coconut milk buns sliders

Vegan buns coconut

On my one-week-trial of being vegan I went to the probably worst place to test my self challenge at the Dalsonist’s favorite food market.  Now try resisting in the presence of grilled beef burger patties, sweet marinated pork belly or melted grilled cheese. I refuse to settle for tacos guacamole or chips, hence, I came with up with my own street food offer: Steamed buns with veggie filling, served as a slider.

For the milk buns, combine flour , some coconut milk, dash of salt and some baking soda in a bowl and mix well. I used on c. 2 cups of flour, half a tsp of baking soda. Roll the dough into small balls  and place them on piece of parchment paper in a bamboo steamer.

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Now any vegetable works for the filling. I cut some white flesh sweet potato, onions and brown mushrooms and spread the pieces onto a baking tray. Drizzled with olive oil, salt, herb mix and chili flakes they are baked until crisp.

I put the buns and some cut up veggies and the steamer onto a pot of boiling water.

The sauce is key here now, which gives the entire thing the whohoo-vegan-tastes-good-experience. I combined some hoisin sauce (check the ingredients list!), with smoked paprika, regular paprika and chili powder in a bowl. Add some peanut butter (crunch or smooth) and stir well.

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Once the buns are done, half them, spread one side with the sauce and fill them with the grilled and steamed veggies. Add some cilantro, salad or pickles  for likings. Drizzle the rest of the sauce across the buns.

Vegan buns

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