Vegan bao buns with pulled jackfruit

Vegan bao buns are to die for and easy to make. They are filled with succulent jackfruit in a salty-sweet marinade, crunchy veggies, peanuts and herbs.

BUNS (can be made 1 day ahead):
300 g / 2½ cups bao flour OR all purpose flour
2 tsp instant active yeast
1½ tbsp / 20 ml vegetable oil
1 tsp fine sea salt
2 tsp sugar (optional)

FILLING:
560 g / 20 oz tin of green / young jackfruit (this is the brand I used)
4 tsp grated ginger
3 garlic cloves, finely chopped
3-4 tsp tamari / soy sauce, adjust to taste
1 tbsp rice vinegar
2 tbsp hoisin sauce (plus extra to serve)
2 tsp brown sugar or maple syrup
2 tbsp vegetable oil, for frying (I used peanut oil)
1 heaped tsp Chinese five spice

OTHER CONDIMENTS:
sliced fresh chilli or chilli sauce
½ English cucumber, cut into matchsticks
½ daikon or 1 turnip, cut into matchsticks
red cabbage, shredded finely
roasted (unsalted) peanuts, crushed or chopped
spring onion, sliced finely
fresh coriander

View the full recipe at Lazy Cat Kitchen →