"HOW THESE ARE VEGAN IS BEYOND ME!"
Vegan Bao Buns
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A Note from Feedfeed
These Hoisin 'Duck' Bao are a taste of vegan magic! King oyster mushrooms are used in replace of duck, creating a succulent, meaty texture that'll make you do a double-take. Shredded, seasoned, and crisped up, these bao buns are coated in a hoisin sauce for a savory kick. It's a cruelty-free feast that proves plant-based can be just as hearty and flavorful.
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- Recipe Card
Prep time: 15mins
Cook time: 15mins
Serves or Makes: 4 buns
Recipe Card
ingredients
- 3 large king oyster mushrooms
- 1 tablespoon sesame oil
- 2 1/2 tablespoons cornstarch
- 1 1/2 teaspoons Chinese 5 spice
- 2 tablespoons vegetable oil
- 3 tablespoons plus 1 teaspoon hoisin sauce, divided
- 4 gua bao (steamed buns)
- 1/4 cucumber, thinly sliced
- 2 spring onions, finely sliced
- 2 tablespoons vegan mayonnaise mixed with 1 teaspoon hoisin sauce
- Fresh coriander, chopped
- Sesame seeds, for topping
Method
Step 1
Using either your fingers or 2 forks, shred the oyster mushrooms to imitate shredded duck.
Step 2
Drizzle the shredded mushrooms with sesame oil, then toss them with cornstarch and Chinese 5 spice.
Step 3
Fry the shredded mushrooms in vegetable oil over medium heat until golden and crispy.
Step 4
Drain the crispy mushrooms on kitchen towels to remove excess oil, then coat them in the 3 tablespoons of hoisin sauce.
Step 5
Fill each steamed bun with the hoisin-coated mushrooms.
Step 6
Top with sliced cucumber, spring onions, a dollop of vegan mayonnaise and hoisin mixture, chopped coriander, and a sprinkling of sesame seeds before serving.