Last Updated on August 5, 2026 by Tanya
There’s something magical about biting into a pillowy-soft Bao Bun. These vegan bao buns with hoisin slow-braised mushrooms are the kind of dish that makes you forget you’re eating plant-based!
Bao buns are steamed bread buns that originated in China and are now enjoyed all over East and Southeast Asia. They’re soft, slightly sweet, and typically folded in half to form a pocket you can fill with yummy vegan fillings! This recipe pairs these soft, steamed buns with slow-braised mushrooms (by Fable foods) — an amazing meat alternative made from shiitake mushrooms. Tossed in sticky hoisin sauce and topped with crunchy veg and sriracha mayo, this dish is a flavour-packed showstopper that is a must try!
I’d never tried Fable’s slow-braised mushrooms before making this, and they completely won me over — the texture is genuinely close to pulled meat, and it soaks up the hoisin glaze beautifully. This has become one of my favourite “wow factor” dinners for when I want to impress without spending hours in the kitchen — most of the effort here is really just assembly.
Ingredients
- Bao buns-In this recipe I used ‘King of Kings’ plain Bao buns which are vegan. Some bao buns contain milk so check the ingredients. I steamed the buns in Ninja ‘Foodi’ air fryer for a few mins, but they can also be microwaved.
- ‘Fable’ slow-braised mushrooms– Made from shiitake mushrooms, this is a slow-braised, ready-to-cook plant-based ‘meat’ by ‘Fable foods’. Available in some grocery stores, speciality food shops, or online. If unavailable, you can use pulled oyster or shiitake mushrooms sautéed and simmered until soft, or alternatively plant-based mince.
- Hoisin sauce-Hoisin is a sweet-salty Chinese BBQ-style sauce made from fermented soybeans, garlic, vinegar, and sugar. It brings a sticky, rich glaze to the mushrooms. Note: some hoisin sauces contain animal products — double-check the label or use a certified vegan brand.
- Sriracha mayo– ‘Flying Goose’ Sriracha Mayo is perfect for garnishing these buns and just happens to be vegan!
FAQs
Check speciality health food stores for fable slow braised mushrooms or similar. If unavailable, pulled oyster or shiitake mushrooms (sautéed and simmered until soft) or plant-based mince both work as substitutes.
Bao buns typically contain wheat flour, so this recipe isn’t naturally gluten-free. Double-check your hoisin sauce too, as some brands contain wheat-based ingredients.
Yes — using the steam function with a few cm of water in the bottom, steam for a 3-4 minutes until soft and heated through. This is a quick, easy alternative to a traditional steamer.
Store the mushroom filling in an airtight container in the fridge for up to 3 days. Bao buns are best steamed fresh, but leftover steamed buns can be stored and re-steamed briefly to soften.
Related
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Ingredients
- 1 tablespoon oil For frying
- 6 spring onions (white part) diced
- 250g Fable slow-briased mushrooms
- 3-4 tablespoon water
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 3 tablespoon hoisin sauce
- 6-8 bao buns
- Fresh coriander, Grated coleslaw salad, Sriracha vegan mayo, Black sesame seeds To serve
Instructions
- If using frozen bao buns, steam according to packet instructions (usually 6-8 minutes). Keep warm.
- Heat oil in a pan over medium heat. Add chopped spring onions. Sauté for 2-3 mins until softened.
- Add the slow-braised mushrooms and water. Slowly 'prize open' the mushrooms using spatula. Cook for around 5 minutes, stirring occasionally, until heated through.
- Add garlic paste, ginger paste and hoisin sauce. Stir well. Cook for a further 2-3 mins. Remove from heat.
- Carefully open each steamed bao bun. Spoon in a generous portion of the mushroom mixture.
- Add fresh coriander leaves, grated salad, sriracha mayo and a sprinkle of black sesame seeds (optional).
