Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

Vegan Crispy Duck and Pancakes | #VegItUp

I used to eat meat and when I did, one of my favourites was Crispy Duck and Pancakes so when it came to doing a bit of #vegitup work, I decided to create vegan crispy duck and pancakes.  And you know what?  It really is simple and amazing too!

Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

I am sure that you will have heard of ‘mock duck’ at some time in your life – especially if you grew up in the 70’s or 80’s.  Well, this recipe uses the Companion brand tinned stuff that you can buy in Chinese Supermarkets, which I might add is way cheaper than the Grano Vita version that you can buy in Holland and Barretts and many other health food stores.

To be honest, I made this for our evening meal and we did have to have pudding afterwards.  For some reason I thought that we would still have the same appetite as when I was a kid when I planned this one in!  So I would actually have this as a starter or as part of a Chinese style platter with spring rolls and other goodies.

Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

The mock duck is made from soya pieces and flavouring.  It comes in a bit of a juice which you will want to drain off for this recipe.  If you’re making some other dishes to go with it, I would save it and add it to the sauce as it has a lovely savoury flavour. (waste not want not, right!)

Vegan Crispy Duck and Pancakes

Ingredients:

2 tins of Mock Duck

1 packet of Chinese Pancakes (I bought mine from Ocado)

Vegan Hoi Sin Sauce (like this one by Sweet Mandarin)

1/2 a cucumber chopped into small cubes

6 spring onions, finely chopped

Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

Method:

And here is the easy bit!

  1. Preheat the oven to 190 C
  2. In an oven proof tin, place the drained mock duck
  3. Pop the tin in the oven and roast for about 20 minutes, the edges should be getting crispy on the ‘duck’
  4. Remove from the oven and using two forks, shred the ‘meat’
  5. Place back into the tin and pop back into the oven for 5 minutes to ensure hot
  6. Dish the vegetables up into little bowls so everyone can help themselves
  7. Heat the pancakes according to the instructions
  8. Serve and enjoy by placing ‘duck’ down the middle of the pancake, followed by the vegetables then a drizzle of Hoi Sin sauce

It really is as simple as that!  This is a perfect go to if you have unexpected guests as you can keep the tins in the cupboard and freeze off the pancakes.

Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

I have been using this mock duck for a few years now and it only occurred to me recently to turn it into vegan crispy duck and pancakes and boy am I glad I did!  I’m not sure whether it is the putting it all together, the Hoi Sin sauce or the memories that make this so good, but whatever it is I know that we’ll be having it again!

I’m certainly looking forward to more #VegItUp adventures for me to experiment with in the kitchen!

Sarah sig

Have you tried mock meat from the Chinese supermarket?  What did you think?
Which meat dish would you like me to #VegItUp for next? 

Let me know in the comments and I’ll get to work with my kitchen antics!

remember to pin it!

Vegan Crispy Duck and Pancakes | #VegItUp | Meat made vegan | Vegan Recipes | Vegetarian Recipes | Sarah Irving | Susty Meals | Manchester | Recipe Creation | Food Blogger

 

Vegan Crispy Duck and Pancakes
Recipe Type: Starter
Cuisine: Chinese
Author: Sarah Irving | Susty Meals
Prep time:
Cook time:
Total time:
Serves: 2
Vegan Crispy Duck and Pancakes The cruelty free way to enjoy a classic Chinese favourite dish!
Ingredients
  • 2 tins of Mock Duck
  • 1 packet of Chinese Pancakes (I bought mine from Ocado)
  • Vegan Hoi Sin Sauce (
  • like this one by Sweet Mandarin
  • )
  • 1/2 a cucumber chopped into small cubes
  • 6 spring onions, finely chopped
Instructions
  1. And here is the easy bit!
  2. Preheat the oven to 190 C
  3. In an oven proof tin, place the drained mock duck
  4. Pop the tin in the oven and roast for about 20 minutes, the edges should be getting crispy on the ‘duck’
  5. Remove from the oven and using two forks, shred the ‘meat’
  6. Place back into the tin and pop back into the oven for 5 minutes to ensure hot
  7. Dish the vegetables up into little bowls so everyone can help themselves
  8. Heat the pancakes according to the instructions
  9. Serve and enjoy
  10. It really is as simple as that! This is a perfect go to if you have unexpected guests as you can keep the tins in the cupboard and freeze off the pancakes.

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