These vibrant vegan bao buns, packed with Pulled Oats, tangy pickled vegetables, and spicy chili mayo, make an irresistible plant-based feast. Ideal for the National Week Without Meat & Dairy—a colorful crowd-pleaser you’ll want to serve soon. Recipe courtesy of Gold&Green.
For 4 persons
8 ready-made vegan bao buns
260 grams Pulled Oats® Natural (1.5 pack)
2 dl vegan mayonnaise
2 tsp gochujang or sriracha sauce
For the pickled vegetables
2 carrots
½ cucumber
4 radishes
4 tbsp rice vinegar
4 tbsp sugar
¼ tsp salt
For garnish
coriander
chili pepper (sliced)
spring onion
sesame seeds
lime
1. Start with the pickled vegetables: Peel and thinly slice the carrots, cucumber, and radishes. Whisk together the rice vinegar, sugar, and salt, then toss with the vegetables. Let them marinate in the fridge while preparing the rest.
2. Heat oil in a pan and fry the Pulled Oats for a few minutes until crispy.
3. Steam the bao buns following package instructions.
4. Mix vegan mayonnaise with gochujang or sriracha to create a creamy chili mayo.
5. Fill each bun with Pulled Oats, pickled vegetables, and chili mayo. Garnish with fresh coriander, sliced chili, spring onion, sesame seeds.
6. Serve with extra chili mayo and lime wedges for squeezing.
