For the bao buns

1. In a large bowl combine all-purpose flour, baking powder, yeast and sugar in a large bowl, mix until well combined.
2. In a small bowl mix the melted coconut oil and warm water.
3. Make a well in the dry ingredients and pour in the liquid. Stir with a spoon and then use your hands to knead until the dough comes together. Place dough onto a work surface and knead for 7 minutes, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand.
4. Place the dough in the mixing bowl, cover and set aside in a warm space for 1 hour or until dough is doubled in size.
5. Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for another 7 minutes. Use a rolling pin to roll the dough out to 1 cm thick.
6. Dip your fingers in coconut oil and lightly spread the oil over the surface of the dough. Then use an 8 cm diameter pastry cutter (or a wide rim mason jar) to cut out rounds. Remove the excess dough. Fold rounds in half and flatten slightly with the rolling pin.
7. Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray. Repeat with remaining dough (excess dough can be re-rolled and used).
8. Cover the folded rounds and set aside for 30 minutes.
9. Fill a pot (that fits with your steamer) with water and place over high heat.  When the water is boiling, place the bamboo steamer over the wok and steam buns for 10 minutes. Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes.

For the pickled onions

1. Combine all ingredients in a jar and let sit for 1 hour, then place in the fridge and let sit until ready to assemble.

For the filling

1. In a pan over medium heat add 2 tsp of coconut oil. Once melted add gardein, and cook for 10-12 minutes. add half the packet of sauce, and reserve the other half of the sauce packet until ready to assemble. Then remove from heat.
2. Prepare the other fillings.

For the assembly

1. Heat other half of the sauce packet in a small sauce pan. Grab a steamed bag bun and spread a layer of sauce, followed by a few pieces of beefless gardein strips, carrots, a couple slices of cucumber, a sprig of cilantro and chopped cashews.