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Teriyaki Mushroom Bao Buns {oil-free}

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  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 1 hour 45 minutes
  • Yield: 4



3/4 cup warm water
  • 2 tablespoons organic sugar
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 2 cups unbleached all purpose flour + more for dusting
  • 1/4 teaspoon salt
1/2 teaspoon aluminum free baking powder

Mushroom filling

  • 1 small red onion (about 1/3 cup), finely diced
  • 1 rib celery, finely diced
  • 1 medium carrot peeled and finely diced
  • 2 garlic cloves, finely chopped
  • 8 oz. mushrooms, finely sliced (I used button and shiitake)
  • 1 cup finely sliced black kale, de-veined and sliced in to thin ribbons
  • 3 tablespoons low sodium soy sauce*
  • 2 tablespoons organic rice vinegar
  • 2 tablespoons sriracha
  • 2 tablespoons pure maple syrup
  • 1 tablespoon vegan hoisin sauce*

Quick Pickled Cucumbers

Vinegar Dipping Sauce


  1. In a small bowl, combine the warm water, sugar and yeast, then set aside for 4-5 minutes or until frothy and activated.
  2. In another large bowl, mix the flour, salt and baking powder. Add the yeast mixture, then mix and knead until it is a smooth dough, about 5 minutes. Cover the bowl with a towel and set aside to rise in a warm place for an hour. As it rises, make the filling (below)
  3. Once about doubled in size, punch it down, knead for a few seconds. Divide into 8-10 balls (we did 8), then roll each out into a 4-5 inch circle.
  4. Add about 2 tablespoons of filling, fold the dough in half (think taco) to seal, then squeeze together the dough as needed to seal the bao. Place each bao onto a small parchment square, and set aside to rise for 10 minutes.
  5. Get a steamer basket ready, and once the bao has risen, steam for 13 to 14 minutes. Cool for a few minutes prior to serving.


  1. Place about 1/4 cup water onto a medium heated pan. Add in your onions, celery, carrots and garlic, and cook for 5-6 minutes or until fragrant and translucent, adding more water as needed to prevent burning.
  2. Once cooked, add in the mushrooms as well as all of the liquids (soy sauce, rice vinegar, sriaracha, maple syrup and hoisin). Mix until thoroughly combine then add in the kale.
  3. Mix all of the ingredients until uniform, and cook down for 5-6 minutes or until soft.
  4. Remove from heat and set aside to cool while you continue the dough.

Quick Pickled Cucumbers

  1. Combine all ingredients into a small bowl and mix well. Allow it to marinate in the refrigerator for at least 15 minutes (the longer the better).

Vinegar Dipping Sauce

  1. Whisk all ingredients in a small bowl until uniform.


-In order to keep the costs as low as possible, we utilized Thrive Market, Amazon and our local Whole Foods 365 Market, so please keep in mind that as prices may vary based on where you are!

-You can replace the soy sauce with tamari for gluten-free.

-Be sure your hoisin is vegan!

-Nutrition facts do not take into account the quick pickled cucumbers and the dipping sauce.

  • Prep Time: 1 hour 15 mins
  • Cook Time: 30 mins
  • Category: Appetizer
  • Cuisine: Asian