What are the main ingredients in Vegetarian Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Vegetarian Bao Buns?

Calories: 1639, Carbs: 259 grams, Fat: grams, Protein: 74.1 grams, Sugar: 35.5 grams, Salt: 3875 grams

How do I prepare Vegetarian Bao Buns?

TIME TO EAT: Fill each bao bun with the cucumber rounds and the pickled carrot ribbons. Top with the sticky chicken strips and garnish with the picked coriander. Well done, Chef! PLANT-BASED CHICKEN: While the bao buns are steaming, place a pan over medium heat with enough oil to cover the base. When hot, fry the chicken strips until crispy, 1-2 minutes per side. Remove from the heat and toss through the sticky Asian sauce. BAO BUNS: Boil the kettle. Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the frozen bao buns in a greased colander over the pot. Cover and steam until cooked through and soft, 6-8 minutes. Alternatively, use a steamer if you have one. Once steamed, gently open each bun. Cover to keep warm. SAUCY: In a small bowl, loosen the sticky Asian sauce with water in 5ml increments until drizzling consistency. Set aside. PICKLE MOMENT: In a bowl, combine the vinegar, 10ml of sweetener, seasoning, and a splash of warm water. Toss through the carrot ribbons and set aside to pickle. Drain just before serving.

What should be prepared from my kitchen to make Vegetarian Bao Buns?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Vegetarian Bao Buns

Get ready to hear a lot of ‘Wow, wow, wow,’ as you plate up steamed bao buns brimming with vegetarian chicken strips, coated in an umami-rich Asian sauce made with gochujang. Pickled carrot ribbons, cooling cucumber & herbaceous fresh coriander bring both freshness and out-of-this-world flavour.

Vegetarian Bao Buns

with plant-based chicken strips & fresh coriander

Hands on Time: 20 - 40 minutes

Overall Time: 25 - 45 minutes

Download the Recipe for 2

Ingredients:

Bao Buns
Carrot
Cucumber
Fresh Coriander
Plant-based Chicken Style Strips
Rice Wine Vinegar
Sticky Asian Sauce

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

PICKLE MOMENT
In a bowl, combine the vinegar, 5ml of sweetener, seasoning, and a splash of warm water. Toss through the carrot ribbons and set aside to pickle. Drain just before serving.
SAUCY
In a small bowl, loosen the sticky Asian sauce with water in 5ml increments until drizzling consistency. Set aside.
BAO BUNS
Boil the kettle. Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the frozen bao buns in a greased colander over the pot. Cover and steam until cooked through and soft, 6-8 minutes. Alternatively, use a steamer if you have one. Once steamed, gently open each bun. Cover to keep warm.
PLANT-BASED CHICKEN
While the bao buns are steaming, place a pan over medium heat with enough oil to cover the base. When hot, fry the chicken strips until crispy, 1-2 minutes per side. Remove from the heat and toss through the sticky Asian sauce.
TIME TO EAT
Fill each bao bun with the cucumber rounds and the pickled carrot ribbons. Top with the sticky chicken strips and garnish with the picked coriander. Well done, Chef!

Rice Wine Vinegar - 15ml
Carrot - 120g
Sticky Asian Sauce - 60ml
Bao Buns - 3
Plant-based Chicken Style Strips - 200g
Cucumber - 50g
Fresh Coriander - 3g

Download the Recipe

Serves 2

PICKLE MOMENT
In a bowl, combine the vinegar, 10ml of sweetener, seasoning, and a splash of warm water. Toss through the carrot ribbons and set aside to pickle. Drain just before serving.
SAUCY
In a small bowl, loosen the sticky Asian sauce with water in 5ml increments until drizzling consistency. Set aside.
BAO BUNS
Boil the kettle. Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the frozen bao buns in a greased colander over the pot. Cover and steam until cooked through and soft, 6-8 minutes. Alternatively, use a steamer if you have one. Once steamed, gently open each bun. Cover to keep warm.
PLANT-BASED CHICKEN
While the bao buns are steaming, place a pan over medium heat with enough oil to cover the base. When hot, fry the chicken strips until crispy, 1-2 minutes per side. Remove from the heat and toss through the sticky Asian sauce.
TIME TO EAT
Fill each bao bun with the cucumber rounds and the pickled carrot ribbons. Top with the sticky chicken strips and garnish with the picked coriander. Well done, Chef!

Rice Wine Vinegar - 30ml
Carrot - 120g
Sticky Asian Sauce - 120ml
Bao Buns - 6
Plant-based Chicken Style Strips - 400g
Cucumber - 100g
Fresh Coriander - 5g

Download the Recipe

Serves 3

PICKLE MOMENT
In a bowl, combine the vinegar, 15ml of sweetener, seasoning, and a splash of warm water. Toss through the carrot ribbons and set aside to pickle. Drain just before serving.
SAUCY
In a small bowl, loosen the sticky Asian sauce with water in 5ml increments until drizzling consistency. Set aside.
BAO BUNS
Boil the kettle. Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the frozen bao buns in a greased colander over the pot. Cover and steam until cooked through and soft, 6-8 minutes. Alternatively, use a steamer if you have one. Once steamed, gently open each bun. Cover to keep warm. You may need to do this in batches. Once steamed, gently open each bun.
PLANT-BASED CHICKEN
While the bao buns are steaming, place a pan over medium heat with enough oil to cover the base. When hot, fry the chicken strips until crispy, 1-2 minutes per side. You might need to do this step in batches. Remove from the heat and toss through the sticky Asian sauce.
TIME TO EAT
Fill each bao bun with the cucumber rounds and the pickled carrot ribbons. Top with the sticky chicken strips and garnish with the picked coriander. Well done, Chef!

Rice Wine Vinegar - 45ml
Carrot - 240g
Sticky Asian Sauce - 180ml
Bao Buns - 9
Plant-based Chicken Style Strips - 600g
Cucumber - 150g
Fresh Coriander - 8g

Download the Recipe

Serves 4

PICKLE MOMENT
In a bowl, combine the vinegar, 20ml of sweetener, seasoning, and a splash of warm water. Toss through the carrot ribbons and set aside to pickle. Drain just before serving.
SAUCY
In a small bowl, loosen the sticky Asian sauce with water in 5ml increments until drizzling consistency. Set aside.
BAO BUNS
Boil the kettle. Remove the bao buns from the freezer. Place a pot over medium-high heat with 3-4 cm of boiling water covering the base. Once steaming, place the frozen bao buns in a greased colander over the pot. Cover and steam until cooked through and soft, 6-8 minutes. Alternatively, use a steamer if you have one. Once steamed, gently open each bun. Cover to keep warm. You may need to do this in batches. Once steamed, gently open each bun.
PLANT-BASED CHICKEN
While the bao buns are steaming, place a pan over medium heat with enough oil to cover the base. When hot, fry the chicken strips until crispy, 1-2 minutes per side. You might need to do this step in batches. Remove from the heat and toss through the sticky Asian sauce.
TIME TO EAT
Fill each bao bun with the cucumber rounds and the pickled carrot ribbons. Top with the sticky chicken strips and garnish with the picked coriander. Well done, Chef!