These fluffy cloud-like bao buns are filled with insanely delicious oyster mushrooms for a duck-esque taste and texture. Filled with pickled cucumbers, veggies, and sriracha mayo for a hand-held vehicle of yum. Keep some bao buns in the freezer to make these a quick 15-minute meal for the best weeknight takeout-style dinner you could ever hope for.

Oyster mushrooms are pretty cool. They are perfect for mimicking meaty textures and flavors while being healthier and more nutritious alternatives. I’ve been testing different mushroom kits to grow my own from home so we have been cranking through the mushroom recipes. Oyster mushrooms and lion’s mane are tough to come by in my local grocery store so it’s been really cool to be able to harvest them from home whenever they are big enough. I don’t think it gets fresher than that!

Bao Buns

I am addicted to bao buns. They are the softest most pillowy bread treat ever invented. Ever since our trip overseas to Japan and Thailand, I have been missing these delicious handheld pockets of bliss. That is ultimately what led me to want to make another recipe featuring bao buns. If you haven’t tried my Better than Beef Bao Buns yet, do it! They are soooo good.

Why Oyster Mushroom Duck Bao Buns?

I was browsing recipes the other day for inspiration and came across a duck-style dish using oyster mushrooms created by Ben Rebuck over at Ben’s Vegan Kitchen. He’s got some seriously killer stuff. Check him out if you haven’t already!

Considering I have been swimming in oyster mushrooms, combining them with the bao buns I’ve been craving and giving them a Chinese roasted duck flair felt like a no-brainer. So here we are: oyster mushroom duck bao buns! They’ve got that sweet and savory roasted duck vibe and texture but are made with earthy oyster mushrooms that offer an awesome umami twist. Pack ’em full of your favorite fillings for a guaranteed awesome trip to flavor town.

Dietary Preferences and Tasty Adaptations

Make these savory treats how you like them! Here are a couple of ideas to get you started on ways to make sure they are compliant with your nutritional needs:

1. Vegetarian/Vegan: You’re in luck! Exactly as written, this recipe is vegan and vegetarian. If you aren’t a mushroom fan, you can always substitute tempeh or tofu or anything else you prefer!
2. Gluten-Free: Make sure to use gluten-free flour in your bao buns, but otherwise these are naturally gluten-free.
3. Dairy-Free: Avoid any milk in the bao buns and mayo if you are using that, but as written these bad boys are already dairy-free.
4. Low-Carb: You would be missing out on the bao buns, but you can always omit them and make the duck filling instead. Or try using coconut flour instead of all-purpose.
5. Low-Fat: Mushrooms are naturally low-fat and the veggies we pair them with are too! Omit the aioli if you want to cut a few calories that are fuller in fat and use an alternative like soy sauce.

What to Use for Toppings

The options are essentially limitless. I have my go-to veggies and toppings that I prefer for the ultimate flavor and texture combo, but here are some other ideas to get your wheels turning on what to put in your steamed buns.

Veggies:

I love the addition of pickled cucumbers, red cabbage, and green onions, but the world is your oyster (mushroom). Try bell pepper, shredded carrot, red onion, radish, cilantro, or anything else your heart desires.

Sauces:

Sweet, spicy, smoky, and everything in between. Try a sweet hoisin, sweet and sour, BBQ, or aioli for different flavor adaptations.

Crunch Factor:

What is a good meal without a little crunch? Top with chopped peanuts, sesame seeds, or pine nuts for that quintessential crunch.

Kick Up the Heat:

I tried some of these with Thai red chiles for authenticity and man did I melt my face. If you love spice, try those out, if you like spice but can’t go full send, try some jalapenos, red pepper flakes, sriracha, or chili paste.

Ingredients

These are a little time-intensive if you are making your own steamed buns. I make a huge batch every couple of months and keep them frozen for future use. Alternatively, they do sell bao buns in the frozen section of a lot of grocery stores.

Oyster Mushroom Duck Filling

• 1 cup oyster mushrooms shredded
• 1 tsp liquid smoke
• 1 tbsp hoisin
• 1 tsp sesame oil
• 1/2 tsp Chinese five spice
• 1 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• salt and pepper to taste

Bao Buns

• 2.5 cups flour
• 2 tsp yeast
• 2 tbsp sugar (optional)
• 2/3 cup warm water
• 1 tbsp olive oil

Toppings

• 1/4 cup shredded purple cabbage
• 1/4 cup sliced pickled cucumbers
• 2 green onions sliced into ribbons
• 2 tbsp cilantro chopped
• 1 tbsp chopped peanuts
• 1 tsp sesame seeds
• 1-2 diced Thai red chiles (optional)
• 2 tbsp sriracha mayo

Instructions

Bao Buns

1. Either defrost frozen store-bought bao buns or if you are making your own bao buns: mix the yeast, sugar, and water together. Let sit for five minutes.
2. Combine the flour and yeast mixture in a stand mixer and mix for two minutes on low speed. Add the oil and continue to knead for ten more minutes until the dough is smooth and elastic.
3. Cover and let rise for an hour in a warm location until doubled in size.
4. Turn the dough out on a floured surface and knead for one minute. Using a scale or by eye, divide the dough into 6 equal sections. Prepare 6 pieces of parchment paper big enough to hold one bao bun each.
5. Knead each section for a minute or so and then roll out into a flat circle about three inches wide. Brush the edges with a small amount of oil before folding in half. Place on a piece of parchment paper and set inside a bamboo steam basket. Cover to let rise for another 30 minutes. Repeat with remaining dough pieces.
6. Prepare a large pot of boiling water to place the steam basket on. When the dough has risen a second time and steam is rising from the pot, place the steam basket on top. Steam the buns for ten minutes.
7. Remove from the steam but do not open the steam basket. Let sit for five minutes before placing buns on a cooling rack.

Oyster Mushroom Duck Filling

1. Combine all the marinade ingredients in a medium bowl. Shred your oyster mushrooms and toss them generously in teh marinade.
2. Heat a skillet over medium-high heat. Add the oyster mushrooms and cook for about 5-7 minutes, turning every minute or so until caramelized. Remove from heat.

Assemble the Bao Buns

1. Prep any veggies and toppings you are using. If making your own pickled cucumbers, slice a cucumber and place it in a jar. Fill it halfway with vinegar/apple cider vinegar and the other half with hot water. Add a little sugar if desired and let sit for at least 30 minutes or make ahead of time. They last in the fridge for several days.
2. Place a little of the duck oyster mushroom mix in the bottom of the bao bun. Top with desired veggies, peanuts, sesame seeds, and a little sriracha mayo. Serve warm and store any leftovers in an airtight container in the fridge for 2-3 days. Bao buns can be frozen for up to three months.

Give Them a Shot!

Oyster Mushroom Duck Bao Buns are a blast to make and so fun to share with vegan and meat eaters alike! No one has ever had a bad time holding a delicious steamed bun filled with savory duck-vibing mushrooms. So take this as your cue to go give these a try and make sure to share your experience in the comments!

Don’t forget to follow our blog for more exciting recipes! If you have any variations or adaptations, we’d love to hear about them. Happy cooking!

Try these other recipes:

Roasted Cauliflower with Lemon Tahini Dressing

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Oyster Mushroom Duck Bao Buns

These fluffy cloud-like bao buns are filled with insanely delicious oyster mushrooms for a duck-esque taste and texture. Filled with pickled cucumbers, veggies, and a spicy chipotle aioli for a hand-held vehicle of yum.

Course Main Course

Cuisine Chinese

Keyword bao buns, duck, oyster mushroom

Prep Time 1 hour hour 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 2 hours hours

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

Oyster Mushroom Duck Filling

• 1 cup oyster mushrooms shredded
• 1 tsp liquid smoke
• 1 tbsp hoisin
• 1 tsp sesame oil
• 1/2 tsp Chinese five spice
• 1 tsp rice vinegar
• 1 tbsp soy sauce
• 1 tbsp corn starch
• salt and pepper to taste

Bao Buns

• 2 1/2 cups flour
• 2 tsp yeast
• 2 tbsp sugar (optional)
• 2/3 cup warm water
• 1 tbsp olive oil

Toppings

• 1/4 cup shredded purple cabbage
• 1/4 cup sliced pickled cucumbers
• 2 green onions sliced into ribbons
• 2 tbsp cilantro chopped
• 1 tbsp chopped peanuts
• 1 tsp sesame seeds
• 1-2 diced Thai red chiles (optional)
• 2 tbsp sriracha mayo

Instructions

Bao Buns

• Either defrost frozen store-bought bao buns or if you are making your own bao buns: mix the yeast, sugar, and water together. Let sit for five minutes.
• Combine the flour and yeast mixture in a stand mixer and mix for two minutes on low speed. Add the oil and continue to knead for ten more minutes until the dough is smooth and elastic.
• Cover and let rise for an hour in a warm location until doubled in size.
• Turn the dough out on a floured surface and knead for one minute. Using a scale or by eye, divide the dough into 6 equal sections. Prepare 6 pieces of parchment paper big enough to hold one bao bun each.
• Knead each section for a minute or so and then roll out into a flat circle about three inches wide. Brush the edges with a small amount of oil before folding in half. Place on a piece of parchment paper and set inside a bamboo steam basket. Cover to let rise for another 30 minutes. Repeat with remaining dough pieces.
• Prepare a large pot of boiling water to place the steam basket on. When the dough has risen a second time and steam is rising from the pot, place the steam basket on top. Steam the buns for ten minutes.
• Remove from the steam but do not open the steam basket. Let sit for five minutes before placing buns on a cooling rack.

Oyster Mushroom Duck Filling

• Combine all the marinade ingredients in a medium bowl. Shred your oyster mushrooms and toss them generously in teh marinade.
• Heat a skillet over medium-high heat. Add the oyster mushrooms and cook for about 5-7 minutes, turning every minute or so until caramelized. Remove from heat.

Assemble the Bao Buns

• Prep any veggies and toppings you are using. If making your own pickled cucumbers, slice a cucumber and place it in a jar. Fill it halfway with vinegar/apple cider vinegar and the other half with hot water. Add a little sugar if desired and let sit for at least 30 minutes or make ahead of time. They last in the fridge for several days.
• Place a little of the duck oyster mushroom mix in the bottom of the bao bun. Top with desired veggies, peanuts, sesame seeds, and a little sriracha mayo. Serve warm and store any leftovers in an airtight container in the fridge for 2-3 days. Bao buns can be frozen for up to three months.

The post Oyster Mushroom Duck Bao Buns appeared first on The Hungry Carrot.

Not yo’ Mama’s vegan chili is an incredibly flavorful and complex spicy chili made with red wine, cocoa powder, and adobo chilis. It’s sure to replace your favorite chili recipe. Perfect for a cozy meal on a winter evening and pairs even better in a homemade bread bowl.

Ingredients

Ancho Chili Powder: This stuff is seriously better than regular chili powder and if you like heat, it’s exceptional in this recipe. Made from just dried poblano peppers, it has a superior flavor compared to the milder mixed chili powder version. If you don’t like a ton of spice though, swap them out!

Chipotles in Adobo: Another one of my favorites in this recipe is the chipotle peppers in Adobo sauce. They are jalapenos that are dried and smoked giving them an incredible depth of flavor. Another spicy ingredient so please modify as necessary!

Beans: Use whatever kind of bean you like. I prefer pinto beans, but cannellini beans and kidney beans are also dynamite in this chili.

Red Wine: A dry red goes a long way to impart a bold rich flavor once the alcohol burns off. It balances the spice and gives a wonderful depth.

Cocoa Powder: The bitter earthiness of unsweetened cocoa powder is such a nice balance and pairs so well with the chili spices.

Instructions

1. Over medium heat, add the olive oil to a large stockpot and saute the onion for 5-7 minutes until translucent.
2. Add the garlic and saute for 1-2 minutes or until fragrant.
3. Stir in the tomato paste and let it cook for 2-3 minutes until it darkens in color. This is essential to get the best flavor from the tomato paste.
4. Mix in the chili powder, cumin, paprika, and oregano. Modify the chili powder and paprika for your spice preferences. For more heat, use ancho chili powder and smoked paprika. For less heat, use regular chili powder and regular paprika.
5. Deglaze the pot with the red wine scraping any browned bits off the bottom of the pot. Let cook for a minute or two until the alcohol vapors cease.
6. Add the stock, beans, cocoa powder, bay leaf, Worcestershire, adobo chilis, tomatoes, brown sugar, and salt and pepper. Heat to a rapid simmer and then turn down the heat to a gentle simmer on low. Reduce to one diced chili pepper for less heat or omit it altogether.
7. Cook for a minimum of 30 minutes. Ideally, simmer the chili for 2-3 hours stirring every 10 minutes to bring out an incredibly complex flavor.
8. Serve warm with your favorite toppings like cilantro, red onion, vegan sour cream, or cheese.

Try these other recipes:

Vegan Burrata Cheese

Vegan Bread Bowls

Blistered Balsamic Tomatoes

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Not Yo’ Mama’s Vegan Chili

An incredibly flavorful and complex spicy chili made with red wine, cocoa powder, and adobo chilis. It's sure to replace your favorite chili recipe. Perfect for a cozy meal on a winter evening.

Course Main Course

Cuisine American

Keyword chili, spicy, vegan

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 tbsp olive oil
• 1 yellow onion-diced
• 5 cloves garlic-minced (adjust to taste)
• 1 can tomato paste
• 3 tbsp ancho chili powder (substitute for regular chili powder for less spice)
• 1 tbsp cumin
• 1 tsp smoked paprika (substitute regular paprika for less spice)
• 1 tbsp oregano
• 1 cup dry red wine
• 1 1/2 cup vegetable broth
• 2 15 oz cans pinto beans
• 1 15 oz can black beans
• 1 tbsp cocoa powder
• 1 bay leaf
• 1 tbsp vegan Worcestershire (substitute soy sauce or tamari)
• 2 chipotle in adobo-diced (add a tbsp of the adobo sauce to up the heat)
• 1 28 oz can diced tomatoes
• 2 tsp salt
• pepper to taste
• 1 tbsp brown sugar
• cilantro for garnish

Instructions

• Over medium heat, add the olive oil to a large stockpot and saute the onion for 5-7 minutes until translucent.
• Add the garlic and saute for 1-2 minutes or until fragrant.
• Stir in the tomato paste and let it cook for 2-3 minutes until it darkens in color. This is essential to get the best flavor from the tomato paste.
• Mix in the chili powder, cumin, paprika, and oregano. Modify the chili powder and paprika for your spice preferences. For more heat, use ancho chili powder and smoked paprika. For less heat, use regular chili powder and regular paprika.
• Deglaze the pot with the red wine scraping any browned bits off the bottom of the pot. Let cook for a minute or two until the alcohol vapors cease.
• Add the stock, beans, cocoa powder, bay leaf, Worcestershire, adobo chilis, tomatoes, brown sugar, and salt and pepper. Heat to a rapid simmer and then turn down the heat to a gentle simmer on low. Reduce to one diced chili pepper for less heat or omit it altogether.
• Cook for a minimum of 30 minutes. Ideally, simmer the chili for 2-3 hours stirring every 10 minutes to bring out an incredibly complex flavor.
• Serve warm with your favorite toppings like cilantro, red onion, vegan sour cream, or cheese.

Notes

• This chili is even better the next day once the flavors have melded in a wonderfully complex way. 
• Keep the chili in the fridge for up to 5 days or freeze for up to 3 months. Thaw before reheating. 
• To add some tang, throw in a tsp of apple cider vinegar. 
• This chili is spicy as written! Adjust your spices and peppers to suit your palate. 

The post Not Yo’ Mama’s Vegan Chili appeared first on The Hungry Carrot.