• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Keeping the Peas
  • Recipe Index
  • Courses
    • Breakfast
    • Main Dishes
    • Dessert
    • Salad
    • Soup
    • Sides and Appetizers
    • Breads and Muffins
    • Snacks
    • Sauces and Dressings
    • Smoothies and Drinks
    • Roundups
  • Special Diet
    • Gluten-Free
    • Oil-Free
    • Refined Sugar Free
    • Nut Free
    • Soy Free
  • Cooking Method
    • Air Fryer
    • Instant Pot
  • Vegan Tips
  • E-Book
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Main Dishes
  • Breakfast
  • Desserts
  • Vegan Tips
  • E-Book
×

Home » Courses » Mains » Vegan Bao Buns with Portobello Mushrooms

Vegan Bao Buns with Portobello Mushrooms

Published: Jul 3, 2020 Modified: Sep 1, 2020 by Alison Corey

  • Share
  • Tweet
Jump to Recipe - Print Recipe
mushroom tacos

This post may contain affiliate links.  As an Amazon Associate I earn from qualifying purchases. Please read my disclaimer.

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.

vegan bao buns with mushrooms, spinach, onion, and tomato

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!

overhead of three mushroom buns with side salad

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, onion, spinach, and whole wheat tortillas on platter
  • 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.

marinated portobello mushrooms

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

sliced onion in bowl covered with vinegar

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

mushrooms in pan

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

bao bun with mushrooms, spinach, tomato, and onion

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!
vegan bao buns on plate with spinach salad

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.

vegan bao buns on plate with mixed salad

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.

mushroom buns on turquoise plate

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!

vegan bao buns with mushrooms, spinach, onion, and tomato

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.
5 from 5 votes
Print Pin Rate Save Recipe Saved Recipe
Course: Main Course
Cuisine: korean
Keyword: portobello mushroom buns, vegan bao buns
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 2 buns per person
Calories: 176kcal

Ingredients

Buns

  • 3 portobello mushrooms
  • 1 cup fresh spinach
  • 3 tomatoes sliced into wedges
  • 8 whole wheat tortillas

Pickled Onions

  • 1/2 cup vinegar
  • 1 small onion thinly sliced

Marinade

  • 3 tbsp soy sauce
  • 1/4 cup vegetable stock
  • 1 tsp sriracha
  • 2 tsp sweet chili sauce

Instructions

  • 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.
    marinated portobello mushrooms
  • While mushrooms are marinating thinly slice onions. In a small bowl cover with vinegar. Allow to sit for 10 minutes.
    sliced onion in bowl covered with vinegar
  • Heat pan to medium high heat. Transfer marinated portobello mushrooms to pan. Sauté for 5-8 minutes or until cooked through.
    mushrooms in pan
  • Cover buns with spinach or fresh greens. Add pickled onions, marinated mushrooms, and tomatoes. Enjoy!
    bao bun with mushrooms, spinach, tomato, and onion

Video

Notes

  • 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 bowl. Simmer on low to thicken. Use as a sauce to put on top of the buns.
  • Store leftovers in the refrigerator for 3-5 days.

Nutrition

Calories: 176kcal | Carbohydrates: 34g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 905mg | Potassium: 655mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1503IU | Vitamin C: 18mg | Calcium: 68mg | Iron: 2mg
Pin this recipe for later!
  • Share
  • Tweet

Reader Interactions

Comments

  1. SHANIKA

    July 05, 2020 at 11:09 pm

    5 stars
    This sandwich looks so amazing! I love the use of mushrooms for a nice meaty texture!

    Reply
  2. Kushigalu

    July 05, 2020 at 11:40 pm

    5 stars
    Bao buns are my new favorite And I am waiting to try this combo with mushroom. So delicious

    Reply
  3. Irina

    July 06, 2020 at 12:05 am

    5 stars
    I always wanted to try to make something with portobello mushrooms; it seems that I am getting a chance with your recipe. I love it and will make it!

    Reply
  4. Emily Liao

    July 06, 2020 at 12:13 am

    5 stars
    Love this vegan version of a bao bun! The grilled mushrooms were so tasty and didn’t feel like I needed meat.

    Reply
  5. Jill

    July 06, 2020 at 1:07 am

    5 stars
    Looks like a flavorful and healthy meal. I don’t think about mushrooms enough as a main course. I’ll have to try your recipe.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hi! I'm Alison!

I'm a plant-based vegan, married to a meat eater, with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen. My goal is to create simple and flavorful main dishes, salads, snacks, and the occasional dessert that I feel good about feeding my family, and they delight in eating.

More about me →

Popular Posts

  • Air Fryer Potato Wedges with Herbs
  • Peanut Butter Overnight Oats | Vegan and Gluten-Free
  • How to Make an Oat Milk Latte 5 Ways
  • Top 16 Best Vegan Gift Baskets

Follow Me

  • Facebook
  • Instagram
  • Pinterest

Latest Stories

green broccoli smoothie in stemless wine glass garnished with broccoli floret and spinach leaf

Healthy Broccoli Green Smoothie

healthy vegan shamrock shake topped with chocolate shavings and spinach leaves

Healthy Vegan Shamrock Shake

banana peach smoothie in a highball glass topped with chia seeds, mint, and a peach slice

Banana Peach Smoothie Story

healthy chocolate coconut truffles on gray plate

Healthy Chocolate Coconut Truffles

Footer

↑ back to top

Keeping the peas as seen in

About

  • About Me
  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • Work With Me
  • Copyright

Copyright © 2021 Keeping the Peas