Heat the plant-based milk and water to lukewarm. Not too hot so as not to damage the yeast.
Mix the flour, sugar, salt and dry yeast in a large bowl.
Add the vegan butter to the liquid and knead into the dry ingredients until a smooth dough forms (approx. 8-10 minutes by hand or 5 minutes in a food processor).
Cover the dough and leave to rest at room temperature for 30 minutes.
Prepare the mince filling
Heat the oil in a pan and fry the mince until golden brown.
Finely dice the peppers and carrots, chop the garlic and spring onions.
Add the chopped vegetables to the mince and sauté everything for 5 minutes over a medium heat.
Add the soy sauce and agave syrup, stir well and simmer for a further 3 minutes.
Leave the filling to cool.
Shape and fill the dough balls
Divide the dough into 100 g pieces and shape into balls.
Cover the dough balls and leave to rise for another 30 minutes.
Roll out each piece of dough and fill the middle as follows: 1 tbsp vegan sprinkled cheese, 2 tbsp mince filling, 1 tbsp red cabbage and sprinkle with more sprinkled cheese.
Fold the edges of the pastry over the filling and carefully seal the balls.
Place seam-side down on a baking tray lined with baking paper.
Baking and serving
Spread the balls with vegan cream or plant-based milk and sprinkle with sesame seeds.
Bake in a preheated oven at 180 °C (top/bottom heat) for 18 minutes until golden brown.
The freshly baked yeast dough balls are deliciously crispy on the outside and wonderfully juicy on the inside.
Nutrition
Nutrition Facts
Bao Buns
Amount per Serving
Calories
516
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Cholesterol
9
mg
3
%
Sodium
1096
mg
48
%
Potassium
234
mg
7
%
Carbohydrates
86
g
29
%
Fiber
5
g
21
%
Sugar
20
g
22
%
Protein
12
g
24
%
Vitamin A
4114
IU
82
%
Vitamin C
9
mg
11
%
Calcium
219
mg
22
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
