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.
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Appetizer
Cuisine: Chinese
Diet: Vegan, Vegetarian
Keyword: chinese five spice, mushrooms, sesame oil
Servings: 4 people
- 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
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.