Vegan Bao Buns with Portobello Mushrooms

These vegan bao buns with portobello mushrooms are so simple to make! Sliced portobello mushrooms are cooked in a spicy soy sauce marinade, and paired with quick pickled onions, simple greens, and sliced tomatoes, in between a fluffy whole wheat tortilla.

I was browsing through the produce section of Costco yesterday when I came across some beautiful organic portobello mushrooms.

With the upcoming July 4th holiday coming up, I grabbed them thinking I’d make some simple mushroom burgers.

Then as I was at our supermarket I saw some soft whole wheat tortillas. When I got into the kitchen I was inspired to try my hand at making vegan bao buns!

These buns are somewhat of a cross between a Mexican taco and a Korean bao bun. A true authentic bao bun is a puffy soft white flour type of bun.

These are made using a soft whole wheat tortilla that is store bought. Hence, why this recipe is so quick, easy, and the perfect vegan prep meal!

We had this food cart court in our downtown that was open during lunch. There were some amazingly delicious carts, and one of my favorites was a Korean cart that served up the most amazing mushroom bao buns!

Unfortunately, the food court closed up shop some years ago, and I haven’t been able to get my hands on those buns!

So, while I had planned to make burgers, the soft whole wheat tortillas reminded me of a healthy bao bun, which motivated me to try something different!

I thinly sliced the mushrooms, doused them in soy sauce, sriracha, and sweet chili sauce.

Then cooked them stove-top, sandwiched them between buns with some quick pickled onions, and the result was a simple portobello bao bun that makes for an easy weeknight dinner!

Why you’ll these Vegan Bao Buns with Portobello Mushrooms…

• Easy and quick to make
• Whole food plant-based recipe
• Naturally Vegan
• Dairy-Free
• Perfectly seasoned portobello mushrooms
• Authentic flavors
• Great weeknight meal
• Mushrooms give a meaty texture to the buns

Ingredients You’ll Need

• Portobello Mushrooms-You’ll need at three large mushroom caps.
• Soft whole wheat tortillas-I found these in my grocery aisle with the taco shells.
• Onion-You can use while, yellow, or red onion. Slice into thin strips.
• White Vinegar-Cover the onions in white vinegar to create a quick pickle.
• Fresh Spinach-Use fresh spinach or other fresh greens as a base for your buns. Use the leftovers to make a quick salad to serve with the buns.
• Soy Sauce-No extra salt is needed to season.
• Sriracha-This gives the marinade a spicy undertone. A little goes a long way.
• Sweet Chili Sauce-A combination of spicy and sweet for the marinade.
• Ginger-Fresh minced ginger adds a great depth of flavor to the marinade.
• Fresh Tomatoes-Slice into small wedges.

Tools and Equipment

Shallow Casserole Dish-You’ll need a shallow casserole dish or bowl to marinate the mushrooms.

Small Bowl-You’ll also need a small bowl to marinate the onions in vinegar for a quick pickle.

Large Sauté Pan-You’ll use this pan to cook the mushrooms.

How to Make Vegan Bao Buns with Portobello Mushrooms – Step by Step

Step 1: Slice portobello mushrooms into long strips. Place in shallow bowl. Cover with soy sauce, sriracha, sweet chili sauce, and ginger. Marinate for a minimum of 10 minutes.

Step 2: While mushrooms are marinating thinly slice onions. In a small bowl cover with vinegar. Allow to sit for 10 minutes.

Step 3: Heat pan to medium high heat. Transfer marinated portobello mushrooms to pan. Sauté for 5-8 minutes or until cooked through.

Step 4: Cover buns with spinach or fresh greens. Add pickled onions, marinated mushrooms, and tomatoes. Enjoy!

Recipe will make 8 buns. A serving is 2 buns.

Top Tips for Making the Perfect Vegan Bao Buns with Portobello Mushrooms

• Thoroughly wash mushrooms before slicing. Use a wet paper towel or soft brush to gently remove any dirt.
• Slice the portobellos into thin long strips.
• Slice onions into thin long strips.
• After mushrooms are done cooking. Remove from pan, and add any extra marinade from the marinating bowl to the pan. Simmer on low to thicken. Use the sauce to drizzle on top of the buns for added flavor!

Variations

Can’t Find Whole Wheat Buns-If you can’t find the soft whole wheat tortilla buns in your grocery store, you can use a different type of tortilla, such as a corn tortilla. Although, it will take on more of a taco feel than a bun. You can also find authentic bao buns in many Asian grocery stores. Or you can make your own bao bun.

Marinade-Add your favorite Asian seasoning to the marinade. Try teriyaki sauce, or hoisin sauce. If you don’t have fresh ginger use dried.

How to Keep and Serve

Serving Suggestions

Serve with a light side salad of spinach, tomatoes, and pickled onion. Use your leftovers from your bun fillings.

You could also serve this with a light soup like this Vegan Miso Soup by From My Bowl.

Store and Keep

Store any leftovers in the refrigerator in an air tight container for 3-4 days. I store the mushrooms, onions, and buns in their own containers, and assemble when I’m ready to eat.

Check out these other easy weeknight meals!

• Lavash Wrap with Roasted Veggies
• Vegan Mushroom Pasta with Spinach
• Vegan Mushroom Soup

If you’ve tried these Vegan Bao Buns with Portobello Mushrooms, please rate the recipe and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!