VEGAN STEAMED BUNS (BANH BAO) RECIPE w/ The Viet Vegan


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Today’s video, I partnered up with Lisa from The Viet Vegan to bring you some delicious vegan Vietnamese Steamed Buns (Banh Bao)!!! This was our first time trying out this exact recipe… so we had some… troubles, to say the least. We did manage to succeed at the end and we ended up with some yummy buns. You can laugh at us while we try to figure our lives out…

● WATCH VEGAN PHO RECIPE ON LISA’S CHANNEL –
https://goo.gl/ETbUXA
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● VEGAN STEAMED BUNS (BANH BAO) WRITTEN RECIPE + INSTRUCTIONS – https://goo.gl/GQbM1Z
● VEGAN PHO WRITTEN RECIPE – https://goo.gl/2Syq4J
● OUR PREVIOUS VIDEO (ASIAN VEGAN GROCERY HAUL) – https://youtu.be/zBrb2r9hm50
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20 comments

  1. Next time, put the soy milk and sugar into the bowl first, then sprinkle the yeast on top and DON’T stir. Just leave it and it will activate and foam up much better and faster 🙂

  2. Oh I want to make this ! Can y’all make some traditional Korean dishes? I saw some on “We Fancy” channel vegan edition . They went to this place called Insadong , and a dish at loving hut

  3. I’m very new to the vegan scene, and the many cookbooks I own are way too tedious. I was so glad to stumble upon your channel. I just want to let you know I enjoy your videos and recipes so much; you’re just too adorable! I made the bahn bao, and doubled EVERYTHING in the recipe. They didn’t turn out as prettily as yours; pinching them closed was too hard, so I made them the Filipino/Chinese way (Siopao — basically upside down). Daughter loved them, and reluctant vegan husband did as well. Until I figured out how to to uniformly size the dough balls, my effort’s total yield was 28 various sizes of bahn bao. My suggestion for those considering making this fabulous recipe, is to prepare, cook and cool the filling the night before, so when the dough is ready, you can get to making the bahn bao right away. It took me from 0600 to 1300 to prepare, cook/cool the filling, and to steam them on the stovetop. I did not want to purchase the traditional bamboo steamer because of storage space constraints, so I used my stock pot’s steamer basket. I don’t know how the Viet Vegan’s mother made this from scratch in time for her to eat it for breakfast. Thank you for sharing, and I look forward to making more of your vegan recipes.

  4. if you’re using yeast, I guess it blooms and then when you mix it with the flour it should get glutinous. If it didn’t it might just be that the yeast was too old.

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