A Chinese favourite, bao buns (also known as lotus leaf buns) are super soft white steamed buns loaded with flavoursome fillings. In this recipe by Healthy Luxe, these fillings include crunchy sliced cucumber and carrot, sesame seeds, and vegan pulled jackfruit ‘duck’ cooked a mouth-watering hoisin sauce. Drool! You can find bao buns in your local Asian grocer, and now even in the frozen section of select supermarkets.
To make the ‘duck’, she’s used Amazonia’s Original Tender Jack. Made from Certified Organic young jackfruit hand harvested in Sri Lanka, this meat substitute is taking the plant-based cooking world by storm! With its tender, pulled meat texture and subtle taste, jackfruit is super versatile. It’s a great source of fibre and can be used to replace meat in all your favourite savoury dishes – think tacos, burgers, pizzas and more!
In this recipe, simple sizzle our jackfruit with leeks, mushrooms and hoisin sauce. Once the jackfruit has softened and soaked up the sauce, you can start pulling it apart in the pan to achieve a pulled meat texture. Load up your bao buns with the jackfruit mixture and vegetables of choice. For a little extra heat, slice up some fresh chilli and enjoy! If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Hoisin ‘Duck’ Bao Buns
Lunch, Dinner, Tender Jack
1 tbsp olive oil
1 large leek, sliced
200 grams mushrooms, sliced
1/4 cup water
1 box Amazonia Tender Jack Original
2-3 tbsp hoisin sauce
6 Bao Buns
1 carrot, cut into small slices
1 cucumber, sliced
Sesame seeds, to serve
Heat olive oil in heavy based pan.
Sauté leeks and mushrooms for approximately 5 minutes, stir and gradually add water.
Add jackfruit and hoisin sauce, continue to cook over medium heat. Stir and add more water as needed. Simmer for 10 minutes and start gently pulling apart the jackfruit.
Spoon a generous amount into the Bao Buns. Top with sliced vegetables and sesame seeds.
Serve with additional sauce (optional) and enjoy.