Vegan Short Rib Bao Bun: You need to try this!
These vegan Short Rib Bao buns literally melt in your mouth! They are sweet, tangy, spicy and soft pillows of joy you need in your life.
What is Bao?
Bao is a traditional Chinese steamed bun traditionally filled with pork or vegetables for savory and red bean paste or my favorite egg custard for sweet versions. In recent years we have seen the creation of the Bao bun, which is the best invention ever!
The lovely recipe I used is by Eat Little Bird. This was my first time making Bao buns doing them all by hand since I don’t have a mixer with a dough hook.
Although the process can be a bit labor intensive its well worth it. They turned out great, however I should have made them a little thicker. Practice makes perfect and onto the Seitan.
What is Seitan?
Seitan is a “meat” substitute using vital wheat gluten. Sounds unappealing, however mixed with vegetables, spices and flavorings it can be the best meat like alternative for protein and vitamins.
The BBQ rib recipe used is by Veggie society. Vital wheat gluten and green jackfruit for texture are the main base of this recipe using the jackfruit to create that pull apart affect. Genius right?!
How to make vegan short rib Bao buns
Here are the ingredients for the buns:
- 1 Cup Plain flour
- 1/2 Cup Cornflour
- 2 1/2 TB Caster Sugar (I just used regular)
- 1/2 tsp Instant yeast
- 1 1/4 tsp Baking powder
- 1/8 Cup Vegetable oil
- 1/4 Cup Water
NOTE: I halved the original recipe. You can get the original measurments HERE
- Combine all of the dry ingredients then add in the wet and mix well until it forms a sticky dough.
- Continue to knead the dough until it forms a smooth ball. Put inside a clean greased bowl, cover with a towel and let rise for an hour.
- After an hour, knead for 5 minutes then afterwards roll out the dough to about 1 inch thick. Use a cookie cutter or cup to cut out circles (sort of like biscuits).
- Slightly roll out each circle, brush with a little oil and place on parchment paper. Place on a tray, cover and let rise again for another 30 min.
- Put the buns in a pot with a steamer basket and parchment paper. Cover the pot lid with cheesecloth or a towel to avoid moisture dripping onto the buns.
- Steam the buns for 8 – 10 min then remove from the pot and serve.
NOTE: If you don’t use all of your Buns, you can store them in a plastic bag and freeze them. To reheat, thaw them out and re-steam them, or if your lazy like me pop them in the microwave for 2 minutes.
Ingredients for the BBQ Seitan ribs:
- 1 can Green Jackfruit
- 1 1/2 cups vital wheat gluten + more as needed
- 3 tbsp nutritional yeast
- 1 tbsp hot smoked paprika
- 1 tbsp onion powder
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 tsp dried thyme
- 1/4 tsp ground mixed spice
- 2 tsp Coleman’s mustard
- 1 tbsp Maple Syrup
- 2 tbsp garlic finely chopped
- 3/4 cups vegetable stock
- 3 tbsp soy sauce
- 1 cup BBQ sauce + more for dipping
- 1 tsp liquid smoke
- salt and black pepper to taste
For the BBQ Sauce:
- 1 Cup BBQ sauce
- 1 TB maple syrup
NOTE: The above ingredients is my version. The original recipe is HERE.
- Drain the Jackfruit and cook in seasoned water or stock until soft.
- Mix all of the ingredients together kneading until it has formed a dough then roll out creating a rib shape.
- Place the ‘rib’ in a baking pan with BBQ sauce. Use foil to cover and bake at 350° F/150°C for a minimum 50 (more or less depending on your oven).
- Once the meat is done take the cover off and let the sauce thicken or finish on the grill.
- Slice and serve.
Assembling the bao buns:
Each bun was filled with the ribs, sliced cucumber, carrots, red cabbage, green onion, fresh cilantro and vegan sriracha mayo.
The combination of sweet and smokey ribs paired with the fresh crunch of veg and soft pillows of Bao buns is the perfect bite! I will have some new recipes soon so stay tuned!
I’d love to hear from you!
Comment below and let me know what you think! If you decide to make this dish comment below or tag me on Instagram @myeagereats or hashtag #myeagereats.