Plant-Based Duck Pancakes

Simple
0:40 m
10 ingredients

Crispy. Duck. Pancakes. We'll give you a second to stop salivating. When we gave up poultry, duck was high on the list of stuff we knew we were going to pine for. We've been perfecting this plant-based version for a while now and it's a total game-changer. These bad boys are a must for that mid-week date night you have coming up. Nothing says "I love you" like perfectly cooked vegan Asian cuisine. If you're after a delicious vegan recipe to cook for a special occasion, or, why not just for dinner tonight?? Vegan duck pancakes for the win!!

Serves: 4

Ingredients

For the "duck"

1 tbsp vegetable oil
1 tbsp plant-based chicken seasoning
1 tbsp Chinese 5 spice
600g king oyster mushrooms

For the pancakes

6 tbsp hoisin sauce
2 tbsp sesame seeds
10g coriander leaves
1 medium cucumber
8 spring onions
12 Chinese pancakes

Before you start

Step 1

Prepare the "duck"

Cut the caps off the mushrooms and finely slice
Shred the stems of the mushrooms with two forks until they look a bit like shredded chicken
Add the oil, chicken seasoning and Chinese five spice to the mixing bowl and stir to combine
Put the mushrooms in a bowl and stir until completely covered

Ingredients

1 tbsp vegetable oil
1 tbsp plant-based chicken seasoning
1 tbsp Chinese 5 spice
600g king oyster mushrooms

Step 2

Roasting the mushrooms

Transfer the shredded mushrooms to a roasting tin, making sure they’re well spaced in the bottom of the tin
Put the tin in the oven and roast for 30 minutes, tossing halfway through to ensure you get an even cook

Step 3

Prepare the rest of the ingredients

Trim and halve the cucumber lengthways. Scoop out the seeds with a spoon
Cut the two long halves into thirds and cut the thirds into fine matchsticks
Trim and half the spring onions length ways
Cut the spring onions into pieces the same length as the cucumber pieces
Cut the spring onions into long shreds

Ingredients

1 medium cucumber
8 spring onions

Step 4

Preparing the pancakes

Prepare the pancakes according to packet instructions

Ingredients

12 Chinese pancakes

Step 5

Time to eat

Take the mushrooms out of the oven, transfer them to a serving bowl
Transfer the prepared veggies to serving bowls and put the bowls on the table
Lay the duck, spring onions, cucumber, sesame seeds and coriander on top of the pancakes, drizzle over some hoisin sauce
Roll the pancakes up neatly and enjoy!

Ingredients

6 tbsp hoisin sauce
2 tbsp sesame seeds
10g coriander leaves