Vegan Chinese Curry "Beef" Buns

Ingredients

• 1 batch curry "Beef" Filling, choose TVP or lentil-based
• 1 cup almond milk or your choice of plant milk, war, 105°F-115°F
• 1 tablespoon brown sugar
• 2 1/4 teaspoons yeast one envelope traditional or instant
• 3 tablespoons aquafaba chickpea/white bean brine*
• 1 teaspoon sea salt
• 3 1/2 cups all-purpose flour plus extra for kneading
• 1 tablespoon maple syrup
• 1 tablespoon water
• 1 cup hot water
• 1 teaspoon marmite or dark miso paste
• 3/4 cup tvp texturized vegetable protein
• 1/3 cup water cold or room temperature
• 1 tablespoon cornstarch
• 1/2 tablespoon hoisin sauce
• 2 teaspoons soy sauce or tamari/liquid aminos
• 2 teaspoons coconut oil or your choice of cooking oil
• 1 cup chopped onion
• 2 cloves garlic minced
• 4 shiitake mushrooms rehydrated from dried
• 1 1/2 tablespoons Madras curry powder
• 1/4 teaspoon red chili flakes optional
• 1/2 teaspoon sea salt or to taste
• 1 pinch black pepper or to taste

Nutrition

• Calories : 130 calories
• Carbohydrate : 25 grams
• Fat : 1 grams
• Fiber : 2 grams
• Protein : 4 grams
• SaturatedFat : 0.5 grams
• Sodium : 290 milligrams
• Sugar : 2 grams