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foodporn bao buns stuffed with sticky hoisin pulled mushrooms and drizzled with mayonnaise and chives
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5 from 1 vote

Bao Buns

These 5-ingredient vegan Bao Buns are stuffed with a rich, sweet and sticky pulled mushroom filling that’s so easy to pull off! A perfect way to celebrate Chinese New Year.
Prep Time5 mins
Cook Time25 mins
Course: Breakfast, Main Course
Cuisine: Chinese
Keyword: bao buns, baozi, dairy-free, eggless, gluten-free, pulled mushroom, sandwich, vegan, vegetarian
Servings: 6 buns
Calories: 112kcal
Author: Reena Sharma


  • 2 king trumpet mushrooms
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 60 ml gluten-free hoisin sauce
  • Salt to taste
  • 6 bao buns can be gluten-free


  • Preheat oven to 200℃.
  • Using a fork, shred the raw mushrooms into stringy threads, including the caps.
  • Add to a baking tray with smoked paprika, garlic powder and salt and bake for 20-25 minutes.
  • Transfer to a pan with the hoisin sauce and allow to cook for a further 10 minutes on medium heat.
  • Stuff into bao buns and garnish with chives and sesame seeds.


  • King trumpet mushrooms can be replaced with other mushrooms like portobello, chestnut, oyster etc – they will not resemble the same ‘pulled’ texture as king trumpet but will still work nicely.
  • The pulled mushroom filling can be replaced with pulled jackfruit or banana blossom.
  • Hoisin sauce can be replaced with plum sauce.


Calories: 112kcal | Carbohydrates: 21g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 550mg | Potassium: 27mg | Fiber: 2g | Sugar: 5g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg