Bao Buns, also known as baozi, are steamed buns that are super fluffy! It’s like eating clouds! I’ve made a BBQ Mushroom filling for these.
If you’ve never had Bao Buns, then you are in for a treat! Because these are heavenly!
When people ask me what they are like, I always describe it as ‘It’s like eating clouds!’. The first bite may be weird, but with the second bite, you’re addicted (at least that’s how it was for me).
Basically, you can fill the Bao Buns with whatever you like (breaded tofu, crispy tempeh, julienned veggies,…) the possibilities are endless. For this recipe, I’ve made a BBQ mushroom filling to go with the Bao Buns. It’s simple and quick, and you can prepare it while the buns are steaming.
How to make Vegan Bao Buns with BBQ Mushroom Filling
For the Bao Buns you will need:
- all-purpose flour
- instant yeast
- oil (any neutral plant-based oil will be fine: canola, sunflower, corn, rapeseed,…)
For the BBQ Mushroom Filling you will need:
- mushrooms (I am using cremini mushrooms, but simple white button mushrooms will be fine too!)
- yellow onion
- BBQ sauce (I use a smoky BBQ sauce)
- fresh parsley
The basic steps
Now let’s make the filling:
More recipes with mushrooms
- Creamy Vegan Mushroom Pasta
- Vegan Mushroom Bolognese
- The best vegan Mushroom Burger!
- Mushroom Spinach Tofu Wrap
- Tofu Scramble with Mushrooms and Bell Pepper
Love it? Rate it!
I hope you enjoy these Bao Buns as much as I do! Let me know if you give them a try!
Vegan Bao Buns with BBQ Mushroom Filling
For the Bao Buns
- 2 1/2 cups all-purpose flour
- 1/3 teaspoon salt
- 1 teaspoon instant yeast
- 1 teaspoon oil + more to brush the Bao Buns
- 2/3 cup lukewarm water
For the BBQ Mushroom Filling
- 10 oz mushrooms
- 1 yellow onion halved and sliced
- 2 tablespoons BBQ sauce
- 1/4 cup fresh parsley chopped + more to sprinkle on top
- In a large mixing bowl, combine the flour, salt, and instant yeast. Then add the olive oil and water. Stir to combine, then knead with your hands (or use a kitchen machine with a dough hook) until it's a smooth dough. If the dough is too sticky, add more flour; if it's too crumbly, add more water.
- Cover the bowl with a clean kitchen towel and let it sit in a warm place until the dough doubles in size (for about 2 hours).
- On a floured surface, roll out the dough to about 1/2-inch thickness. Use a wide-mouthed glass to cut out circles.
- Brush the top of the bao buns with oil. Fold the Bao Buns so that the oily side is inside, place them into a steamer basket.
- Steam them for 30 minutes until puffed up and fluffy.
- For the filling: Break apart the mushrooms. In a pan, cook the sliced onion until translucent. Then add the mushrooms. Let it cook until the mushrooms are starting to get brown and crispy. Then add the BBQ sauce, give it a good mix, and let it cook for another 3-4 minutes. Add fresh parsley and mix again.
- Once the filling is done, we can add it into steamed the Bao Buns. Sprinkle more fresh parsley on top and enjoy!