Oumph! Bao
4/5
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Ingredients:
280g Oumph! Pulled BBQ Chunks
8 bao buns
80g sriracha mayo
80g pickled carrots
80g pickled red cabbage or ready made kimchi
40g pickled cucumber
1 red chilli, chopped
Fresh coriander, to taste
6 tbsp black pepper sauce, to taste
4 tbsp peanuts, chopped
Vegetable cooking oil, for frying
Pickling brine
100ml spirit vinegar 12% or rice vinegar
200ml granulated sugar
300ml water
Sriracha mayo
300g vegan mayo
Sriracha sauce, to taste
Cooking Instructions:
Now, fry the Oumph! Pulled BBQ Chunks in a little oil, add black pepper sauce and fry until it’s an almost dry consistency.
Steam the bao buns. Fill the buns with the pickled veg and Oumph!
Drizzle on the mayo and top with chopped chilli, peanuts and chopped coriander.
Pickles:
Cut the vegetables you’re pickling into even sized pieces. Mix the veg and pickling brine and pour over the rest of the brine until covered.
Leave for approx. 2-3 hours before serving. Keep any leftover pickled veg in a sealed jar in the fridge.
Sriracha mayo:
Mix the mayo and a little bit of the sriracha sauce at a time, and taste it until it’s as spicy as you like it.
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Best vegan products about by far ?
Anonymous
So blown away by that burger of yours really like that it is in the freezer and cardboard package too ?
Anonymous
Absolutely love this stuff
Anonymous
In my eyes you can’t go wrong with Oumph!
Anonymous
Fantastic vegan food
Anonymous
That pulled Oumph! is amazing-I do it with a green pepper and noodles in garlic frylight
Anonymous
That stuff is amazing!! Tbh everything they do is! ??
Anonymous
That oumph! doner meat mate is banging man and I’ve got more coming this week in my shopping
Anonymous
This is the best thing ever ?
Anonymous
For lunch today I made some buttery rice, with green beans and Oumph! sticky ribs. I’m my eyes You can’t go wrong with Oumph!, these “ribs” in particular are probably my favourite. They are also very tasty in sandwiches.
Anonymous
I keep coming back to Oumph! because no one can beat their texture or flavors, and it’s plant-based protein.
Lovisa Berglund