Hannah Che Archives - Forks Over Knives

Zucchini, Tofu, and Carrot Bao Bun Filling

Hannah Che — Mon, 28 Aug 2023 17:56:48 +0000

This luscious bao bun filling is one of three stuffing recipes you can use for our fluffy whole wheat vegan bao buns. In this option, colorful strands of stir-fried zucchini and carrot add nourishing bulk and flavor to the crumbled tofu base. A little sweet and a little savory, every bite is moist and punctuated with the aromas of scallion and garlic. You know it’s delicious when you can eat it straight from the bowl!

Tip: To make this recipe gluten-free, substitute the vegetarian oyster sauce/soy sauce for tamari.

For more vegan bao bun recipes, check out these tasty ideas:

Yield: Makes 3¼ cups

Time: 30 minutes

1 medium zucchini or other summer squash, finely shredded (2 cups)
¼ teaspoon sea salt
1 14-oz. package extra-firm tofu, squeezed to remove liquid and coarsely crumbled
3 scallions, finely chopped
3 cloves garlic, minced
1 medium carrot, finely julienned or shredded (½ cup)
1 tablespoon pure cane sugar
1 tablespoon vegetarian oyster sauce or reduced-sodium soy sauce

Instructions

In a bowl toss zucchini with salt; set aside 10 minutes. Spread zucchini on a clean kitchen towel. Gather ends of the towel together, hold the bundle over the sink, and twist the towel tightly to squeeze out excess moisture. (Don’t rinse off the salt.) Return to bowl.
Heat a large nonstick skillet over medium-high. Add tofu; cook 5 minutes or until tofu starts sticking and lightly browning, stirring occasionally. Transfer to bowl with zucchini.
In the same skillet combine scallions and garlic; cook over medium-high until fragrant, stirring constantly. Add carrot; cook 2 minutes more or until carrot softens slightly, stirring constantly. Transfer to bowl with tofu. Add sugar and oyster sauce. Stir to combine. Season with salt to taste.
Use filling in our vegan bao bun recipe. Alternatively, ladle into lettuce cups or serve over brown rice.

The post Zucchini, Tofu, and Carrot Bao Bun Filling appeared first on Forks Over Knives.

Bok Choy and Shiitake Mushroom Bao Bun Filling

Hannah Che — Mon, 28 Aug 2023 17:56:11 +0000

A bao bun is only as good as its filling, and this savory medley is guaranteed to garner a round of applause from bao enthusiasts and beginners alike. All you need to coax out the flavors of bok choy and mushrooms is a touch of garlic and ginger. Both vegetables are high in water content, so be sure to blanch and squeeze the bok choy and brown the mushrooms to guarantee a flavorful filling. To cut down on prep time, pulse the mushrooms in a food processor so you can focus most of your energy on shaping the perfect bao parcels using our whole wheat bao bun recipe. Dip the finished product in a spicy soy sauce, and you’ll be in blissful bao heaven.

Tip: To make this recipe gluten-free, substitute gluten-free tamari for the soy sauce.

For more vegan bao bun recipes, check out these tasty ideas:

Yield: Makes 3¼ cups

Time: 50 minutes

1 lb. bok choy, ends trimmed and washed thoroughly to remove grit
1 lb. fresh shiitake mushrooms (or a mix of shiitake, oyster, and porcini mushrooms), finely chopped
3 scallions, finely chopped
2 to 3 teaspoons grated fresh ginger
3 cloves garlic, minced
1 tablespoon reduced-sodium soy sauce or tamari
1 teaspoon pure cane sugar
⅛ teaspoon sea salt

Instructions

Fill a large bowl with ice water. Bring a large pot of water to boiling. Submerge bok choy in boiling water 1 minute or until vibrant green and stalks are crisp-tender. Use tongs to transfer bok choy to ice water. Once bok choy is completely cool, drain well. Chop or pulse in a food processor until coarsely chopped. Transfer to a clean kitchen towel and squeeze out excess water.
Heat an extra-large nonstick skillet over medium-high. Add mushrooms and scallions. Cook until mushrooms have released their liquid, stirring occasionally. Cook 4 minutes more or until mushrooms are seared and browned. Add ginger, garlic, soy sauce, and sugar; cook until liquid has evaporated. In a large bowl stir together mushrooms, bok choy, and salt. Taste and adjust seasoning as needed.
Use filling in our vegan bao bun recipe. Alternatively, ladle into lettuce cups or serve over brown rice.

The post Bok Choy and Shiitake Mushroom Bao Bun Filling appeared first on Forks Over Knives.

Five-Spice Kabocha Squash Bao Bun Filling

Hannah Che — Mon, 28 Aug 2023 17:54:54 +0000

As one of three filling options for our homemade vegan bao buns, this succulent squash stuffing will leave you reaching for a second bun before you’ve finished the first. Flavored with cumin and Chinese five-spice, diced kabocha squash becomes soft and tender when steamed inside a fluffy whole wheat bun. Caramelized onion delivers finger-licking flavor while crushed red pepper adds a touch of heat to ensure this unforgettable filling has a comforting balance of earthy sweetness and spice.

Tip: To make this recipe gluten-free, substitute gluten-free tamari for the soy sauce.

For more vegan bao bun recipes, check out these tasty ideas:

Yield: Makes 4 cups

Time: 40 minutes

1 cup finely chopped onion
1 tablespoon reduced-sodium soy sauce or tamari
1 2-lb. kabocha or red kuri squash, peeled, seeded, and chopped (4 cups)
2 tablespoons pure cane sugar
½ teaspoon sea salt
½ teaspoon Chinese five-spice powder
½ teaspoon crushed red pepper
½ teaspoon ground cumin

Instructions

Heat a nonstick saucepan over medium-high. Add onion and 1 tablespoon water. Cook 5 minutes or until onion is slightly translucent and fragrant, stirring frequently and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add soy sauce; cook until liquid evaporates, stirring frequently.
Transfer to a food processor. Add the remaining ingredients. Pulse until finely chopped. Use immediately.
Use filling in our vegan bao bun recipe. Alternatively, ladle into lettuce cups or serve over brown rice.

The post Five-Spice Kabocha Squash Bao Bun Filling appeared first on Forks Over Knives.

Hannah Che’s Vegan Bao Buns

Hannah Che — Mon, 28 Aug 2023 17:52:42 +0000

Soft steamed bread stuffed generously with a piping hot, flavorful medley of veggies—it doesn’t get much better than bao. These popular Chinese buns are incredibly versatile in terms of their filling, which is why we’ve included three different savory options that will make you salivate. Stuff the fluffy whole wheat buns with a Zucchini, Tofu, and Carrot Filling; a Bok Choy and Shiitake Mushroom Filling; a Five-Spice Kabocha Squash Filling; or do a mix-and-match of all three! While they’re totally tasty on their own, you won’t want to miss out on dipping these cute parcels in the homemade Spicy Soy Dipping Sauce. Feel free to make the bun dough a day ahead of time and let it rise in the refrigerator overnight. Multi-tier bamboo steamer baskets allow you to steam many buns at once, but you can use a metal steamer basket too.

Tip: You can freeze steamed buns in a single layer on a parchment-lined baking sheet; transfer to a freezer bag. Freeze up to 2 months. To reheat, steam 7 to 8 minutes or wrap buns in a damp paper towel and microwave on high 40 seconds.

For more vegan Chinese-inspired recipes, check out these tasty ideas:

Sweet and Sour Vegetable Soup
Quick Brown Rice Congee
Sweet Potato and Shiitake Mushroom Dumplings
Or check out our full collection of vegan Chinese recipes

Yield: Makes 20 buns

Ingredients

Vegan Bao Buns

1 tablespoon pure cane sugar
1¼ teaspoons active dry yeast
3 cups white whole wheat flour (360 grams), plus more for dusting
1 teaspoon baking powder
1 bao bun filling of your choice

Spicy Soy Dipping Sauce

1 tablespoon low-sodium soy sauce
1 tablespoon brown rice vinegar
1 tablespoon pure cane brown sugar
1 tablespoon sriracha sauce
1 teaspoon minced garlic

Instructions

In a large bowl combine sugar, yeast, and 1¼ cups warm water (105°F to 115°F); stir to dissolve. Let stand 5 to 10 minutes or until small bubbles appear on the surface. Add flour and baking powder; stir with a fork or pair of chopsticks until large flakes form. Using your hands, knead mixture vigorously until a smooth, elastic dough forms, about 15 minutes. Return dough to bowl; cover with a damp clean kitchen towel or plate, and let rise in a warm place for 60 to 90 minutes, until dough doubles in size,. Meanwhile, prepare desired filling.
On a clean, lightly floured surface, knead dough vigorously 5 minutes or until there are no air bubbles and dough is very smooth. Shape dough into a 1½-inch-thick log. Slice into 20 equal pieces (about the size of golf balls). Cut twenty 4-inch squares of parchment paper.
Lightly dust dough pieces with flour. Flatten each piece with your palm into a flat disk. Using a thin rolling pin, roll a disk into a circle about 3½ inches in diameter, thicker in the center and thinner at the edges. Dust with flour and transfer to a parchment square to prevent sticking. Set aside and cover with a clean kitchen towel to prevent drying. Repeat to make 20 disks.
Hold one disk in the palm of your nondominant hand, and place about 2½ tablespoons filling in the center, leaving a ¾-inch border. Using your dominant hand, pinch the edge of the disk with your thumb and index finger to create a pleat, then extend your index finger to pinch another pleat to overlap with the first. Continue this process around the edge until the dough encloses the filling like a pouch, rotating it in your palm as you go. Pinch the top of the bun closed; set aside on a parchment square and cover with a kitchen towel. Repeat with the remaining dough disks and filling to form 20 buns.
Fill a large pot with 2 inches of water. Set a two-tier bamboo steamer basket inside the pot. (The water should not reach the bottom of the basket.) Bring water to boiling; place as many buns on parchment squares as will fit in the baskets, spacing 1½ inches apart. (Place remaining buns in the refrigerator while you work.) Cover basket. Steam buns over boiling water 8 minutes; turn off heat and let sit, covered, 5 minutes. Uncover and transfer to a plate or wire rack. Steam remaining buns, replenishing water in pot as necessary.
For Bao Dipping Sauce, in a small bowl stir together soy sauce, brown rice vinegar, brown sugar, and sriracha sauce. Stir in minced garlic until well combined.
Serve buns hot or at room temperature with Bao Dipping Sauce.

The post Hannah Che’s Vegan Bao Buns appeared first on Forks Over Knives.