Veggie Peking Duck with crispy oyster mushroom

I've been a vegan for the past year, but I am using eggs in this recipe, only because I find that making vegan pancakes can be quite tricky. In this case, free-range or organic eggs do the trick!

The traditional Peking Duck is usually served on thin pancakes made from rice flour, but this version has a little more body – say goodbye to hunger pangs later in the evening – and is just simply delicious! I'm using the oyster mushroom to replace the duck, and wow what a fantastic sub it is – works perfectly in a vegan shoarma too – this dish is absolutely worth trying. You can take it to the bank, believe you me!

INGREDIENTS

12 servings (about 15 cm in diameter) – preparation time: 40 minutes

FOR THE PANCAKES

Mix all the ingredients together and blend until your batter is smooth.

THE FILLING

GARNISH

EQUIPMENT

A blender to mix the batter

PREPARATION

Bake the pancakes in a little bit of oil.

Heat a non-stick frying pan over a high heat, add half a tablespoon of oil and pour in a thin layer of batter until it’s about 15 cm in diameter. You can also round out the batter with the convex side of a spoon.

Bake on both sides until you have a nice golden-brown pancake. Continue until you have 12 pancakes.

Bake the strips of oyster mushroom in some olive oil, seasoned with the Chinese 5 herbs powder, black pepper and soy sauce, for about 5 minutes until they are slightly crispy.

Spread a tablespoon of hoisin sauce across a pancake and place some oyster mushrooms on top. Add some carrot, cucumber, spring onion, coriander and green pepper (as much as you like) for garnishing and you are done! Enjoy!