Put the flour, maple syrup and coconut milk into a food processor and process until a dough forms. Remove and lightly knead the dough on a lightly foured surface. You may need a little four because it is a wet dough. Roll out 4 to 5 balls of dough. Place the balls into paper muffin holders and place into the steamer basket with lid, in a single layer. I like to use a bamboo steamer. Place the covered steamer over a pan of boiling water and steam for 10 minutes.

In a medium bowl, toss the chicken, mushrooms and chili with the hoisin sauce. Set aside.

Heat a medium non-stick pan and lightly toast the sesame seeds. Set aside.

Place the broccolini in a steamer and steam for 3-5 minutes or until bright green and still has some firmness. You could also place in a microwave-safe container and microwave for 1 minute.

Heat the oil in the pan you used for sesame seeds. When hot, add the vegan chicken mixture and saute for 5 minutes. Add the broccolini and saute another minute or two.

Place the chicken and vegetables onto a plate. Sprinkle with the sesame seeds. Serve with some hoisin sauce on the side and lime wedges.

Cut hot coconut buns in half and spoon vegan chicken mixture in, squeeze a lime wedge over it, a little extra hoisin sauce and eat.