Vegan Crispy Bottom Veggie Buns

I came up with this Vegan Crispy Bottom Veggie Buns recipe to enjoy flaky, golden-brown buns filled with a savory mix of vegetables. These plant-based buns feature a perfectly crisp bottom and a tender steamed top, delivering delightful textures and savory flavor in every bite.

Why You’ll Love This Recipe

I love how the crisp, golden base contrasts with a pillowy steamed dough and a flavorful veggie filling. These buns are entirely plant-based, easily customizable, and ideal for snacking, lunchboxes, or appetizer spreads. The contrast of textures feels special—even for everyday comfort food.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For Dough

• All-purpose flour

• Active dry yeast

• Warm water or plant-based milk

• Sugar

• Salt

• Neutral oil

For Filling

• Shredded cabbage (e.g. Napa or green)

• Carrot, grated or finely chopped

• Shiitake or button mushrooms, finely chopped

• Green onions or scallions, sliced

• Garlic, minced

• Ginger, minced

• Soy sauce or tamari

• Sesame oil

• Salt and pepper

For Crisping

• A small amount of oil for pan-frying

• Optional: Sesame seeds or scallion bits for garnish

Directions

1. I activate yeast by combining warm water (or plant milk), sugar, and yeast; let it sit until foamy.

2. I mix flour and salt in a large bowl, then add the yeast mixture and oil. I knead until a smooth, elastic dough forms; then I cover it and let it rise until doubled.

3. While the dough rises, I prepare the filling: I stir-fry garlic, ginger, mushrooms, carrots, and cabbage in oil until tender. I season with soy sauce, sesame oil, salt, and pepper, then let it cool.

4. I divide the dough into equal portions and roll each into a circle. I spoon a portion of filling into the center, then pleat the edges and seal each bun securely.

5. I let the filled buns rest for a short second rise.

6. I heat a small amount of oil in a nonstick skillet over medium heat. I place buns seam-side down and cook covered until the bottom is golden brown and crisp.

7. I add a splash of water to the pan and cover immediately to steam the tops—continuing until the buns are cooked through and the tops are soft and tender.

8. I remove the lid and let any excess moisture cook off, restoring crispness to the bottoms. I garnish as desired and serve warm.

Servings And Timing

This recipe typically yields 8 to 12 buns, depending on the size.

• Prep time (dough + filling): about 40–50 minutes

• Dough first rise: 1 to 1½ hours

• Assembly and second rise: about 20 minutes

• Cooking: about 15–20 minutes (in batches)

• Total time: around 2½ to 3 hours

Variations

• I sometimes swap in julienned bell peppers, spinach, or bok choy for more variety.

• I add crumbled tofu or tempeh seasoned similarly for extra protein.

• I stir in chopped water chestnuts or bamboo shoots for crunch.

• I adjust seasonings—adding chili paste, hoisin sauce, or five‑spice powder for different flavor profiles.

• I make a gluten-free version using a blend of gluten‑free flours and xanthan gum, though texture will be softer.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I briefly pan-fry the bottoms again over medium heat or steam them until warmed through, then remove the lid to crispen the bottoms. These buns also freeze well: I flash freeze individually, then store in a freezer bag for up to 2 months; when ready, I thaw and reheat with the same method.

FAQs

What Kind Of Dough Works Best For Crispy Bottom Buns?

I use a simple yeast dough made with either warm water or plant-based milk. The key is a smooth, elastic texture that rises well and seals tight around the filling.

Can I Use Other Vegetables In The Filling?

Absolutely. I often mix in bell peppers, spinach, bok choy, or tofu. I make sure everything is finely chopped so the buns seal properly.

Do I Need To Steam The Buns After Frying?

Yes. I fry the bottoms first and then add a splash of water and cover to steam, ensuring the filling cooks through and the tops stay soft while the bottoms stay crisp.

How Can I Make These Gluten‑Free?

I substitute with a gluten‑free flour blend plus xanthan gum, and I reduce hydration slightly. The texture won’t be quite as chewy, but it still works well.

Can I Freeze These Buns?

Definitely. I flash freeze them individually once cooled, then store in the freezer for up to two months. I thaw and reheat by steaming or pan-frying to restore crispiness.

Conclusion

I love making these Vegan Crispy Bottom Veggie Buns whenever I crave savory, plant-based bites with delightful texture contrasts. With a crisp, golden bottom; tender top; and flavorful veggie filling, they make for a satisfying snack, lunch, or appetizer. I appreciate that much of the prep can be done ahead, so serving warm, homemade buns feels effortless and rewarding.

Print