Shiitake Mushroom Vegan Bao Buns

connoisseurusveg.com

Pamela Leek

subheading: For the Buns:

1 packet (1 ¼ teaspoons) active dry yeast

1 cup warm water

3 cups all-purpose flour

1 ½ tablespoons organic granulated sugar

1 teaspoon salt

1 teaspoon baking powder

2 tablespoons canola oil, divided

subheading: For the Pickled Veggies:

¼ cup water

¼ cup rice vinegar

1 tablespoon organic granulated sugar

½ teaspoon salt

½ medium cucumber, julienne cut

1 medium carrot julienne cut

1 medium jalapeño pepper, sliced

subheading: For the Mushroom Filling:

⅓ cup soy sauce

2 tablespoons rice vinegar

2 tablespoons maple syrup

2 teaspoons sambal oelek, or to taste (optional)

2 teaspoons sesame oil

1 teaspoon liquid smoke (optional)

3 tablespoons canola oil (or high heat oil of choice)

1 pound shiitake mushrooms, stemmed and sliced into thin strips

subheading: For Serving:

10 tablespoons hoisin sauce

½ cup chopped peanuts

½ cup chopped scallions

½ cup fresh cilantro

Directions at connoisseurusveg.com

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