Here’s a vegan twist on Korean Chicken Bao Buns, using plant-based alternatives. This recipe maintains the delicious flavors and textures while being suitable for a vegan diet.

Vegan Korean Bao Buns 🥢🌱

Ingredients:

Bao Buns:

  • 450 g (3 3/4 cups) plain (all-purpose) flour
  • 2 tbsp caster sugar
  • ½ tsp salt
  • 2 tsp (equivalent to one packet or 7g) instant dried yeast
  • 3 tbsp plant-based milk (such as almond or soy)
  • 210 ml (3/4 cup + 2 tbsp) warm water
  • 3 tbsp vegan butter, very soft
  • 1 tbsp olive oil

Vegan “Chicken” and Marinade:

  • 4 cups vegan chicken pieces (such as tofu, tempeh, or seitan, cut into bite-size chunks)
  • 240 ml (1 cup) plant-based buttermilk (made by adding 1 tbsp lemon juice or apple cider vinegar to 1 cup plant-based milk)
  • ½ tsp salt
  • ¼ tsp white pepper
  • ¼ tsp garlic salt

Crispy Coating:

  • 180 g (1 1/2 cups) plain (all-purpose) flour
  • 1 tsp salt
  • 1 tsp ground black pepper
  • ½ tsp garlic salt
  • ½ tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp chili flakes

Vegetable oil for deep frying (at least 1 liter/4 cups)

Korean Sauce:

  • 2 tbsp gochujang paste (ensure it’s vegan)
  • 2 tbsp maple syrup
  • 4 tbsp brown sugar
  • 4 tbsp soy sauce
  • 2 cloves garlic, peeled and minced
  • 2 tsp minced ginger
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil

To Serve:

  • 1 small red onion, thinly sliced
  • ¼ cucumber, chopped into small pieces
  • Small bunch of fresh coriander (cilantro), roughly chopped
  • 2 tsp black and white sesame seeds

Directions:

  1. Make the Bao Buns:
  • Place the flour, sugar, salt, and yeast in a bowl and mix together.
  • In a jug, mix the plant-based milk, warm water, and vegan butter until the butter is melted. Stir this into the flour mixture with a spoon, then use your hands. Turn out onto a floured surface and knead for 10 minutes, or use a mixer fitted with a dough hook.
  • Place the dough in an oiled bowl, cover with cling film or a damp tea towel, and leave to prove until doubled in size (about 90 minutes to 2 hours).
  1. Prepare the Vegan “Chicken”:
  • Place the vegan chicken in a bowl. Add the plant-based buttermilk, salt, pepper, and garlic salt. Mix, cover, and refrigerate for at least 1 hour.
  1. Prepare the Bao Buns:
  • Once the dough has proved, turn it out onto a floured surface, knead again, and divide into 20 balls. Roll each ball into an oval (approx. 6cm x 9cm) on a piece of baking parchment.
  • Brush with olive oil, fold over using a chopstick to create a space in the fold, remove the chopstick, and place each bun on a small piece of baking parchment. Cover and leave to prove for another hour.
  1. Prepare the Vegan “Chicken”:
  • Preheat the oven to a low heat to keep the cooked vegan chicken warm. Heat vegetable oil in a large pan or deep fryer until hot.
  • Mix together the crispy coating ingredients. Dredge the marinated vegan chicken pieces in the coating mixture and fry in batches until golden brown and cooked through (3-5 minutes). Keep warm in the oven while you fry the rest.
  1. Steam the Bao Buns:
  • Bring a large steamer pan to boil. Steam the buns in batches for 10 minutes each. Place on a warm plate once done.
  1. Prepare the Sauce:
  • Combine the gochujang, maple syrup, brown sugar, soy sauce, garlic, ginger, vegetable oil, and sesame oil in a saucepan. Bring to a boil, then simmer for 5 minutes until thickened.
  1. Assemble:
  • Toss the cooked vegan chicken in the Korean sauce. Stuff the steamed bao buns with the sauced vegan chicken. Top with slices of red onion, cucumber, fresh coriander, and sesame seeds before serving.

Nutrition Information (per serving):

  • Calories: Approximately 220 kcal
  • Fat: 9g
  • Carbohydrates: 26g
  • Protein: 8g

Total Servings: 20

Enjoy your vegan Korean Bao Buns! 🌟🥡