Three gluten-free bao buns filled with shredded vegan "pork" and carrots on a wooden cutting board. A small bowl of fresh coriander and sliced red chili peppers is placed next to the buns.
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Traditional bao might be off-limits if you’re avoiding gluten, but that doesn’t mean you have to miss out on these tasty treats. Our recipe for gluten-free and vegan “pork” bao buns uses clever substitutes to recreate the familiar flavors and textures you love.

While we’re confident everyone will enjoy this vegan “pork” filling, if you’re not making this dish for vegans and would like something more meaty you could substitute with crispy roast pork belly or this filling from our gluten-free BBQ Pork Bun recipe.

Vegan “Pork” Bao

Recipe by Sandra Basic | Photography by Brandee Meier
Prep Time 25 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Asian
Servings 6

Ingredients
 

Vegan pork

  • 560 g tin green jackfruit
  • 2 tablespoons gluten-free soy sauce
  • 2 tablespoons gluten-free kecap manis
  • 1 tablespoon mirin ensure gluten-free
  • 1 tablespoon sesame oil
  • 1 tablespoon gluten-free cornflour
  • 3 tablespoons water

Bao

  • 1 teaspoon dried yeast
  • ยพ cup warm water
  • 280 g gluten-free plain flour low FODMAP if required
  • 1 tablespoon Kfibreโ„ข
  • 2 tablespoons olive oil
  • 1 teaspoon sugar

To serve

  • Carrot peeled and sliced into sticks
  • Cucumber thinly sliced
  • Coriander optional

Instructions
 

  • To prepare the bao, place yeast in a bowl with ยผ cup of warm water. Set aside for 5 minutes. Place flour and Kfibreโ„ข in a bowl. Make a well in the centre and add yeast mixture. Stir to combine. Cover with a damp tea towel or plastic wrap and set aside for 20 minutes.
  • Add oil, sugar and enough of the remaining water to create a workable dough. Gently knead the dough until it is soft and smooth, about 10 minutes.
  • To make the vegan pork filling pour the jackfruit into a colander and rinse under cold water.
  • Place in a medium saucepan with remaining ingredients.
  • Simmer over low heat for 10-15 minutes, stirring with a wooden spoon and using the end to break up the jackfruit until it resembles โ€œpulled meat.โ€ Set aside.
  • Divide the dough into 16 pieces, roll each into a smooth ball, then flatten to create an oval.
  • Place each bun on a piece of baking paper and spray with a little olive oil spray. Insert a chopstick into the middle of each bun and fold the dough in half over the chopstick. Place in a steamer and steam over boiling water for 10-12 minutes or until the buns are firm and cooked through.
  • Open each bun and fill with vegan pork, pickled carrots and cucumber slices.

Notes

Kfibreโ„ข is a taste-neutral source of dietary fibre. It’s made from sugarcane with the sucrose removed. It acts as a binder in gluten-free baking. Available from selected health food stores and online. If unable to locate you can substitue with ground psyllium husk.
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