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Hello guys! We've got something special for you today with a mega collaboration with some of YouTube's finest vegan channels. We present to you Brinner! A fusion of breakfast and dinner and in our taco bao recipe also a fusion of East meets West flavours. In this recipe we've shaped the bao into taco shells and filled them with delicious breakfast options but feel free to fill them with anything your heart desires. Give it a try for your next breakfast or dinner! Enjoy!

10 Vegan Brinner Recipes
https://www.youtube.com/playlist?list=PLPm31TmGOaoSQL2YRY6TN_iQnBvD3c_gz

Be sure to check out the other fabulous Brinner ideas and recipes from the following awesome collaborators:

Feasting on Fruit https://youtu.be/j69aN88Qveo
From My Bowl https://youtu.be/WuMjZpEJiG0
Hot For Food https://youtu.be/-NjH8R6qfKM
Lisa Reimi https://www.youtube.com/watch?v=6StjfZuZk0c&feature=youtu.be
Meat Free Athlete https://youtu.be/3MtmL6gr4Rw
Sweet Simple Vegan https://youtu.be/SEwBdA9BCK0
Two Market Girls https://youtu.be/hpsM6025tz4
The Viet Vegan https://youtu.be/P88DCAFDVU0
Veganlovlie https://youtu.be/Ka1RJg9U8cs

Please LIKE, COMMENT, and SHARE. Click on the Kale Sandwich and SUBSCRIBE for more vegan recipes & vlogs!!!

Basic Bao Dough (makes 6 baos)
1 cup all purpose flour*
1/3 cup cornstarch
1/2 cup warm water
1/2 tsp yeast
2 tbsp sugar
1/4 tsp salt
1/4 tsp vinegar (just a small amount to keep the baos white)
1 tbsp vegetable oil
1 tsp baking powder

*We've always used all purpose flour to make baos and it has never failed us. Not sure how other flours will turn out in this recipe but feel free to experiment!

Mix 1 spoon of the sugar and yeast with water and wait until foamy. Mix flour, cornstarch, remaining sugar and salt together. Make a well and pour in yeast mixture, vinegar and oil. Knead for 5 minutes until a smooth ball forms. Place in an lightly oil bowl, cover and allow to rise for an hour and a half or until doubled in size.

Once dough has doubled in size punch out all the air. Form a 1-inch disk and evenly sprinkle baking powder. Knead dough for 3 to 4 minutes to fully incorporate baking powder. Cut into 6 even pieces. Roll each piece into a ball and roll out each ball to an oval shape, about 1/4 inch thick. Lightly oil and fold to make a halfmoon shape. 

Place in a steamer and cover and steam for 10 minutes on medium heat. For optimum fluffiness do not open the lid while buns are cooking. Wait 5 minutes after turning off heat before opening the lid. Stuff baos with fillings of your choice.

Bao No.1
Southwest tofu scramble, sauteed onions and bell peppers, vegan sausage, diced tomatoes and cilantro

Prepare vegan sausage as per instructions on package.

1 small onion sliced
1 bell pepper sliced
On medium heat, saute onions and bell peppers with a drizzle of olive oil for 8-10 minutes or until onions are caramelized.

Southwest Seasoned Tofu Scramble
100 grams extra firm tofu (roughly crumbled)
1 tbsp nutritional yeast
1/2 tsp black salt* or regular salt
1 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
1/2 tsp cayanne pepper
1/2 tsp oregano
1/4 tsp cumin
1/4 tsp turmeric
Mix tofu with seasoning blend and cook on medium heat with a drizzle of olive oil for 6-8 minutes or until thoroughly heated.

Bao No. 2
Basic tofu scramble, sauteed mushrooms & spinach, dill sauce and green onions

8-10 cremini mushrooms sliced
2 packed cups of spinach
On medium heat, melt 1 tbsp of vegan butter. Add mushrooms and cook for a few minutes until brown. Add 1 clove of finely minced garlic and a good pinch of salt. Add spinach and cook for 1-2 minutes until spinach has just wilted.

Basic Tofu Scamble
100 grams extra firm tofu (roughly crumbled)
1 tbsp nutritional yeast
1/2 tsp black salt* or regular salt
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp turmeric
Mix tofu with seasoning blend and cook on medium heat with a drizzle of olive oil for 6-8 minutes or until thoroughly heated.

Easy Dill Sauce
1 small boiled potato (about 1/2 cup)
1/2 cup hot water
1 tbsp vegan butter or olive oil
1/2 tsp dijon mustard
1/4 tsp paprika
2 tsp lemon juice
1 tsp dried dill or 1 tbsp fresh chopped dill
salt to taste
Blend everything up until smooth. If needed, thin sauce with 1 tsp of water at a time to desired consistency.

*Kala Namak aka black salt is a type of Indian rock salt that imparts a sulfuric smell and taste to foods. It is great for mimicking an egg-like taste onto foods. Give it a try in your next tofu scramble.

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~~~Don't forget to tag us in your photos so we can see your awesome delicious creations! We love seeing your take on our recipes~~~

Music by Birocratic
Song: Tony's Belated Breakfast
https://birocratic.bandcamp.com/
https://chillhop.bandcamp.com/ 

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