Vegan Bao Buns Loaded With Plant-Based Pulled Pork

What's not to love about mini sandwiches?! This recipe uses Pulled Oumph! and veggies stuffed in Bao buns.

What’s not to love about vegan Bao buns? This vegan Bao buns recipe features plant-based pulled pork by Oumph! and veggies, all stuffed in Bao buns. 

Bao (pronounced “bow”) is a Chinese steamed, white bread roll that’s traditionally filled with meat or vegetables. In many non-Chinese cultures, the term “Bao buns” is often used for those who are not familiar with the dish to better understand what it is.

Similar in taste and texture to a dumpling, Bao ingredients typically include flour, sugar, yeast, baking powder, oil, and milk. This recipe is, of course, 100 percent vegan and equally delicious.

In addition to plant-based pulled pork, the meatless Bao contains pickled carrots and cucumbers. It features vegan sriracha mayo and a savory black pepper sauce. Try eating just one—we dare you.

These vegan Bao buns are loaded with meatless pulled pork by plant-based brand Oumph!. | LIVEKINDLY
These vegan Bao buns are loaded with meatless pulled pork by plant-based brand Oumph!. | LIVEKINDLY

Vegan Bao Buns Loaded With Plant-Based Pulled Pork

2 hours 55 mins to prep
30 mins to cook
Vegan

Ingredients

Bao:

  • 1 bag (280g) Pulled Oumph!
  • 4 tablespoons black pepper sauce, to taste (see below recipe)
  • 2 tablespoons vegetable oil, plus more if needed
  • 8 large bao 
  • 2 cups pickled vegetables, packed (see below recipe)
  • Sriracha mayo, to taste (see below recipe)
  • 1 red chili, chopped
  • 4 tablespoons roasted peanuts, crushed

Pickled vegetables:

  • 1 cup rice vinegar
  • 1/4 cup granulated sugar
  • 1 medium-sized carrot
  • 1 small cucumber

Vegan black pepper sauce:

  • 3 garlic cloves, minced
  • 1/4 cup red onion, diced finely
  • 3 Fresno red chilis seeded and diced finely
  • 1 tablespoon vegan fish sauce
  • 1 tablespoon hoisin sauce
  • 2 teaspoons freshly cracked black pepper
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch 

Sriracha mayo:

  • 1/4 cup vegan mayo
  • 1 tablespoon Sriracha sauce, to taste

Preparation

  1. 1
    Pickles: Julienne the carrots and cucumbers by cutting them into long, thin, 3-inch long strips. Place in a jar or bowl deep enough to fully submerge with brine.
  2. 2
    To this jar or bowl, add the rice vinegar and sugar. Let sit for approximately 2-3 hours before serving. Keep any leftover pickles in a sealed jar in the fridge.
  3. 3
    Black Pepper Sauce: Combine garlic cloves, red onion, red chilis, vegan fish sauce, hoisin sauce, black pepper, and sugar. Sweat out the onion and garlic so that they reduce down, ultimately yielding a thick paste.
  4. 4
    In a separate small bowl, whisk together cornstarch with 1 teaspoon water.
  5. 5
    After the garlic and vegan fish sauce mixture has simmered for 5 minutes, whisk in the cornstarch mix. Remove from heat once the sauce thickens further, to a solid paste-like consistency.
  6. 6
    Sriracha mayo: In a small jar or bowl, mix the mayonnaise with a little bit of the sriracha at a time, until it’s sufficiently spicy, to taste.
  7. 7
    Bao buns: Fry Pulled Oumph! in oil, add prepared black pepper sauce, and fry until it’s almost dry in consistency.
  8. 8
    Warm the bao according to package directions.
  9. 9
    Fill the bao with Oumph! Add several pieces of the pickled vegetables, to taste. Slather with 1 teaspoon of sriracha mayo or more, to taste; top with chopped chili and peanuts, to taste.

Additional Recipes

Can’t get enough of these vegan Bao buns featuring Oumph!’s plant-based meat? Then satisfy your Taco Tuesday cravings with this freaky taco recipe. It also features Pulled Oumph! and lots of protein. It’s easy to make and tastes incredible. It also features a spicy guacamole, deep-fried potato wedges, and onion rings.

Or, make these vegan mac and cheese and pulled “pork” waffle sandwiches. Similar to the vegan Bao buns, the dairy-free mac and cheese waffle sliders feature Pulled Oumph! plant-based protein and a variety of fresh veggies. The serving size is two, but sharing is optional.

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