Vegan Japanese Curry Bread Buns

Looking for a unique and hearty vegan treat that’s both savory and satisfying? These Vegan Japanese Curry Bread Buns are the perfect combination of soft, fluffy bread filled with flavorful, comforting curry!

Imagine pillowy soft bread buns stuffed with a rich, mildly spicy Japanese curry filling, made with vegetables and plant-based ingredients. The combination of curry and bread makes each bite a deliciously warm, savory experience.

These buns are the perfect snack or meal for anyone craving something comforting, flavorful, and plant-based. They’re perfect for meal prep, lunch, or when you want to try something different that will impress your taste buds!

Ready to bake up these savory delights? Let’s make some Vegan Japanese Curry Bread Buns and enjoy a deliciously satisfying treat today!

Why You’ll Love This Recipe

• Crispy Outside, Soft Inside: These buns have a light, crispy shell with fluffy bread wrapped around a rich, savory curry.
• Plant-Based Comfort Food: Everything is vegan-friendly—no dairy, no eggs, no animal products.
• Great for Meal Prep: You can make a batch ahead, freeze them, and reheat anytime.
• Customizable: The curry filling can be adapted to use leftover veggies or added spice.
• Fun to Make: Whether you’re baking or frying, this recipe is a joy to shape and cook.

What You Need to Know Before You Start

Prep Time: 35 minutes
Cook Time: 30 minutes
Dough Rising Time: 60–75 minutes
Total Time: About 2.5 hours

Servings: Makes 8 buns (can be doubled for meal prep or gatherings)

Difficulty: Medium — Not hard, but requires patience and timing for dough and filling

Required Kitchen Tools

• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Saucepan for curry
• Wooden spoon or spatula
• Rolling pin
• Frying pan or oven (depending on method)
• Baking tray with parchment (if baking)
• Small brush (for soy milk coating)
• Shallow bowls for breadcrumbs

Ingredients for the Bread Dough and Filling

Dough

Dry Ingredients:

• 1 cup (155g) bread flour
• 1/4 cup (40g) all-purpose flour
• 1 tbsp (9g) corn starch
• 1 tsp salt
• 1 tbsp sugar
• 1 tsp instant dry yeast

Wet Ingredients:

• 1/2 cup warm soy milk (or other plant-based milk)
• 1 tbsp neutral oil (sunflower, canola, or vegetable)

Curry Filling

You’ll need about 1 1/2 cups of thick, cooled Japanese curry.

Ingredients:

• 2 cups diced potatoes (small cubes)
• 1 cup diced carrots
• 1 onion, diced
• 1 bell pepper, diced
• 2 cups water (adjust based on how thick you want the curry)
• 70–80g vegan Japanese curry cubes (make sure they’re free of animal products)
• Neutral oil for sautéing

Coating

• 2 tbsp room temperature soy milk mixed with 1/2 tbsp corn starch (egg wash replacement)
• 1/2 to 3/4 cup Japanese or panko breadcrumbs (more as needed for coating)

Variations for Vegan Japanese Curry Bread Buns

• Add Protein: Stir in some pan-fried tofu cubes or vegan chick’n to make the filling heartier.
• Spicy Kick: Add chili flakes or a touch of curry powder to heat things up.
• Sweet Touch: Mix in a few raisins for a gentle sweetness—just like some traditional kare pan versions.
• Veggie Swap: Use sweet potato, peas, mushrooms, or zucchini in place of or alongside the carrots and bell peppers.
• Bake or Fry: Both methods work. Frying gives a crispier texture, baking is lighter and oil-free.

How to Make Vegan Japanese Curry Bread Buns

Step-by-Step Instructions

1. Make the Curry Filling

1. Heat a tablespoon of oil in a saucepan over medium heat.
2. Add diced onions and sauté until soft, about 3–4 minutes.
3. Toss in the potatoes, carrots, and bell peppers. Cook for another 5–6 minutes.
4. Pour in the water and bring everything to a simmer. Cook until veggies are tender.
5. Lower the heat, add the curry cubes, and stir until completely melted. Let it thicken slightly.
6. Once thick, remove from heat and let the curry cool completely. This is important—the filling must be cool before stuffing the buns.

2. Prepare the Dough

1. In a large bowl, whisk all the dry ingredients together.
2. Add the warm soy milk and oil. Stir until it begins to come together.
3. Knead the dough by hand for about 10 minutes until smooth and elastic.
4. Cover the dough and let it rise in a warm place for 60–75 minutes, or until doubled in size.

3. Shape and Fill the Buns

1. Once risen, punch down the dough gently and divide it into 8 equal pieces.
2. Roll each piece into a smooth ball. Cover and let rest for 10 minutes.
3. Flatten each dough ball into a small circle (about 4 inches wide).
4. Place about 2 tablespoons of the cooled curry filling in the center.
5. Gently pinch the edges together to seal the bun, making sure it’s fully closed.
6. Place seam-side down on a tray lined with parchment paper. Let rest for 15 minutes.

4. Coat the Buns

1. Brush each bun lightly with the soy milk–corn starch mixture.
2. Roll each bun in panko breadcrumbs to fully coat the outside.

5. Bake or Fry

To Bake:

• Preheat oven to 375°F (190°C).
• Place buns on a parchment-lined baking tray.
• Bake for 20–22 minutes, or until golden brown.

To Fry:

• Heat oil in a pan over medium heat to 340°F (170°C).
• Gently lower buns in, seam-side down. Fry until golden on all sides, turning gently.
• Drain on a paper towel-lined plate.

How to Serve Vegan Japanese Curry Bread Buns

These buns are best enjoyed warm, right after baking or frying. Here are a few ways to enjoy them:

• With a dipping sauce: Try a tangy vegan mayo mixed with a bit of mustard or ketchup.
• As a snack or lunchbox item: Pack them up for a portable lunch or mid-day bite.
• With soup or salad: Serve alongside a light miso soup or crunchy slaw for a full meal.
• Party appetizer: Slice them in half and serve with toothpicks for a fun, crowd-pleasing bite.

Storing & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Freeze: These freeze well! Place them in a freezer-safe bag for up to 2 months.
• Reheat: Bake at 350°F (175°C) for 8–10 minutes until warmed through. If frozen, add 2–3 extra minutes.

Tips and Tricks for Success

• Cool the curry fully before filling the buns—warm filling can make the dough soggy and hard to seal.
• Use just enough filling: Overfilling makes sealing tricky. Stick to about 2 tablespoons per bun.
• Seal tightly: Pinch the edges well to prevent leaks while cooking.
• Use fresh breadcrumbs for a crunchier coating if baking.
• Oil temperature matters when frying: Too hot and the buns will brown too quickly without cooking through.

Nutrition (Per Bun)

Nutrient	Amount (Approx.)
Calories	215 kcal
Carbohydrates	32g
Protein	4g
Fat	7g
Saturated Fat	0.5g
Fiber	3g
Sugars	2g
Sodium	240mg

Nutrition will vary based on filling consistency and whether you bake or fry.

FAQs

Can I use store-bought curry?
Yes, just make sure it’s thick and vegan.

Can I make these gluten-free?
You can try gluten-free flour, but the texture will vary.

Can I skip breadcrumbs?
Yes, but they add a signature crisp—baking without them makes a softer crust.

Conclusion

These Vegan Japanese Curry Bread Buns are comfort food with a twist—crispy outside, warm and flavorful inside. They take a little time, but the payoff is a handmade bun packed with rich, curry goodness. Whether you bake or fry, the result is satisfying, cozy, and entirely plant-based.