Vegan duck pancakes
These irresistible crispy Asian wraps are a healthier alternative to your Chinese takeaway favourites. The vegan duck pancakes have all the sweet and salty taste of their non-vegan counterparts and maintain a nice meaty texture from the mushrooms. I’ve served these moreish hoisin wraps to meat-loving friends to whom it took some considerable time to work out that they were plant-based!
Chestnut mushrooms are bursting with vitamin D and the addition of the salty superfood seaweed, along with the sweet and smoky sauce, makes for a killer combo that will leave you hungry for more. And of course, no vegan duck pancake would be complete without the fresh accompaniment of the cucumber and spring onion to bite through all those deep flavours.
Crispy vegan wraps
The crispy tofu wraps are so quick and easy to make at the same time as the others, that it almost seems rude not to cook them up! I buy my marinated tofu from my local Chinese supermarket. But if you don’t have one of those nearby then most major supermarkets sell a smoked or marinated tofu in the vegetarian cool section. Or why not marinate your own in some Chinese 5 spice? The Romero peppers not only add a delicious sweetness and a powerful punch of vitamins C, A and E to the recipe, but they add some colour along with the leaves.
Serve your wraps to friends or family over a Friday night film, as a starter or a meal in themselves. If there are any leftovers, which I seriously doubt, then they can be heated up again the next day, or even packed up cold for a lunchbox.
Pulled mushroom, seaweed & hoisin wrap (AKA Vegan duck pancakes)
- 400 g chestnut mushrooms
- 30 g dried seaweed
- 4 x mini tortilla wraps
- 1/2 bunch spring onions
- 1/3 cucumber
- 15 ml of soy sauce
- 2 tsp smoked paprika
- 2 tsp agave (or honey)
- 2 tsp hoisin sauce
To make the vegan duck pancakes preheat the oven to 200°C. Shred your mushrooms into a baking tray by pulling them apart and then bake for 15 minutes until beginning to brown. In the meantime, cut the dried seaweed into slices and make your smoking sauce by mixing the soy sauce, paprika and agave in a bowl.
Once beginning to brown, remove the mushrooms and stir through the smoky sauce and seaweed. The seaweed will soak up the liquid the mushrooms have released and rehydrate. Return everything to the oven for another 10 minutes to caramelise.
Finely slice your spring onions and cucumber into batons. When the mushroom mixture is ready, heat the wraps for 30 seconds in the microwave. Top with some hoisin sauce, a couple of spoonfuls of the mushroom and seaweed mix and some spring onion and cucumber batons.
Crispy Tofu, Sweet red pepper and chilli wrap
- 150 g marinated tofu
- 1 x Romero pepper
- 4 x mini tortilla wraps
- 2 tsp sweet chilli sauce
- A handful of shredded lettuce
You can prepare the crispy tofu vegan wraps at the same time as the others. Simply slice the Romero pepper and dice up the marinated tofu, adding both to a second baking tray for the whole time that the mushroom mixture is cooking.
Once ready to serve heat up the tortilla wraps and spread a dollop of sweet chilli sauce on the base. Top with the roasted tofu and pepper mixture and finish with a sprinkling of shredded lettuce.
For a healthy low-carb Asian main course idea try Spicy Satay King Prawn Courgetti Noodles