300g Oyster mushrooms (roughly sliced)
50g peanuts
5g fennel seeds
½ chilli (optional)
1 red onion
1 tbsp BBQ Sauce
Splash of olive oil

JAZZ™ Apple Slaw
2 JAZZ™ Apple, cored and thinly sliced
1/4 lemon, juiced
1/2 tsp Dijon mustard
100g white cabbage, shredded
80g carrots, peeled and grated
1/4 sticks celery, thinly sliced
1/2 small red onion, thinly sliced
2 tbsp vegan mayonnaise

Bao Buns
475g strong flour + extra for rolling
25g caster sugar
½ tsp salt
7g instant yeast
125g lukewarm water
170g lukewarm oat milk
20ml sesame oil



Bao Buns

  • Mix the yeast with the water and allow it to dissolve
  • Mix together all the dry ingredients, add the water and yeast mix and 75% of the oat milk. Knead together and if the mix is too dry add the remaining milk as needed.
  • Knead for 15 mins, place a towel over bowel and allow to proof until it has doubled in size.
  • Knock the dough back down, and cut it into 8/12 equal pieces
  • Roll into oval shapes, brush with sesame oil and fold over, cover with a towel and allow to proof again until doubled in size.
  • Place in steamer for 10 mins.

JAZZ™ Apple Slaw

  • Prepare the ingredients and mix together and season


  • Add a little oil to the pan, toast the fennel seeds, add the red onions and cook for a few mins.
  • Next, add the oyster mushrooms and chilli and cook until soft, approx. 5 mins.
  • Add peanuts and a good squirt of BBQ Sauce and mix well.

To Serve

  • Divide the filling by eight and place on the bao buns with a good spoon of the slaw