Teriyaki Mushroom Bao Buns {oil-free}

Ingredients

• 3/4 cup warm water
• 2 tablespoons organic sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 2 cups unbleached all purpose flour + more for dusting
• 1/4 teaspoon salt
• 1/2 teaspoon aluminum free baking powder
• 1 small red onion (about 1/3 cup), finely diced
• 1 rib celery, finely diced
• 1 medium carrot peeled and finely diced
• 2 garlic cloves, finely chopped
• 8 oz. mushrooms, finely sliced (I used button and shiitake)
• 1 cup finely sliced black kale, de-veined and sliced in to thin ribbons
• 3 tablespoons low sodium soy sauce*
• 2 tablespoons organic rice vinegar
• 2 tablespoons sriracha
• 2 tablespoons pure maple syrup
• 1 tablespoon vegan hoisin sauce*
• 1/2 large cucumbers, thinly sliced
• 1 tablespoon organic rice vinegar
• 1 tablespoon organic sugar
• 1 teaspoon salt
• 1/4 cup low sodium soy sauce*
• 1/4 cup organic rice vinegar
• 1 tablespoon sriracha