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
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.
- 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
- 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.
- 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.
- Wraps: Warm the wraps in the oven for 90 seconds, cut them in half.
- 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.