Hannah Che - Forks Over Knives

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Hannah Che

Hannah Che is a chef, writer, and photographer, and the author of the cookbook The Vegan Chinese Kitchen. Her food is informed by tradition and inspired by seasonal produce and her cross-cultural heritage. She is currently based in Portland, Oregon. Find her on Instagram.

All Contributions from Hannah Che (4)

Zucchini, Tofu, and Carrot Bao Bun Filling on a white and blue china plate next to cooked bao buns on a white plate with dipping sauce

Zucchini, Tofu, and Carrot Bao Bun Filling

This luscious bao bun filling is one of three stuffing recipes you can use for our fluffy whole wheat vegan bao buns….

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Bok Choy and Shiitake Mushroom Bao Bun Filling on a white plate next to an image of stuffed bao buns on a blue and white china plate

Bok Choy and Shiitake Mushroom Bao Bun Filling

A bao bun is only as good as its filling, and this savory medley is guaranteed to garner a round of applause…

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Five-Spice Kabocha Squash Bao Bun Filling on white and blue china plate next to an image of stuffed bao buns on a china plate

Five-Spice Kabocha Squash Bao Bun Filling

As one of three filling options for our homemade vegan bao buns, this succulent squash stuffing will leave you reaching for a…

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Hannah Che’s Vegan Bao Buns on a blue and white china plate next to a square dish of spicy soy dipping sauce

Hannah Che’s Vegan Bao Buns

Soft steamed bread stuffed generously with a piping hot, flavorful medley of veggies—it doesn’t get much better than bao. These popular Chinese…

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