Vegan Bao Buns with Tempeh, Peanuts and Zingy Red Cabbage Slaw

veganfoodandliving.com

Alex B.

subheading: For the vegan bao:

400 g plain flour, plus extra for dusting

20 g caster sugar

5 g salt

7 g fast action yeast

8 g baking powder

230 ml unsweetened soya milk (or oat milk)

Neutral tasting oil, such as rapeseed or vegetable oil

subheading: For the red cabbage slaw:

1 lime, juice (and zest of ½)

1 Tbsp sesame oil

1 tsp tamari

2 garlic cloves, grated or crushed

0.25 red cabbage (approx. 150g), finely sliced or grated

2 carrots, grated

½ bunch of fresh coriander, roughly chopped

subheading: For the filling:

1 lime, juice

4 tsp sesame oil

2 tsp maple syrup

3 tsp tamari

1 Tbsp cold water

2 Tbsp peanut butter, unsweetened and runny

1 small clove of garlic, grated or crushed

1 tsp freshly grated ginger

200 g tempeh

30 g toasted peanuts, crushed

subheading: To serve:

2 spring onions, finely sliced into long, thin pieces

½ cucumber, sliced into matchsticks

Fresh red chilli

Sesame seeds

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