Vegan Pulled Hoisin Mushroom Bao Buns

Sticky, sweet and smokey, mushrooms make a wonderfully meaty filling for a vegan bao. Check brands to make
sure they are suitable for vegans, if needed.

Originally for Good Housekeeping September 2021, Alex Luck Photography, Food Styling, Me

SERVES 4

FOR THE PULLED MUSHROOMS

1tbsp sesame oil

1tbsp soy sauce

1⁄2tbsp smoked paprika

1⁄2tsp Chinese five spice

1tbsp maple syrup

400g oyster mushrooms

FOR THE HOISIN SAUCE

50g dark brown soft sugar

3tbsp black bean sauce, we used Lee Kum Kee

2tbsp soy sauce

1tbsp rice vinegar

4 prunes

1⁄2tsp sesame oil

1⁄2tsp Chinese five spice powder

TO SERVE

12 Bao buns, we used Marks & Spencer

1 cucumber, cut into matchsticks

6 spring onions, shredded

1 Preheat oven to 220°C (200°C fan) mark 7. For the pulled mushrooms, in a large roasting tin, mix the sesame oil, soy, paprika, Chinese five spice and maple syrup. Tear the mushrooms into thin strips and mix into the roasting tin. Cook for 10min.

2 Meanwhile, make the hoisin sauce by blending all ingredients until smooth.

3 After 10min, mix 2tbsp of the
hoisin sauce into the mushroom tin. Return to oven for 5min.

4 To serve, reheat the bao buns according to pack instructions. Spread some of the remaining hoisin sauce inside each bun and fill with the pulled mushrooms, cucumber and spring onions.

PER SERVING 364cals, 10g protein, 5g fat (1g saturates), 67g carbs (32g total sugars), 4g fibre