These Vegan Bao Buns are soft, fluffy, pillowy, and perfect for stuffing with your favorite savory fillings. Made with a simple yeasted dough and steamed until light and tender, these lotus leaf-style bao buns are easier to make than they look and freeze beautifully for later.
They are completely vegan-friendly and perfect for tofu, mushrooms, vegetables, jackfruit, seitan, or any filling you love. Serve them as a fun dinner, party appetizer, or meal prep base for quick Asian-inspired meals.
Why You’ll Love These Bao Buns
- Super soft and fluffy
- Vegan-friendly
- Great for sweet or savory fillings
- Perfect for meal prep
- Freezer-friendly
- Made with simple ingredients
- Easier than they look
- Great for tofu, mushrooms, veggies, or plant-based meats
What Are Bao Buns?
Bao are Chinese steamed buns made from a soft yeasted dough. The word “bao” actually means bun, so “bao buns” technically means “bun buns,” but it is the name many people use.
There are many types of bao. Some are filled before steaming, while others are shaped like folded semicircles and filled after steaming. This recipe makes lotus leaf bao buns, which are folded and steamed, then opened like a soft little sandwich.
They are perfect for stuffing with sticky tofu, hoisin mushrooms, crispy vegetables, vegan “duck,” or any filling you like.
Ingredients
- 2½ cups all-purpose flour
- 1½ teaspoons instant yeast
- 1 teaspoon baking powder
- 2 teaspoons sugar
- 1 teaspoon salt
- 6 tablespoons unsweetened non-dairy milk, preferably soy milk
- 6 tablespoons warm water
- 1 tablespoon neutral oil, plus extra for brushing
Ingredient Notes
All-Purpose Flour
All-purpose flour works best because bao buns should be soft and light, not chewy like traditional bread.
Instant Yeast
Instant yeast can be mixed straight into the flour and does not need to be activated separately.
Baking Powder
Baking powder helps make the buns extra fluffy and light.
Non-Dairy Milk
Soy milk works especially well because it has a good protein content, but oat milk, almond milk, or another unsweetened dairy-free milk will also work.
Oil
A little oil makes the dough softer and more tender. Use any neutral oil.
Sugar
A small amount of sugar adds light sweetness and helps balance the dough.
Salt
Salt is important for flavor, so do not skip it.
Equipment Needed
- Large mixing bowl
- Rolling pin
- Bamboo steamer, metal steamer, or steamer insert
- Parchment paper
- Wok, frying pan, or large pot for steaming
A bamboo steamer is ideal because it creates less condensation, but a metal steamer works too.
How to Make Vegan Bao Buns
Step 1: Make the Dough
In a large mixing bowl, combine the flour, instant yeast, baking powder, sugar, and salt.
Add the non-dairy milk, warm water, and oil.
Mix until a rough dough forms.
Step 2: Knead the Dough
Knead the dough for about 10 minutes, or until smooth and stretchy.
The dough should be slightly sticky but not wet. If it feels too sticky, add a small spoonful of flour, but do not add too much or the buns may become dry.
Step 3: Let the Dough Rise
Place the dough in a lightly oiled bowl.
Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 4: Divide the Dough
Punch down the risen dough and knead it briefly.
Divide it into 10 equal pieces.
Roll each piece into a smooth ball.
Keep the dough balls covered so they do not dry out.
Step 5: Shape the Bao Buns
Roll each dough ball into an oval shape, about ½ cm thick.
Lightly brush the surface with oil.
Fold the oval in half to create a semicircle.
Place each folded bun on a small square of parchment paper.
Step 6: Second Rise
Arrange the buns in the steamer, leaving space between them because they will expand.
Cover and let them rise for 30 to 40 minutes, or until puffy.
Step 7: Steam the Buns
Place the steamer over a wok, frying pan, or pot filled with cold water.
Make sure the water does not touch the buns.
Bring the water to a boil over high heat.
Once boiling, reduce the heat to medium and steam for 10 minutes.
Step 8: Rest Before Opening
Do not open the lid right away.
Remove the pan from the heat and let the buns rest, covered, for 5 minutes.
This helps prevent them from deflating.
Serve warm with your favorite fillings.
Best Fillings for Vegan Bao Buns
These fluffy bao buns are perfect with:
- Sticky hoisin tofu
- Crispy mushrooms
- Teriyaki tofu
- BBQ jackfruit
- Korean-style cauliflower
- Seitan strips
- Pickled cucumber
- Shredded carrots
- Vegan mayo
- Fresh cilantro
- Chili crisp
- Sriracha
- Sesame seeds
Tips for the Best Bao Buns
Use a Kitchen Scale If Possible
Baking is more accurate with weight measurements, especially for dough recipes.
Don’t Add Too Much Flour
Bao dough should be soft and slightly sticky. Too much flour can make the buns dry.
Let the Dough Rise Fully
A good rise gives the buns their soft, fluffy texture.
Use Cold Water for Steaming
Start with cold water and let the buns warm gradually as the water comes to a boil.
Don’t Open the Lid Immediately
Letting the buns rest for 5 minutes after steaming helps keep them fluffy.
Prevent Condensation
If using a metal steamer, wrap the lid in a clean kitchen towel to stop water droplets from falling onto the buns.
Storage Instructions
Bao buns are best eaten the same day they are made, but leftovers can be stored in an airtight container at room temperature for 1 to 2 days.
Reheat in a steamer for a few minutes or microwave briefly until soft and warm.
Freezing Instructions
Bao buns freeze very well.
Let them cool completely after steaming.
Place them in a freezer-safe bag or container and freeze for up to 2 months.
To serve, thaw at room temperature, then reheat in a steamer for a few minutes or microwave for a few seconds.
Frequently Asked Questions
Do I Need a Bamboo Steamer?
No. A bamboo steamer is helpful, but you can use a metal steamer or steamer insert. If using metal, cover the lid with a towel to prevent condensation from dripping onto the buns.
Can I Freeze Bao Buns?
Yes. Bao buns freeze beautifully. Cool completely before freezing and reheat before serving.
Can I Make Bao Buns Gluten-Free?
This recipe is not designed for gluten-free flour. Bao dough depends on gluten for structure, so it is best to use a specific gluten-free bao recipe instead.
Can I Use Active Dry Yeast?
Yes, but you may need to activate it in the warm water first with the sugar before adding it to the flour.
Why Did My Bao Buns Deflate?
They may have been over-proofed, steamed at too high heat, or the lid may have been opened too quickly after steaming.
Recipe Information
Prep Time: 45 minutes
Cook Time: 15 minutes
Rising Time: 1 hour 30 minutes
Total Time: 2 hours 30 minutes
Servings: 10 buns
Final Thoughts
These Vegan Bao Buns are soft, fluffy, and perfect for stuffing with your favorite plant-based fillings. They may look impressive, but the process is simple once you follow the steps.
Make a batch, freeze the extras, and you’ll always have pillowy bao ready for tofu, mushrooms, vegetables, or any delicious filling you love.