VEGAN Bao Buns with Tasty Katsu 'Chicken' & Fragrant Herbs
These are BAO-utiful! Fluffy vegan bao buns filled with katsu ‘chicken’ and adorned with fragrant herbs, chilli, onion and pickled red cabbage.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.lifewithoutmeat.com.
Ingredients
- 1 teaspoon of rapeseed/coconut oil
- 1 small white onion (60g), finely diced
- 1 heaped teaspoon of garlic puree OR 2 medium cloves crushed
- 1 knob (20g) of fresh ginger, peeled and grated
- 2 teaspoons of curry powder
- ⅛ teaspoon of turmeric
- ¼ teaspoon of garam masala
- 2 ½ teaspoons agave nectar (or maple syrup)
- 1 tablespoon tamari sauce (or soy sauce)
- 2 heaped teaspoons tomato puree
- 1/2 vegetable stock
- 250ml hot water
- 3 tablespoons tahini
- 1 tablespoon meridian crunchy peanut butter
- 70ml water
- 200g Quorn Vegan Crunchy Tex Mex Nuggets OR 200g extra firm tofu, cut into bitesize pieces
- 6 frozen bao buns
- Fresh spinach
- Fresh coriander
- 2 red chilli, finely chopped
- 2 spring onions, sliced
- ½ lime, juiced
- Pickled red cabbage
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