Vegan Crispy "Duck" Pancakes (made with mushrooms)
You don't have to miss out on Crispy Duck Pancakes, just because you follow a plant based diet. These Vegan Crispy Duck Pancakes are made with roasted mushrooms instead of duck.
Servings: 4 people
Ingredients
- 400 grams mushrooms
- 2 tsp Chinese five spice
- 1 tbsp sesame oil
- 16 Chinese steamed pancakes
- 4 spring onions finely sliced into matchsticks
- 1 piece cucumber roughly 6cm long, de-seeded and finely sliced into matchsticks
- 8 tbsp hoisin sauce
Instructions
- Pre-heat your oven to 200C / 392F / gas mark 6.
- Prepare the mushrooms by removing the stalks from the caps. Slice the caps and then shred the stalks using two forks.
- Add the mushrooms to a bowl along with the sesame oil and Chinese five spice. Toss until the mushrooms are completely coated.
- Spread the mushrooms over a baking tray and place in the centre of the oven; roast for 30 minutes or until crispy.
- Serve with the Chinese pancakes (prepared according to the packets instructions unless you've made your own), the thinly sliced cucumber and spring onions and the hoisin sauce.