Veggie Peking Duck with crispy oyster mushroom

This dish has been an absolute winner in our household this summer! It looks spectacular, and the flavours are amazing. 


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!



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



  • 240 gr wholewheat or white flower (240 gr is 1 cup)
  • 3 small or 2 large free-range or organic eggs
  • 400 ml (plant-based) full milk
  • ½ tsp salt
  • 1 tbs olive oil


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




  • 400 gr oyster mushroom, in strips of 1 cm
  • 1 tsp Chinese Five Spices powder
  • 1 tsp ground black pepper
  • 2 tbs soy sauce
  • Hoisin sauce
  • A bit of oil to bake in
  • 1 large carrot, julienne cut in strips of 12 cm
  • 3 spring onions, only the bottom white part, julienne cut in strips of 12 cm
  • 1/3 cucumber, peeled, with seeds removed, and julienne cut in strips of 12 cm



  • Fresh coriander
  • Green pepper, cut in rings
  • Chives



A blender to mix the batter



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!




Mirjam Leslie-Pringle

Mirjam Leslie-Pringle is a food expert, photographer and owner of the popular vegetarian recipe blog Born and raised in the Netherlands, Mirjam left Amsterdam three years ago with her family to start a new adventure on the island of Ibiza. Together with her husband, three kids, four horses, three dogs and a cat, Mirjam’s days are filled with work, fun, and of course, healthy and delicious food.