Before You Go!

Get new recipes, health-focused articles, and special offers direct to your inbox each week.

  • Prep-time: / Ready In:
  • Makes 3¼ cups

A bao bun is only as good as its filling, and this savory medley is guaranteed to garner a round of applause from bao enthusiasts and beginners alike. All you need to coax out the flavors of bok choy and mushrooms is a touch of garlic and ginger. Both vegetables are high in water content, so be sure to blanch and squeeze the bok choy and brown the mushrooms to guarantee a flavorful filling. To cut down on prep time, pulse the mushrooms in a food processor so you can focus most of your energy on shaping the perfect bao parcels using our whole wheat bao bun recipe. Dip the finished product in a spicy soy sauce, and you’ll be in blissful bao heaven.

Tip: To make this recipe gluten-free, substitute gluten-free tamari for the soy sauce.

For more vegan bao bun recipes, check out these tasty ideas:


  • 1 lb. bok choy, ends trimmed and washed thoroughly to remove grit
  • 1 lb. fresh shiitake mushrooms (or a mix of shiitake, oyster, and porcini mushrooms), finely chopped
  • 3 scallions, finely chopped
  • 2 to 3 teaspoons grated fresh ginger
  • 3 cloves garlic, minced
  • 1 tablespoon reduced-sodium soy sauce or tamari
  • 1 teaspoon pure cane sugar
  • ⅛ teaspoon sea salt


  1. Fill a large bowl with ice water. Bring a large pot of water to boiling. Submerge bok choy in boiling water 1 minute or until vibrant green and stalks are crisp-tender. Use tongs to transfer bok choy to ice water. Once bok choy is completely cool, drain well. Chop or pulse in a food processor until coarsely chopped. Transfer to a clean kitchen towel and squeeze out excess water.
  2. Heat an extra-large nonstick skillet over medium-high. Add mushrooms and scallions. Cook until mushrooms have released their liquid, stirring occasionally. Cook 4 minutes more or until mushrooms are seared and browned. Add ginger, garlic, soy sauce, and sugar; cook until liquid has evaporated. In a large bowl stir together mushrooms, bok choy, and salt. Taste and adjust seasoning as needed.
  3. Use filling in our vegan bao bun recipe . Alternatively, ladle into lettuce cups or serve over brown rice.

Comments (0)

(0 from 0 votes)
Your Rating has been added Your Comment has been added
Add a Comment and/or Rating
Leave a Reply
Recipe Rating
Please provide a rating
Your email address will not be published. Required fields are marked *
You need to provide a comment or rating to submit


Join our best-selling cooking course at the lowest price ever!

Save $200 Now

Try Our Top-RatedMeal Planner Free

Forks Meal Planner takes the hard work out of making nutritious meals the whole family will enjoy.

Try it for free today
Headshot of Hannah Che
about the author

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.

see more from this author
Forks Meal Planner Free Plan
Free download

Free 5-Day Meal Plan!

Get a taste for healthy, fuss-free meal planning with this free five-day meal plan from Forks Meal Planner!

More from Forks Over Knives

Join our mailing list

Get delicious recipes, expert health advice, culinary tips and
special offers from Forks Over Knives and our curated partners.

Copy link
Powered by Social Snap