Serves 4–6 — makes 12 buns
Ingredients
- 12 vegan bao buns (shop-bought frozen or fresh – double-check label for dairy/egg) Optional: Make your own? I can give you a vegan bao dough recipe too.
- 8 Heck Meat-free Sausages
- 1–2 tbsp neutral oil (sunflower, rapeseed, etc.)
- 100ml vegan BBQ sauce (check it's honey-free – look for smoky or bourbon-style)
- 1 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp maple syrup or agave syrup
- 1 tsp rice vinegar or apple cider vinegar
- 1 tsp garlic paste or 1 clove finely grated garlic
- ½ tsp smoked paprika
- Optional: pinch of chilli flakes for heat
- 1¼ cups (about ¼) red cabbage, finely shredded
- 1 carrot, grated or julienned
- 2 spring onions, thinly sliced
- 1 tbsp rice vinegar
- 1 tsp sugar
- Pinch of salt
- Fresh coriander or mint leaves
- Toasted sesame seeds
- Vegan sriracha mayo (mix sriracha + vegan mayo) or plain vegan mayo
- Optional: sliced chillies or crushed peanuts
Method:
1. Pickled Slaw (do this first):
- Toss cabbage, carrot, and spring onion with vinegar, sugar, and salt in a bowl.
- Set aside to lightly pickle while you prep everything else (15–30 mins ideal).
2. Cook the Heck Meat-free sausages:
- Heat oil in a pan over medium heat.
- Cook sausages following packet instructions
- Slice in half lengthways once cooked if you want them to fit better in the buns.
3. Make the Sticky BBQ Glaze:
- In a bowl, mix all glaze ingredients.
- Pour over the cooked sausages in the pan.
- Let it bubble and reduce, turning sausages to coat.
- Cook for 3–5 minutes until sticky and shiny. Add a splash of water if too thick.
4. Steam the Bao Buns:
- Steam buns according to packet instructions (usually 6–8 minutes in a bamboo steamer or over a pan with boiling water).
5. Assemble the Bao Buns:
- Open each steamed bao.
- Add a generous spoon of slaw.
- Top with sticky sausage halves.
- Drizzle with vegan sriracha mayo or extra glaze.
- Sprinkle with sesame seeds, herbs, and any extras you like.