Vegan Hoisin Crispy 'duck'

2 servings
1 hr

Okay I have a very special recipe for you!


Vegan hoisin crispy duck bowls: pulled oyster mushrooms 🍄


Do you love Chinese crispy duck pancakes for your takeaway? But do you also want to try a meat free alternative, which is cheaper, healthier and EVEN yummier!


Well this is the dish for you.


The texture of the mushroom was spot on, just like the strands of duck you get at the Chinese. By cooking it slowly, and using another pan to reduce the water you also create that crispy texture. The flavour of the vegan hoisin was delicious and rich, with a zingy zesty touch. All in all this is another fantastic vegan dish which won’t make you miss meat.


I served this on a beg of nutty brown rice, with some fresh finely cut carrot and spring onion, like you would at a Chinese resturant. I also added in a bit of slightly pan fried pac choi which helped soak up that delicious hoisin sauce. This combination worked perfectly however you could swap that for some pancakes/ wraps for a perfect apetiser.


For more exciting vegan and vegetarian recipes, please check out my instagram @the.last.bite.food.blog



crispy 'duck', pulled oyster mushrooms

Recipe details

  • 2  servings
  • Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr
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Ingredients

For the meal

  • 1 bag of oyster mushrooms
  • 2 tsp Chinese 5 spice
  • 1 carrot finely chopped
  • 3 spring onions finely chopped
  • 1 bulb of pac choi (optional)
  • 1/2 cup of brown rice

For the vegan hoisin

  • 1/2 cup soy
  • 1 tbsp tahini
  • 1 tsp minced garlic
  • 2 tsp brown sugar
  • 1/2 a squeezed lime
  • 2 tsp sriracha

Instructions


1. Cut off the caps of your oyster mushrooms and finely chop the lid, then using the back of a fork shred the stems into strips.
2. Add these into a hot frying pan, and place another pan on top, press down using an oven cloth. This is to remove any liquid from the mushrooms and make them turn crispy.
3. After approx 10 mins cooking sprinkle your strands with 5 spice and cover evenly, give a mix, return the mini pan giving it a push down, and continue to cook for approx another 10/15 mins. Occasionally turning the strands.
4.To make your hoisin, add to a bowl, soy sauce, tahini, brown sugar, half a squeezed lime, sriracha, and some minced garlic.
5. Served your crispy duck on a bowl of rice, with some veggies and top with your hoisin sauce.

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