My mission to veganise the foods of the world continues with Chinese vegan boa buns with pulled jackfruit ‘pork’! Have you ever tried bao buns? They are h-e-a-v-e-n-l-y! A fluffy bun hugging a succulent, meaty filling marinated in a fragrant salty-sweet marinade, adorned with crispy vegetables, crushed roasted peanuts, spring onions and fresh herbs. For me, it was love at first bite (and sight), which is funny as these were simply meant to be a means to an end.
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When we lived in London and went out for dim sum, Duncan always used to order sweet pork buns known as Cha Siu Bao. Now that we are vegan and have no dim sum restaurants on our doorstep, he misses them a lot so I promised to veganise them. As I was a little intimidated by their intricate pleating, I decided to tackle easier looking fold over buns to begin with. After a few tries and some tweaking, I’ve got the feel for the dough and I look forward to making more variations. If you are an avid bread or dumpling maker, you will have no problem making these! Give them a try, they are really satisfying to make and even more so to eat. If you are short on time or not inclined to get your hands floury, make a trip to an Asian supermarket or your city’s Chinatown and purchase them ready made instead.
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What inspired me to try my hand at Chinese cooking was a BBC show on the culinary delights of China we’ve been watching lately. I knew from the outset that watching the show as a vegan wasn’t going to be the easiest thing to do but I really wanted to find out more about the cuisine of this fascinating country. I was holding up fine until they cut to a scene of live frogs, fish and turtles being sold at a food market with show presenters marvelling about how locals are passionate about the freshness of their ‘ingredients’. That bit sent me a little over the edge, I’ll admit. It just seemed so unnecessarily cruel…Those poor animals treated as inanimate objects!
This dish contains no animal products of course. Its ‘pulled pork’ filling is made from young jackfruit. I’m sure you’ve heard about this clever vegan substitute as it made a massive splash in the plant-based cooking world a year or so ago. I couldn’t get it here for ages, but one of my local shops ordered it for me recently and as soon as it arrived, I already had my heart set on veganising these succulent fold over buns. It’s crazy how pork-like this thing is, it’s amazing really. Funny how changing your lifestyle forces you to get out of your comfort zone and search for alternatives. Suddenly you realise that there is a whole world of cruelty-free options you would have never known about if you never ditched meat.
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