Maxi (@maxistories) is a lifestyle blogger and has been a vegetarian for around 12 years. With her vegetarian and vegan recipes, she wants to inspire and show that you can eat healthy and meat-free with little effort.
This goes in
400 g flour
2 tsp dry yeast
1 pinch of salt
2 tablespoons sugar
200 ml milk
400 g planted.chicken nature
1 clove garlic
1 spring onion
1 large piece of ginger
2 tablespoons soya sauce
Sesame oil (for frying)
½ tsp five-spice powder
1 bunch radishes
100 ml rice vinegar
100 g sugar
Sriracha sauce or hoisin sauce
Give all the ingredients for the dough in a bowl and mix them to a dough, leave to rise for 1 hour.
Knead the dough again, divide into eight parts and form balls. Leave to rise for another 30 minutes.
Cut small squares from the baking paper.
Roll the dough balls once with the rolling pin to form oval dough pieces. Place the baking paper on one half, fold the dough in half and place in the steamer.
Steam the buns for 20 minutes. Important: Do not lift/remove the lid during steaming, otherwise water drops will drip from the lid and the buns will collapse.
Marinade: Mix 100 ml rice vinegar & 100 g sugar until the sugar has dissolved.
Cut radishes, carrots, cucumbers and withe radish into strips. Add everything to the marinade and leave to marinate.
Dice shallots, garlic, ginger & cut spring onions into strips.
Heat the pan and fry the planted.chicken in sesame oil. Add the shallot, garlic, ginger and spring onions.
Add the 5-spice powder & soy sauce, boil down & set aside.
Take the buns out of the steamer. Spread one side with vegan mayonnaise, the other with sriracha sauce. Top with vegetables, coriander and planted.chicken.