Vegan Mushroom Bao

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

Meera Sodha'

subheading: For the bao buns:

375g plain flour, plus extra for rolling

1 tsp dried yeast

2 tbsp caster sugar

½ tsp salt

1¼ tsp baking powder

225ml warm water

Rapeseed oil

subheading: For the pickled cucumbers:

100ml rice-wine vinegar

½ cucumber, halved lengthways, seeds removed and cut into very thin half moons

subheading: For the mushroom filling:

6 tbsp light soy sauce

4 tbsp crunchy peanut butter

8 tsp rice-wine vinegar

4 garlic cloves, peeled and crushed

4 tsp toasted sesame oil

2 tbsp rapeseed oil

600g oyster and shiitake mushrooms, cut into 0.5cm slices

1 large handful salted peanuts, ground or very finely chopped

Directions at theguardian.com

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