Editor's Rating


Best-Ever Vegan Steamed Buns

by our editor Phoebe Thorburn (creator of Honeybunch of Onion Tops)

Watch the video by Phoebe how to make them here 

Vegan + Oil Free + Refined sugar free


If you got our new November issue you will love this recipe because it is the perfect addition to your 21 Day Meal Plan.


Makes 15+ buns




2 tbsp mixed dried mushrooms, finely chopped

1 cup boiling water

2 garlic cloves, minced

1 tbsp ginger, minced

stalks of 1 coriander bunch, finely chopped

10 button mushrooms, roughly chopped

100g shiitake mushrooms, roughly chopped

2 tbsp rice wine vinegar

2 tbsp sweet chilli sauce

2 tbsp tamari/soy sauce

4 spring onions, finely sliced

150g firm tofu, crumbled

2 potatoes, cubed small and boiled

1 small sweet potato, cubed small and boiled

1/2 bunch coriander leaves, chopped

400g tin coconut mylk

2 heaped tins (the coconut mylk tin) SR flour

pinch of salt

hoisin to serve




  1. Start by peeling the potatoes and then cutting them into small cubes. Prepare the Thermie for steaming by filling the bowl halfway with water, then putting the potato cubes in the Varoma basket on top of the Thermie. Steam potatoes for 20 mins (or until cooked) / Varoma / soft speed.
  2. Next soak the dried mushrooms in boiling water. Set aside in a small bowl while preparing the filling.
  3. Add the ginger and garlic to TM bowl and chop 3 sec/ speed 7.
  4. On a cutting board chop the button and shiitake mushrooms into small chunks.
  5. Add a splash of water + chopped up mushrooms (not the dried mushrooms) to the Thermie. Then sauté for 3 min / 90 degrees / soft speed.
  6. Add vinegar, soy and sweet chilli sauce as well as the dried mushrooms and their juice and cook for another 5 min / 90 degrees / soft speed.
  7. On a chopping board chop up the spring onion and tofu into small chunks. Then add to the rest of the mixture and cook for 3 min/ 90 degrees / speed 2.
  8. Pour the mixture (filling) into a separate bowl. Rinse the TM bowl, then add coconut milk, flour and salt to the Thermie to make the dough and knead for 2 min.
  9. Once the dough is ready tip onto a floured surface and roll into a thick log. Cut into 12-14 discs.
  10. To assemble the buns (best to watch the video – linked below) grab a piece of dough and put it in the palm of your hand creating an oval shape as you flatten it. Fill with some mixture (about 1-2 tbsp) and then pull the dough over the mixture, pinching to fasten. It should look like a plump golf ball. They will enlarge in size, so don’t worry about having little dough covering the filling, it will rise around it. Repeat with all the little discs.
  11. Finally put the buns into little round silicon moulds, and then steam in the Varoma basket. To do this, fill the TM bowl halfway with water, put the silicon moulds in the basket, and steam for 20 min / Varoma / speed soft.
  12. Eat straight away or leave in the basket for later. They are delicious with some hoisin or soy sauce, yet ultimately stand triumphant on their own.


Subscribe to Phoebe’s YouTube channel and learn how to make them in conventional way by clicking here.