Sesame CauliShoots Bao Buns

If you fancy an oriental flavour-packed twist to your lunch then this is the dish for you!

Serves: 2-3
Preparation time: 10 minutes
Cooking time: 15 minutes

You’ll need

For the pickled radish

100g radish, finely sliced
2 tbsp rice vinegar
2 tbsp caster sugar

For the sesame CauliShoots

250g CauliShoots
2 tbsp soy sauce
2 tbsp agave nectar
3 tbsp rice vinegar
1 tbsp toasted sesame oil
1 tbsp sriracha
1 tbsp ginger paste
1 clove of garlic, finely chopped
1 tsp cornflour
1 tbsp toasted sesame seeds, mixture of black and white
For the gochujang mayonnaise
2 tbsp vegan mayonnaise
1 tsp gochujang paste
Juice of ½ a lime
Salt

To serve

6 bao buns
1 carrot, peeled and julienned
Small handful of coriander
More sesame seeds to garnish

What to do

Mix the radishes, rice vinegar and caster sugar in a bowl and put to one side.
Put a large pan of water on to boil, steam the CauliShoots for 3-4 minutes until tender. Remove the CauliShoots and then steam the bao buns according to packet instructions.

Meanwhile, add the soy sauce, agave, rice vinegar, sesame oil, sriracha, ginger paste and garlic to a pan on a medium heat. Whisk to combine and bring to a slight simmer. In a small bowl mix together the cornflour and 2 tsp of water. Add to the pan and simmer until slightly thickened and glossy.

Toss the CauliShoots with the sauce and sprinkle with the toasted sesame seeds.

In a small bowl mix together the vegan mayonnaise, gochujang paste and lime juice with a little salt.

To assemble the bao, spread each bun with a tsp of gochujang mayo, add a couple of sesame CauliShoots, a little carrot and pickled radish and finish with some coriander leaves and more sesame seeds.

Recipe courtesy of CauliShoots

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Melina - Assistant Editor

Hi I'm Melina, a mother of 3 teenage children and with a particular interest in all things health related. I run a busy household and smallholding alongside my work with Silversurfers, which currently includes dogs, fish, hens, ducks and pigs!

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