Bao Buns with Crispy No-Chicken & Slaw
with kimchi mayo & gomashio
Heb je een bamboe stoommandje of stoompan in huis? Verwarm de bao buns dan hierin. Gebruik kleine velletjes bakpapier zodat de bao's niet aan elkaar plakken.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
2 piece
Bao buns
(Contains Wheat)
1 piece
Vegan schnitzel
(Contains Soy, Wheat, Barley, Gluten May be present Mustard)
1 piece
Persian cucumber
piece
[Persian] cucumber
75 g
Slaw mix
⅓ sachet(s)
Gomashio-herb mix
(Contains Sesame, Celery)
2.5 milliliters
Sesame oil
(Contains Sesame)
5 milliliters
Soy sauce
(Contains Soy, Wheat)
20 g
Kimchi sauce
¼ bunch
Scallions
Not included in your delivery
¼ tablespoon
Olive oil
1 tablespoon
White wine vinegar
1.5 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°. In a large bowl, mix half of the white wine vinegar with a third of the mayonnaise. Add the cabbage and carrot, mix everything together and season with salt and pepper. Set aside until ready to serve. Combine the kimchi sauce, soy sauce and the rest of the mayonnaise in a small bowl and set aside until ready to serve.
In a salad bowl, combine the rest of the white wine vinegar and add a pinch of salt. Cut the cucumber in half lengthways, remove the seeds with a spoon and then slice it into crescents. Mix the cucumber with the dressing and season with salt and pepper to taste.
Bake the bao buns in the oven for 4 - 5 minutes. Heat the olive oil in a frying pan over medium-high heat. When the oil is hot, fry the vegan schnitzel for 2 - 3 minutes on each side or until golden-brown. Turn the schnitzel over every now and then so it doesn't burn.
Cut the vegan schnitzel in half and cut open the bao buns. Spread some of the kimchi mayo onto the buns and serve the rest on the side. Fill each bun with some of the slaw and half a schnitzel. Serve the bao buns on plates with the rest of the slaw and cucumber salad. Garnish with the gomashio and garden herbs.