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!!
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>1 tbsp plant-based chicken seasoning<item-todo-done><item-todo-done>1 tbsp Chinese 5 spice<item-todo-done><item-todo-done>600g king oyster mushrooms<item-todo-done>
<item-todo-done>6 tbsp hoisin sauce<item-todo-done><item-todo-done>2 tbsp sesame seeds<item-todo-done><item-todo-done>10g coriander leaves<item-todo-done><item-todo-done>1 medium cucumber<item-todo-done><item-todo-done>8 spring onions<item-todo-done><item-todo-done>12 Chinese pancakes<item-todo-done>
Preheat oven to 180°C, fan setting | Forks | Mixing bowl | Roasting tin | Spoon | Serving bowl