Vegan Bao Buns (Jackfruit)
These fluffy bao buns filled with savory jackfruit are like little pockets of joy! I love how they can be customized with your favorite toppings and sauces.
I have such a soft spot for bao buns!
They remind me of my travels and the vibrant street food scene.
Making them at home has become a ritual for me; there’s something so comforting about filling each bun with delicious, pulled jackfruit.
Plus, they’re a perfect way to experiment with flavors and ingredients.
Trust me, once you try these, you’ll want to make them again and again!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I love using canned jackfruit because it has such a great texture! Just make sure to drain and rinse it well. You can also use fresh jackfruit if you can find it, but canned is super convenient. For the flour, feel free to swap in whole wheat flour for a healthier option, just note that it may yield a denser bun.
Tips & Notes
- •I like to double the jackfruit filling and use it in tacos or on rice bowls!
- •If you want a bit of spice, add some chili sauce or sriracha to the filling.
Recipe Variations
- •Sometimes I add sautéed mushrooms or bell peppers to the jackfruit for an extra flavor punch.
- •You could also experiment with different sauces, like hoisin or peanut sauce, for dipping.
Storage & Freezing
Store any leftover buns in an airtight container in the fridge for up to 3 days. You can re-steam them or pop them in the microwave for a quick reheat!
Frequently Asked Questions
Can I freeze the bao buns?
Absolutely! I recommend steaming them first, then letting them cool completely before freezing. When you’re ready to eat, just steam them again until warmed through.
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These fluffy bao buns filled with savory jackfruit are like little pockets of joy! I love how they can be customized with your favorite toppings and sauces.
Ingredients
Instructions
- 1
In a small bowl, mix the warm non-vegan cream cheese almond milk, sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes frothy.
- 2
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt.
- 3
Once the yeast mixture is frothy, add it to the flour mixture. Stir until it forms a dough.
- 4
Knead the dough on a lightly floured surface for about 5-7 minutes until it's smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
- 6
While the dough is rising, prepare the jackfruit. Heat sesame oil in a pan over medium heat, then add garlic and ginger, sautéing until fragrant.
- 7
Add the shredded jackfruit to the pan, along with soy sauce and maple syrup. Stir well and cook for about 10-15 minutes, allowing the flavors to meld.
- 8
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a small ball and flatten it into a disc.
- 9
Place a tablespoon of the jackfruit filling in the center of each disc, then fold the edges over to seal the bun. Pinch to secure.
- 10
Place the buns on parchment paper squares and let them rise for another 15-20 minutes.
- 11
While the buns are rising, set up a steamer. Once ready, steam the buns for about 10-12 minutes until fluffy.
- 12
Serve warm with chopped green onions and sliced cucumber on top!
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