooms and tofu: Cook for 5 minutes, stirring occasionally, until mushrooms soften and tofu starts to brown slightly.
5. Add grated carrot and bamboo shoots: Stir well and cook for another 3-4 minutes.
6. Season the filling: Stir in soy sauce, hoisin sauce, sesame oil, salt, and pepper. Cook for an additional 2 minutes, then remove from heat and let cool slightly.
7. Shape the buns: Punch down the risen dough and divide into 10-12 equal pieces. Roll each piece into a ball, then flatten into a 4-inch circle.
8. Fill the buns: Place about 2 tablespoons of filling in the center of each dough circle. Carefully gather the edges and pinch to seal the bun completely.
9. Prepare for steaming: Place buns on parchment paper squares and arrange them in the steamer basket, leaving space between each bun.
10. Steam the buns: Bring water to a boil in your steaming pot or wok. Place the steamer basket on top, cover, and steam for 15-18 minutes until the buns are puffy and cooked through.
11. Serve warm: Let the buns cool for a few minutes before serving to avoid burning your mouth.

Tips & Variations

For the fluffiest dough, make sure your yeast is fresh and your liquid is warm but not hot.

• Swap tofu for tempeh or seitan if you want a different texture or more protein.
• Add finely chopped water chestnuts or baby corn for extra crunch.
• Try adding a dash of five-spice powder or chili flakes to the filling for a flavor twist.
• If you prefer a sweeter bun, add a tablespoon of sugar to the dough or brush buns with a light syrup after steaming.
• For a gluten-free option, experiment with a gluten-free flour blend, but expect differences in texture.

Nutrition Facts

Serving Suggestions

Vegan bánh bao is delicious on its own or as part of a larger meal. Serve these warm buns alongside a fresh cucumber salad or pickled vegetables for a refreshing contrast.

You can also dip them in soy sauce, chili garlic sauce, or hoisin sauce to amp up the flavor.

For a more filling meal, pair your bánh bao with a bowl of hot pho or a simple stir-fried vegetable dish. If you’re interested in exploring more homemade vegan dough treats, you might enjoy the Hamburger Bun Sourdough Recipe or the sweet delights in the Kodiak Banana Muffins Recipe.

Conclusion

Making vegan bánh bao from scratch is a rewarding experience that brings a taste of Vietnamese culture right to your kitchen. With simple ingredients and straightforward steps, you’ll create soft, fluffy buns filled with a savory, satisfying plant-based filling.

These buns are perfect for any meal and make an impressive dish to serve guests or enjoy as a comforting snack.

Whether you’re vegan, vegetarian, or just looking to try something new, this recipe offers a delicious alternative to the classic bánh bao. Don’t forget to explore more of our recipes like the Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe for dessert after your meal.

Enjoy your cooking adventure and happy eating!

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