These fluffy vegan bao buns with tempeh are a recipe to try at the weekend when you have a little more time, or if you’re cooking for a crowd. They are surprisingly easy (and fun!) to make at home. Here we have paired them with peanut tempeh and a fresh citrus slaw, but you can try them with so many different fillings.

Prep Time 30minutes minutes

Cook Time 10minutes minutes

Proving time 2hours hours

Total Time 2hours hours 40minutes minutes

Servings 10

Calories 280kcal

Author Sadie Albuquerque

Ingredients

For the vegan bao:

• 400 g plain flour plus extra for dusting
• 20 g caster sugar
• 5 g salt
• 7 g fast action yeast
• 8 g baking powder
• 230 ml unsweetened soya milk or oat milk
• Neutral tasting oil such as rapeseed or vegetable oil

For the red cabbage slaw:

• 1 lime juice (and zest of ½)
• 1 Tbsp sesame oil
• 1 tsp tamari
• 2 garlic cloves grated or crushed
• ¼ red cabbage approx. 150g, finely sliced or grated
• 2 carrots grated
• ½ bunch of fresh coriander roughly chopped

For the filling:

• 1 lime juice
• 4 tsp sesame oil
• 2 tsp maple syrup
• 3 tsp tamari
• 1 Tbsp cold water
• 2 Tbsp peanut butter unsweetened and runny
• 1 small clove of garlic grated or crushed
• 1 tsp freshly grated ginger
• 200 g tempeh
• 30 g toasted peanuts crushed

To serve:

Sesame seeds

2 spring onions finely sliced into long, thin pieces

½ cucumber sliced into matchsticks

Fresh red chilli

Instructions 

• To make the dough: combine all of the dry ingredients in a large bowl.
• In a small pan, heat the milk until it is lukewarm. Careful not to overheat it as if it is too hot it will kill the yeast.
• Add the warm milk to the dry ingredients bowl and bring everything together using your hands to form a ball. If the mixture is too dry add a splash more milk. Dust a clean, flat surface with flour and knead your dough until it is smooth – this should take around 5 minutes.
• Lightly oil a large bowl, place your dough inside, cover with a tea towel and leave somewhere warm to rise.
• When your dough has doubled in size, remove from the bowl onto a floured surface and knead again for around 30 seconds. You just want to knock the air out of it.
• Prepare a large tray with a piece of baking paper on it.
• Divide your dough into 10 pieces (approx. 65g each). With a rolling pin, roll out each piece into an oval shape (approx. 3×4 inches). Fold in half (into a semi circle). Place a small square of baking paper in the middle of each bao and place onto the lined tray. Repeat with all of the pieces, cover with a tea towel and leave in a warm spot for 30 minutes. Make sure there is space between each bao on the tray.
• While you wait for the vegan bao buns to rise, prepare your filling! For the slaw dressing: whisk together juice of 1 lime and the zest of 1/2, sesame oil, tamari, and garlic. Pour the dressing over your shredded cabbage, carrot and coriander and mix together.
• Finely slice the spring onions and cucumber and set aside
• Prepare the peanut sauce by whisking together the lime juice, sesame oil, tamari, maple syrup and cold water, then add the peanut butter, garlic and ginger and combine. Depending on the peanut butter you use you may need to loosen the sauce with a little more water.
• Once the bao have risen, place a wok or large pan of boiling water on a medium-high heat and once simmering place your bamboo steamer on top. Remove the small squares of baking paper from the middle of each bao. Pop the baking paper squares inside the steamer and place the bao on top of its square. Cover and steam for 8 minutes. Don’t open the steamer lid while they are cooking. You may have to cook these in batches in order not to overcrowd the steamer.
• Whilst the bao cook, prepare the tempeh filling. Heat 1 tablespoon of sesame oil on a low-medium heat and once warm crumble in the tempeh with a pinch of salt. Cook until the tempeh starts to brown. If it gets too dry add a little water so it steams in the pan. Once the tempeh is cooked, remove from the heat and stir in the peanut sauce and crushed peanuts.
• Assemble your bao immediately – they are best when they are hot and fresh out the steamer. Fill with the tempeh, slaw, spring onion and cucumber. For an extra kick add some fresh red chilli, and finish with a sprinkle of sesame seeds.

There is perhaps no finer culinary invention than garlic bread. But this double cheesy, buttery vegan version with a triple-hit of garlic is a definite improvement.

by Brianna Claxton

January 26, 2025

Serves: 8

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Nutty parmesan, melty mozzarella, and buttery garlic bread combine to make the ultimate comfort food. Serve this glorious loaf from Vegan Pasta Night cookbook with your favorite pasta dish for a perfected Italian dinner night. 

What you need:

1 cup vegan butter, room temperature
2 heads roasted garlic
3 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon salt
1 tablespoon chopped fresh parsley
3 tablespoons grated vegan parmesan
1 loaf of rustic Italian bread, sliced in half lengthwise
½ cup fresh vegan mozzarella, sliced

What you do:

1. Preheat oven to 450 degrees. In a medium bowl, mix butter, roasted garlic, minced garlic, garlic powder, salt, parsley, and parmesan.
2. Onto each half of bread, generously spread garlic butter mixture. Onto a baking sheet, place bread, butter-side up. Top bread with slices of fresh vegan mozzarella.
3. Place sheet on middle shelf of oven and bake 10 minutes, and then broil 1 to 2 minutes until golden on top.

Source https://vegnews.com/recipes/vegan-cheesy-roasted-garlic-bread