Plant-based cooking

I learned to make these Vegan Pan-Fried Buns (生煎包) on a rainy weekend and haven’t stopped since. Crispy-bottomed, pillowy on top, and filled with savory cabbage, vermicelli, and carrots, they feel like a small, warm celebration in every bite. They’re perfect for busy weeknights, casual brunches, or serving as a party snack that travels well. If you want another plant-forward comfort option, try a bowl of Italian penicillin soup recipe alongside these buns for a cozy spread. Why you’ll love this dish These buns combine the best textures: a golden, slightly crisp base and a soft, steamed top. Because they’re … Learn more