Introducing
5 In a large mixing bowl, combine cabbage and onions. Pour vinegar mixture overtop and allow to sit at room temperature for 1 hour, mixing occasionally. Cover and store in refrigerator until ready to use. 6 Place jackfruit pieces on a cutting board. Using a small paring knife, remove any cores from jackfruit. 7 In a saucepan over medium-high heat, bring 4 cups (1 L) water to a boil. Add jackfruit and cook for 10 to 15 minutes, until soft. Strain the jackfruit and place onto a clean cutting board. Using a fork, press down on each piece of jackfruit until a shredded pulled-pork-like texture. 8 In a medium skillet over medium heat, heat grapeseed oil. Add jackfruit and sauté for 5 to 7 minutes, until slightly browned. 9 In a small mixing bowl, mix garlic, ginger paste, hoisin sauce, sesame oil, soy sauce and remaining 2 tbsp (30 ml) water. Add hoisin mixture to jackfruit and continue to cook for 5 minutes, until liquid has absorbed and jackfruit has caramelized. Set aside. 10 Once dough has risen, place onto a clean, dry work surface. The dough shouldn’t be sticky but you may need to dust work surface with a tiny bit of flour. With a rolling pin, roll dough out until ¼-in (0.6 cm) thick. Using a 3½‑in (9 cm) cookie cutter or glass, cut dough into 8 rounds. Using
3 cloves garlic, minced 1 tbsp (15 ml) ginger paste ½ cup (125 ml) hoisin sauce 1 tsp (5 ml) sesame oil 2 tbsp (30 ml) soy sauce
¼ cup (60 ml) vegan mayonnaise ½ cup (125 ml) fresh cilantro leaves ¼ cup (60 ml) chopped roasted peanuts
1 In a medium saucepan over low heat, heat ⅓ cup (80 ml) water and the coconut milk to just warm, then remove from heat. Add yeast, 2 tbsp (30 ml) sugar and 2 tbsp (30 ml) vegetable oil. Mix to combine and let sit for 8 minutes, until the yeast has bloomed. (If it doesn’t bloom, the yeast is inactive and you’ll have to discard it and try with new yeast.) 2 In a large mixing bowl, combine flour, baking powder and ¼ tsp (1 ml) salt. Add yeast mixture and mix to combine. Transfer dough to a clean, dry, lightly floured surface. Knead for 4 minutes, until soft and bouncy. 3 Coat the inside of a clean large bowl with 1 tbsp (15 ml) vegetable oil. Place dough in bowl and cover top of bowl with tightly wrapped plastic wrap. Cover with a tea towel and place somewhere warm to rise for 2 hours. 4 In a small saucepan, bring vinegar, ⅔ cup (160 ml) water and remaining 1 tbsp (15 ml) sugar and 1 tsp (5 ml) salt to a boil. Remove from heat and let cool slightly.
VEGAN JACKFRUIT BAO BUNS 1 cup + 2 tbsp (280 ml) water, divided ½ cup (125 ml) coconut milk 1 tbsp (15 ml) quick-rising yeast (make sure it’s fresh) 3 tbsp (45 ml) granulated sugar, divided 3 tbsp + ¼ cup (105 ml) vegetable oil, divided 2½ cups (625 ml) all-purpose flour ½ tsp (2.5 ml) baking powder 1¼ tsp (6 ml) salt, divided ⅔ cup (160 ml) red wine vinegar 2 cups (500 ml) thinly sliced red cabbage ½ cup (125 ml) sliced red onions 2 × 14 oz (398 ml) cans young jackfruit, strained 1 tbsp (15 ml) grapeseed oil
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