CBD Superfood Hempeh & Chickpea Steamed Bao Buns
Thanks to our friends at Smiling Hara we are able to recreate many delicious dishes in a way that is flavorful, protein-rich, and vegan!
Steamed buns originated in Northern China and have since found their way into America, where they are also enjoyed as a hearty meal or snack.
They are traditionally filled with meat, but our CBD Superfood version is filled with Asian Miso Ginger Smiling Hara hempeh and chickpeas for an equally flavorful vegan alternative!
These look complicated to make, but they are actually quite easy to prepare. The simple dough rises for one hour before you can roll out small rounds to hold the filling.
It’s a recipe that will impress and bring joy to friends and family and leave everyone wanting to make these in their own home!
CBD Superfood Hempeh & Chickpea Steamed Buns Recipe
- 1/2 c. chickpeas
- 1 c. crumbled Asian Miso Ginger Hempeh
- 1 recipe teriyaki sauce or 1/3 cup store bought
- 1/4 tsp white pepper or use black pepper
- 1 tsp toasted sesame seeds
Bun Dough Ingredients:
- 3/4 cup warm water
- 2 tablespoons sugar
- 2 tsp active yeast
- 2 cups flour + more for dusting
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1 tablespoon oil
- In a bowl, combine warm water, sugar and yeast until the sugar is well mixed. Let it sit for 2 minutes or until the mixture becomes frothy.
- In another bowl, mix the flour, salt and baking powder. Add the yeast mixture and oil. Mix well and then knead by hand for 4 to 5 minutes (or 2–3 minutes in a stand mixer.
- Sprinkle the top with oil and cover with a towel. Let it rise for an hour.
- *To time the process appropriately, be sure to let dough rise for 40 minutes before preparing the filling. In a sauté pan, sauté chickpeas in olive oil with a dash of salt and pepper for 10 minutes. Remove from heat and place in a bowl.
- Remove hempeh from packaging and crumble into small pieces in the same bowl. Add remaining filling ingredients and mix until well combined.
- Move filling mixture back into the sauté pan on medium-low heat. Cover and cook for 10 to 14 minutes or until the sauce thickens and forms a glaze. Set aside to cool before making the buns.
- When dough is fully risen, punch it down and knead for a few seconds. Divide dough into 10 equal parts. Shape each division into a ball then roll it out to a 4 to 5 inch circle.
- Add about 2 tablespoons of filling to the center of each round. Pleat and seal until each bun is formed (for visual guidance, this video can show you how to shape the buns).
- Boil water in a pot with a steamer insert. Once the water is boiling, place steamed buns on top, with space between each bun (they will expand while cooking). Steam for 12 to 15 minutes. Cool for a few minutes before serving.