Vegen Bao Burger with Peking Tempeh


These Vegan Bao Burgers with Peking Tempeh are loaded with gorgeous Asian flavours, packed with protein, green veggies sesame seeds and hot fiery chilly, one of the best food for healthy starter. enjoy this one sampler !! you can try out its various AVTAARS. enjoy

Ingredients for making the Vegan Burger

  • 250 grams plain tempeh

For making the Peking Marinade

  • 1 tbsp tamari or soy sauce
  • 1 tbsp maple syrup
  • 3 tbsp hoisin sauce
  • 1/2 tsp Chinese five spice
  • 1/2 inch thumb, fresh ginger
  • 1 tsp sesame oil plus more for the herb salad
  • 1-2 tbsp peanut oil
  • 6-8 plain bao buns
  • 1 handful fresh coriander
  • 1/2 cup purple cabbage, finely sliced
  • red chillies to serve
  • 1-2 finely sliced scallions to serve

Ingredients for making the Bao

  • 420g (3 1/2 cups) plain white flour (all-purpose flour), plus more for kneading
  • 2 1/4 tsp (1/4 oz or 7g) easy bake yeast (instant yeast)
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 250g (1 cup) warm water
  • 2 tbsp vegetable oil, plus more for the bowl + brushing
  • 1 tsp baking powder

Instructions for making the Bao

Make the dough & first rise

  1. Place the flour, yeast, sugar and salt in a large bowl. Stir together to combine.
  2. Add the warm water and vegetable oil to the bowl and stir together to form a rough dough. Tip the contents of the bowl out onto a work surface and knead together, dusting lightly with extra flour as needed to prevent it sticking to the surface (just try to add as little extra flour as possible), Knead the dough for about 10 minutes to make it smooth – the dough will be slightly sticky and quite soft but should be stretchy and smooth. You can also use a stand mixer with the dough hook fitted to knead it if you’d like.
  3. Pour a little extra vegetable oil into the bowl you were using. Place the dough in and turn to coat with oil. Cover with a clean tea towel and leave somewhere warm for in one hour the same dough will become double in volume (I place it in my oven, turned off, with a baking tray full of boiling water on the rack below – it makes the perfect warm, steamy environment for the dough to rise in).
  4. Once the dough has risen, tip it out onto your work surface and pat out into a large rectangle. Sprinkle the baking powder all over the surface of the dough, roll it up, and then knead the dough for 5 more minutes, so the baking powder is incorporated.

Shape the buns & second rise:

  1. Divide the dough into 20 equal pieces. Shape each of these into little balls, dusting with more flour as needed to stop them sticking to the work surface.
  2. Cut 20 squares of baking paper, each roughly 3.5 inches (9 cm) wide.
  3. Take each ball of dough and roll it out into an oval about 3.5 by 4.5 inches (9 x 12 cm). Brush the surface of each oval with a light coating of vegetable oil. Fold each oval in half to get a half-moon shape. Place onto the individual squares of baking paper.
  4. Set aside to rise for about 20 minutes on your counter so they get a bit puffy.

Making of Steam the buns

  1. Gently place a few of the risen buns into your bamboo steamer – I can fit 3 buns in each layer of mine so a total of 6 buns. Make sure when you do this you don’t squish the buns, so lower them in by grasping the corners of the baking paper square. You also want to leave room for expansion as the buns will rise even more when they are steamed – try to make sure they’re not touching each other/ the edges of the steamer or they’ll stick.
  2. Put the remaining risen buns on a baking tray in the fridge to stop them over proofing as the first batch steams.
  3. Fill a wide saucepan with 1 inch (3 cm) of water. Bring to the boil over a medium heat then lower the bamboo steamer in, covering it with its lid. Turn the heat down so the water is simmering and let the buns steam for 6 minutes.
  4. Let cool slightly then remove from the steamer so you can steam the next batch, you may need to top up the water to prevent it running dry (you can take the dough straight from the fridge, no need to let it come to room temperature).
  5. Eat the buns warm! If they cool off, you can reheat them once more by steaming again for 2 minutes.

for making the Peking Tempeh

  • To make the tempeh, break the tempeh block in to small chunks (1/4 cm pieces) and set aside.
  • Combine the tamari, maple, hoisin sauce, Chinese five spice, freshly finely- grated ginger and sesame oil in a bowl and stir to combine. Stir in the tempeh and set aside. 
  • To prepare the bao buns, fill a saucepan (sized to fit your steamer) with 1-2 inches of water. Bring the water to a simmer and place a steamer basket on top of the saucepan. Place the bao buns in the steamer and steam, with the lid on, for around 7 minutes or until the buns are soft and fluffy. 
  • While the buns are steaming, heat the peanut oil in a medium skillet or pan over medium heat. Add the tempeh and marinade and cook, stirring frequently, for 5 – 6 minutes or until the tempeh is cooked through. Remove from the heat. 
  • Combine the coriander, cabbage, chilli and sliced scallions in a small bowl and toss with a few drops of sesame oil. 
  • To assemble the vegan bao burgers, remove the steamed buns from the steamer basket and carefully slice in half keeping the bun intact. Add a good amount of the coriander/cabbage salad, followed by the peking tempeh. Serve with additional chopped chilli (optional) and additional hoisin sauce. 

If you will not get Bao in the market you can make your own, i have given you the recipes for the same, enjoy and make your family and friends healthy by teach this healthy secret.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

One thought on “Vegen Bao Burger with Peking Tempeh

  1. I tried it out first then i though why should not i have to share this magical recipe with you, trust me its simple and aromatic taste will make you fell in love in it. try it out. thanks for you encouragement and love for inspiring me to keep writing the easy and healthy recipes for you.

    Like

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