Sticky Sweet & Sour Pumpkin Bao Buns

1/2 pumpkin 
1 tbsp soy sauce or tamari 
1 tbsp maple syrup 
1 tbsp vinegar (rice wine, apple cider, white,… any besides balsamic will work)
1 tsp sesame oil
2 cloves garlic minced
1 inch ginger minced
Chilli flakes or fresh chopped chilli (as much as desired)
1. Preheat oven at 180 degrees 
2. Peel and thinly slice the pumpkin.
3. Make the sweet and sour sauce in a bowl large enough to contain the pumpkin. Mix all ingredients together and add the pumpkin and toss to coat evenly.
4. Place on a tray and bake for 20 minutes, flipping the pumpkin slices halfway through.
5. Once pumpkin is cooked and caramelised, set aside.
Liquid from 1 can chickpeas
1 tbsp Dijon mustard
Splash of vinegar
2 cloves garlic
1 tsp soy sauce or tamari
1 tsp sesame oil
Sriracha to taste
1. In a blender add the chickpea liquid, mustard, vinegar, garlic and salt and blend. As it is blending, slowly and continuously add oil until consistency is firm. 
2. Keep blending and add the soy sauce or tamari, sesame oil and sriracha. Keep side.
Avocado, celery, carrots, herbs, lettuce, sesame seeds,… 
Thinly slice your fillings of choice.
Bao buns:
Here is a recipe for homemade bao buns, or buy from the store to save time :) 
1. Cook bao buns as instructed.
2. Spread your mayo on both sides
3. Place your lettuce, pumpkin, and other fillings of choice and top with herbs and seeds.
4. Close the bun, take a bite, enjoy!
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