VEGGIE CRISPY ‘DUCK’ PANCAKES

Veggie Crispy 'Duck' Pancakes - Very Hungry Explorer

I’m on a mission to make all my favourite meat dishes veggie.  Ideally I don’t want to be eating meat substitutes like soy and tofu all the time, I would rather find suitable vegetables or pulses that I can use instead.

Crispy duck pancakes were one of my all-time favourite dishes, the tastiness of the meat with the crispy crunch of the cucumber, smothered with a smoky sauce.

nom nom nom

Veggie Crispy 'Duck' Pancakes - Very Hungry Explorer

So here is a super quick, easy and healthy way to make a veggie alternative at home.

I tried a few different vegetables that would have a similar texture to the original, before deciding that mushrooms were the best.

No I’m not going to try and convince you that mushrooms taste anything like duck – because that would be stupid, but I think the flavours work really well.

I went for shop bought Hoisin sauce for speed, but if you want to make your own, BBC Good Food has a tasty recipe.

 

These are perfect for a quick lunch, or serve them with a side of egg fried rice for dinner.

Veggie Crispy 'Duck' Pancakes
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Cook time: 
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Serves: 2
 
A delicious vegetarian alternative to Crispy Duck Pancakes. Super quick and easy to make at home.
Ingredients
  • 4 Small tortilla wraps (if you can't get hold of really small wraps, just cut standard wraps in half)
  • 300g Oyster Mushrooms
  • 300g Chestnut Mushrooms
  • ½ Cucumber
  • Bunch (5ish) Spring Onions
  • 1 Tbsp Sesame Oil (if you don't have any, olive oil is fine)
  • 1 Tbsp Soy Sauce
Instructions
  1. Mushrooms: Chop the mushrooms, Heat a frying pan and add the Sesame Oil, Add the mushrooms to the pan as well as the Soy sauce, Fry for approximately 4 minutes - or until cooked.
  2. Vegetables: Rinse the cucumber and Spring Onions, (if you wish to peel the cucumber you can) cut the cucumber into sticks and shred the spring onions into small strips.
  3. Wraps: Warm the wraps in the oven for 90 seconds, cut them in half.
  4. To Serve: Spread some hoisin sauce on the wrap, add in the mushrooms, cucumber and spring onions.
 

I eat these all the time now, plus I didn’t realise just how versatile hoisin sauce is; it has become my favourite dipping sauce for crudite as well.

Let me know what you think. Plus what other dishes would you like me to veggify.

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