Next, you’ll heat the non-dairy milk (I’m using unsweetened almond milk) to dissolve the sugar, vegan butter (I’m using Earth Balance), and salt. Then, you’ll add this to the yeast mixture. While the yeast mixture is sitting, you’ll beat your flaxseed and the remaining warm water together until it forms an egg-like consistency. ![]() Today, we’re substituting a flax egg and almond milk. Some traditional bao dough recipes use milk and egg in them. Next, you’ll let this yeast mixture sit for about 10 minutes until frothy. Like with other yeasted doughs, the water should be about 115☏. To make the yeasted dough, the first step is to mix the active dry yeast in 2 tablespoons of warm water with some agave nectar. If you’d like to learn more about the origins of bao buns, you can read more here. Since this recipe is a vegan adaptation, it’s not necessarily a traditional recipe, but rather inspired by traditional bao recipes. This recipe uses tofu and a wrapper that’s made with dairy-free milk and flaxseed to achieve a wonderful texture. Traditional bao buns are filled with pork (or sometimes tofu) and wrapped in a yeasted bun that often has milk to make them nice and fluffy. absolutely addicting- it’s so hard to stop eating these little buns!.super savory, slightly spicy, and sweet on the inside.fluffy with a crunchy sesame coated bottom.This Steamed Vegan Hoisin Tofu Bao recipe is her’s that she’s kindly shared with me! They are: Prior to going vegan, my mom would make these with pork, and she adapted the recipe to be vegan friendly after I cut out meat. I’m not sure where the tradition came from, but my family has been making these steamed hoisin tofu buns for New Year’s day since I can remember. ![]() 5 Steamed Vegan Hoisin Tofu Bao why we love this recipe
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