PP Pumpkin Buns

Chef: Frank Lee, TaiChiClub

Makes: 12 Buns

Prep Time: 20 min

Dough Rising Time: 30

Cook Time: 5 min

Total Time: 55 min

INGREDIENTS

• ½ c pumpkin puree

• 1 c flour, wholemeal

• 1 c water

• 1 t yeast

• 1 c jicama, shredded

• 1 c carrots, shredded

• 1 c Shitake mushrooms, shredded

• 1 T cilantro chopped

• 1 t soy sauce, (more to taste)

• 1 T nutritional yeast

DIRECTIONS

1. Mix pumpkin puree, flour, yeast, and water.

2. Knead and form a dough, place dough ball in a bowl, cover with a damp towel, and set aside for 30 min.

3. Cook veggies in a sauté pan, for about 5 min. This will be your filling.

4. Roll out the dough. Use a glass, or circular cookie cutter, to make 2” buns.

5. Place about ¼ c of filling in the middle of the dough.

6. Draw corners up and pinch together. Seal the dough so no filling can escape.

7. Place bun in a steamer basket and steam for 8 minutes.

8. Serve while hot with your favorite plant-based sauce.
   

As a practicing Tai Chi teacher in Australia for over 15 years, Frank Lee has always advocated for a balanced, wholistic, and healthy lifestyle. When he turned 67, he decided that the way to be in charge of his own health was to change the way he thought about food and start living a Whole Food Plant-Based way of life. Visit Frank’s amazing website: The Tai Chi Club or on his new Facebook Group: SANE (Sleep, Attitude, Nutrition, Exercise).