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A close up image of a bao bun filled with tempeh and greens on a wooden table.

Vegan Bao Burger with Peking Tempeh

Combining two of my food loves, yum cha and burgers, this Vegan Bao Burger is filled with gorgeous Asian flavours and the goodness of protein-rich tempeh. 
5 from 2 votes
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Course: Brunch/Snack/Main | Burger
Cuisine: Asian
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 serves
Calories: 227kcal
Author: Amanda Logan

Ingredients 

  • 250 grams plain tempeh

Peking Marinade

  • 1 tablespoon tamari or soy sauce
  • 1 tablespoon maple syrup
  • 3 tablespoon hoisin sauce
  • ½ teaspoon Chinese five spice
  • ½ inch thumb, fresh ginger
  • 1 teaspoon sesame oil plus more for the herb salad
  • 1-2 tablespoon peanut oil
  • 6-8 plain bao buns
  • 1 handful fresh coriander
  • ½ cup purple cabbage, finely sliced
  • red chillies to serve
  • 1-2 finely sliced scallions to serve

Instructions

Peking Tempeh

  • To make the tempeh, break the tempeh block in to small chunks (¼ cm pieces) and set aside.
  • Combine the tamari, maple, hoisin sauce, Chinese five spice, freshly finely- grated ginger and sesame oil in a bowl and stir to combine. Stir in the tempeh and set aside. 
  • To prepare the bao buns, fill a saucepan (sized to fit your steamer) with 1-2 inches of water. Bring the water to a simmer and place a steamer basket on top of the saucepan. Place the bao buns in the steamer and steam, with the lid on, for around 7 minutes or until the buns are soft and fluffy. 
  • While the buns are steaming, heat the peanut oil in a medium skillet or pan over medium heat. Add the tempeh and marinade and cook, stirring frequently, for 5 - 6 minutes or until the tempeh is cooked through. Remove from the heat. 
  • Combine the coriander, cabbage, chilli and sliced scallions in a small bowl and toss with a few drops of sesame oil. 
  • To assemble the vegan bao burgers, remove the steamed buns from the steamer basket and carefully slice in half keeping the bun intact. Add a good amount of the coriander/cabbage salad, followed by the peking tempeh. Serve with additional chopped chilli (optional) and additional hoisin sauce. 

Nutrition

Calories: 227kcal | Carbohydrates: 27g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Sodium: 303mg | Potassium: 213mg | Fiber: 1g | Sugar: 7g | Vitamin A: 150IU | Vitamin C: 4.8mg | Calcium: 82mg | Iron: 2.3mg
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