Step 1

Mix sugar and yeast in warm water/unsweetened plant-based milk until well-combined. If this is the first time using your yeast, let the mixture sit for about 10 minutes. If you see a foamy top, then, your yeast is good, if not, then it's expired.

Step 2

Mix flour and salt until well-combined in a large mixing bowl. Then, add in the yeast mixture and oil.

Step 3

Using a dough hook, knead the mixture into a soft dough. Transfer dough onto a cleaned surface until knead until you get a smooth top.

Step 4

Place the dough back in the bowl, cover with a lid, and proof until double its size.

Step 5

Mix sugar and yeast in warm water/unsweetened plant-based milk until well-combined.

Step 6

Place flour and salt on a cleaned surface like a mound.

Step 7

Using your palm or a bottom of a bowl, make a hole in the middle. Slowly pour in the yeast mixture while bringing the flour from the side to the middle.

Step 8

Knead into a soft and smooth dough then place it in a bowl. Cover and let it proof until double its size.

Step 9

First, shred zucchini into a bowl and massage it with 1 teaspoon of salt. Cover and let it rest for 30 minutes to draw out the moisture.

Step 10

Meanwhile, in a heated non-stick pan with a drizzle oil, sauté mushrooms until aromatic. Set aside.

Step 11

Shred carrot into a small bowl.

Step 12

After 30 minutes, place zucchini in a nutmilk bag and squeeze out all the liquid. Transfer the drained zucchini into a large bowl.

Step 13

Add the carrot, mushrooms, and chopped onions. Season accordingly.

Step 14

Transfer proofed dough onto a cleaned surface, roll it into a log and divide into 14 equal portions. Then, roll each dough into a ball and set aside, covered.

Step 15

Work with one dough at a time. Roll out the dough into about 5" oblong shape, then fold the dough into half. Roll it out again and fold for the second time. This step is to remove as many air bubbles as possible. (See Notes)

Step 16

Then, roll the folded dough into a circular wrapper.

Step 17

Fill the middle of the wrapper with a spoonful of filling, then pleat to seal. Set aside, covered and continue with the rest of the dough.

Step 18

Heat a 10" non-stick pan and add about ½ tablespoon oil.

Step 19

Place the buns pleated side down in one layer and cook until the bottom turns slightly golden over low med heat.

Step 20

Add about 1 cup of water, place a lid over and cook until all water has evaporated. Then, turn off the heat.

Step 21

Once the buns are done cooking, place a plate in the pan, and flip to remove or remove the buns with a spatula. Serve warm with your favorite sauces.