Veggie Banh Bao is a classic Vietnamese breakfast or snack. It features a light, fluffy bun with savory mushroom, carrot, and cabbage fillings.
What is Banh Bao?
Banh Bao is a Vietnamese-styled Bun, typically served as breakfast or a light meal. It has a round shape and is traditionally filled with savory fillings like meat, mushrooms, and vegetables. It’s savory, filling, and delicious.
This recipe is a vegan version of the traditional Vietnamese Banh Bao. It uses mushroom, cabbage and shiitake mushroom as fillings and seasonings like salt, pepper, soy sauce and vegan oyster sauce.
Why you’ll love this Veggie Banh Bao recipe?
This recipe is:
A new and unique breakfast idea other than avocado toast and oatmeal. This is such a unique and new way to enjoy breakfast.
Filling yet nutritious: It makes a balanced meal with enough carbs, fiber, protein while being so filling to keep you energized throughout the day.
Fun to make: it’s perfect for making with other people or for social gatherings. I love to have friends over and divide the task to make together
Versatile and customizable: other than the recommended filling here, you can have fun with the ingredients like tofu
Perfect for making ahead and in batches: My family typically makes the Banh Bao in batches, then freeze or refrigerate and pops them out to steam before enjoying warm!
If you have tried my recipe, please let me know what you think by leaving me a review on this page or tagging me on Instagram @veggieanh. I would love to see your creations!
Banh Bao is a classic and delicious breakfast/snack option. This recipe features a light, fluffy bun and savory veggie fillings then steamed and enjoyed fresh! These buns take a bit of time to make but are so delicious and perfect for meal prep.
Make the dough
300g all-purpose flour
180ml plant milk (I use soy)
7g dry active yeast
2 tbsp sugar
1 tbsp oil
1 tbsp baking powder
Make the filling
1/2 a cabbage
150g shiitake mushroom (or other mushrooms of choice)
1 tbsp cooking oil
2 tbsp soy sauce
1 tbsp vegan oyster sauce
salt and pepper to taste
Make the dough
In a pot, heat the plant milk (until a warm temperature, not boiling). Combine the plant milk and yeast in a small bowl, mix well and set aside for 10 minutes. After 10 minutes, the yeast is activated when there is foam on top.
In a big mixing bowl, add the flour, baking powder, sugar and mix. Gradually add in the milk and yeast mixture, mix to combine.
Use your hand to knead until it forms a smooth ball, about 10 minutes.
Grease the mixing bowl with oil to avoid sticking, then put in the dough ball. Cover with a kitchen cloth and let rise for 1 hour.
Make the filling
Thinly chop your vegetables of choice, I use cabbage, carrot and shiitake mushroom in this recipe.
Mix all the chopped veggies, then stir fry on a pan with oil for about 10 minutes until softened. Season with soy sauce, vegan oyster sauce, salt and pepper.
Set aside the mixture to cool.
Wrap the Bao
After 1 hour, the dough has doubled in size.
Add in the dough and flatten it. Cut the dough into 16 equal pieces with a sharp knife. I do this by cutting the dough in half, then cutting each piece in half again, and keep going.
Roll each piece into a circle, make sure that the center of the circle is thicker than the outer part.
Add a small spoon of the filling in the center, then pinch all sides shut.
Repeat for the rest of the dough pieces.
In a steamer, add water underneath, put parchment paper to avoid sticking and add the buns. Steam for 10-15 minutes, and enjoy!
The recipe makes 16 bao, you can steam some to eat right away and freeze some to eat for later.
Prep Time:30 minutes
Cook Time:10 minutes
Keywords: comfort food
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