In a large mixing bowl, add all of the dry ingredients, and mix together
Add the luke warm water and luke warm oat milk (it's crucial the liquid is room temperature so it reacts with the yeast)
Mix together with your hands and bring together to form a dough, then knead for 8-10 minutes
Once the texture of the dough is springy, pop it back in the bowl with a little oil to help remove it, cover with a tea towel and leave in a warm place for 1 hour
Once the dough has doubled in size (if it's cold you may need to leave it up to 2 hours) knock back the dough and roll into a fat sausage shape
Slice the roll into 8-10 equal portions then lightly flour the surface and a rolling pin.
Make each of the pieces into a rough ball and roll into an circle, around 2cm thick, then add a drop of sesame oil and fold in half (the sesame oil helps it not stick)
Repeat until all of the dough is folded then pop on a baking tray, cover with a tea towel and leave for the final prove for a further 30 minutes
Finely chop the spring onion, the ginger and garlic and fry in a wok with the sesame oil for 4-5 minutes
Drain the jackfruit and discard the hard edges, then add the rest to the frying pan and cook on a high heat for 5-10 minutes then add the hoisin sauce, keep on a medium heat for a further 10 minutes then set aside for the buns
Add 1 tbsp of the filling to the risen dough, then pinch at the top to seal, repeat until all of the pockets are filled
Place the filled buns to a bamboo steamer and steam (If you don't have a steamer you can use a large kitchen strainer, and place it on top of a simmering pot of water )for 8-10 minutes until the dough is spongey to touch
Garnish with coriander and sesame seeds and enjoy!