Sesame CauliShoots Bao Buns

You'll need:

For the pickled radish

• 100g radish, finely sliced
• 2 tbsp rice vinegar
• 2 tbsp caster sugar

For the sesame CauliShoots

• 250g CauliShoots
• 2 tbsp soy sauce
• 2 tbsp agave nectar
• 3 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 1 tbsp sriracha
• 1 tbsp ginger paste
• 1 clove of garlic, finely chopped
• 1 tsp corn flour
• 1 tbsp toasted sesame seeds, mixture of black and white

For the gochujang mayonnaise

• 2 tbsp vegan mayonnaise
• 1 tsp gochujang paste
• Juice of ½ a lime
• Salt

To serve

• 6 bao buns
• 1 carrot, peeled and julienned
• Small handful of coriander
• More sesame seeds to garnish

What to do:

Mix the radishes, rice vinegar and caster sugar in a bowl and put to one side.
Put a large pan of water on to boil, steam the CauliShoots for 3-4 minutes until tender. Remove the CauliShoots and then steam the bao buns according to packet instructions.

Meanwhile, add the soy sauce, agave, rice vinegar, sesame oil, sriracha, ginger paste and garlic to a pan on a medium heat. Whisk to combine and bring to a slight simmer. In a small bowl mix together the corn flour and 2 tsp of water. Add to the pan and simmer until slightly thickened and glossy.

Toss the CauliShoots with the sauce and sprinkle with the toasted sesame seeds.

In a small bowl mix together the vegan mayonnaise, gochujang paste and lime juice with a little salt.

To assemble the bao, spread each bun with a tsp of gochujang mayo, add a couple of sesame CauliShoots, a little carrot and pickled radish and finish with some coriander leaves and more sesame seeds.