

Vegan Bao
A quick easy grab and go dish that would sit well on any menu, our vegan bao recipe is a delightful meal you’ll wish you tried sooner. Discover the best of what Asian-inspired cuisine has to offer with this simple bao recipe.
What makes our Vegan Bao recipe special:
Authentic but simple, this vegan bao dish looks amazing. It’s full of colour and can use the GARDEN GOURMET® Breaded fillet, GARDEN GOURMET® Vegan Mince or even the GARDEN GOURMET® Vegan Balls.
- 0:25 TIME
- 10 Portions
- medium
Method
Ingredients
800g GARDEN GOURMET Vegan Mince
120g spring onions
25g green chili
20ml sesame oil
½ lemon Juice
20ml low salt soy sauce
Asian spring mix salad
200g carrots
200g cucumber
50ml rice vinegar
40g sugar
10 pc Szechuan pepper
150g spring onions
2 pc red chili
30g coriander
Bao
20 pc bao pockets
Serve with Side salad
600g baby gem lettuce
250g baby plum tomatoes, cut into ¼’s
200g cucumber ribbons
120g finely sliced red onions
- Finely cut the chili, spring onions and sauté in oil. Add the GARDEN GOURMET Vegan Mince, soy sauce, lemon juice and sesame oil and cook for 2-3 min.
- Peel and cut the carrots and the cucumber from the Asian salad, into strips.
- Bring sugar and vinegar to a boil and pour over carrots/cucumber and refrigerate.
- Cut the chili and the spring onions in julienne and put in ice water to crispy up.
- Steam the bao for 3-5 min till warm and build the sandwich.
- Serve the vegan bao with the prepared side salad.
Related Product

Chef's Tip
- Replace Vegan Mince with GARDEN GOURMET® Vegan Fillet Pieces.
- Serve the vegan bao with a Thai Nam Jim sauce.
PORTION INFROMATION
Energy | Fat | Saturates | Sugars | Salt |
---|---|---|---|---|
1561 kJ 370 kcal | 6.2 g | 1.2 g | 18.6 g | 0.57 g |
19% | 9% | 6% | 21% | 10% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
NUTRITIONAL INFORMATION
Typical Nutrition Values | Per 100g | Per serve | Adult RI | % RI* |
---|---|---|---|---|
Energy kJ | 458 | 1561 | ||
Energy kcal | 109 | 370 | 2000 | 19% |
Fat g | 1.8 | 6.2 | 70 | 9% |
of which saturates g | 0.4 | 1.2 | 20 | 6% |
Carbohydrate g | 14.7 | 50.1 | 260 | 19% |
of which sugars g | 5.5 | 18.6 | 90 | 21% |
Fibre g | 3.0 | 10.2 | - | - |
Protein g | 6.9 | 23.4 | 50 | 47% |
Sodium g | 0.07 | 0.23 | 2.4 | 10% |
Salt g | 0.17 | 0.57 | 6 | 10% |
*Reference Intake of an average adult (8400 kJ/2000 kcal).
The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.
