Make the dough

1. 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.
2. In a big mixing bowl, add the flour, baking powder, sugar and mix. Gradually add in the milk and yeast mixture, mix to combine.
3. Use your hand to knead until it forms a smooth ball, about 10 minutes.
4. 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

1. Thinly chop your vegetables of choice, I use cabbage, carrot and shiitake mushroom in this recipe.
2. 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.
3. Set aside the mixture to cool.

Wrap the Bao

1. After 1 hour, the dough has doubled in size.
2. 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.
3. Roll each piece into a circle, make sure that the center of the circle is thicker than the outer part.
4. Add a small spoon of the filling in the center, then pinch all sides shut.
5. Repeat for the rest of the dough pieces.
6. In a steamer, add water underneath, put parchment paper to avoid sticking and add the buns. Steam for 10-15 minutes, and enjoy!