Plant Based Carrot Quinoa Sung Choi Bao

If you have some garlic, sesame oil, tamari, lettuce and onion on hand then you have the base ingredients for Sung Choi Bao and whatever you’d honestly like to team with it! I used up some leftover cooked quinoa the other day to make this with carrots, I actually think it’s my favourite variation to date – you can check out the Mushroom Sung Choi Bao here too.
Use whatever veggies you like in it – broccoli, eggplant, roast pumpkin pieces, grated cooked sweet potato they’d all work incredibly well and are an easy way to get more veggies into a meal that’s delicious and simple to pop together too.

This recipe is gluten-free, dairy-free, vegan, and serves 2 people. Simply double or triple for a larger family serve.

sung choi bao

Plant Based Carrot Quinoa Sung Choi Bao

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


  • 2 teaspoons coconut oil
  • 4 cloves garlic peeled and sliced
  • 400 g carrot grated
  • 1 ½ cups quinoa cooked
  • ¼ cup water
  • 1 tablespoon sesame oil
  • 3 tablespoons tamari or gluten free soy sauce
  • 4 asian shallots finely chopped
  • ¼– ½ bunch coriander leaves and stalks finely chopped
  • Crushed peanuts to serve, optional
  • Lettuce leaves – ice berg preferably, to serve


  • Heat coconut oil in a large fry pan or wok, and sliced garlic and sauté for 30 seconds.
  • Add carrot and quinoa and cook for 4 minutes.
  • Add water, sesame oil and tamari and cook a further 4 minutes.
  • Next, add chopped shallots and coriander and cook for 3 minutes.


Serve hot with lettuce leaves, extra chilli and peanuts if desired.
Tried this recipe?Let us know how it was!
Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine Chinese
Keyword carrot, garlic, lettuce, peanuts, Quinoa, sesame oil, tamari
Allergy Dairy Free, Gluten Free, Lactose Free, Legume Free, Nightshade Free, Refined Sugar Free, Wheat Free
Value Halal, Kosher, Paleo, Vegan

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About the Author: Jacqueline Alwill

Jacqueline Alwill is a Nutritional Medicine Practitioner, accredited member of the Australian Traditional Medicine Society, author and presenter. She is dedicated to improving the health, wellbeing and happiness of all individuals. Jacqueline has established herself as a leading Australian nutritionist, author, presenter, director of wholefoods catering company, Brown Paper Kitchen and in 2018 she successfully launched an online meal delivery service, Brown Paper Eats. Jacqueline’s philosophy in health lays the foundations for the experience clients and the community have in her practice, workshops and the food they cook and taste. “At the heart of Brown Paper Nutrition is sharing good health with those around you. Giving people an experience in nutrition, health and wellbeing that makes them feel empowered to start and continue a journey to optimal health”.

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