Vegan Crispy 'Duck' Cauliflower with Pancakes | Veggie Desserts
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5 from 14 votes

Vegan Crispy Duck (Cauliflower) and Pancakes

This vegan version of the classic Chinese takeaway dish Crispy Duck and Pancakes uses shredded seasoned and roasted cauliflower in place of the meat. It also has easy fresh plum sauce and
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Main Meals
Cuisine: Chinese
Servings: 4
Calories: 338kcal
Author: Kate Hackworthy | Veggie Desserts

Ingredients

For the vegan cauliflower crispy 'duck'

  • 1 head of cauliflower (or 550g/190z frozen florets, defrosted slightly)
  • 1 tbsp maple syrup
  • 1 tbsp cooking oil
  • 1 tsp soy sauce
  • 1 tsp Chinese five-spice

For the pancakes

  • 210 g plain flour
  • 230 ml boiling water
  • 1 tsp cooking oil

For the plum sauce

  • 6 ripe plums
  • 2 tbsp maple syrup
  • 1 tsp rice wine vinegar
  • 1 clove garlic minced
  • ½ tsp ginger grated
  • 1 star anise

To serve:

  • ½ cucumber cut into long thin strips
  • 3 spring onions cut into long thin strips

Instructions

  • Preheat oven to 190C/375F.
  • Cut the cauliflower into bite-sized florets. In a large bowl, mix the maple syrup, oil, soy sauce and five-spice. Add the cauliflower and toss to coat thoroughly. Allow to marinade for 15 minutes.
  • Add the cauliflower to a large baking tray and roast for 35 minutes or until soft but crispy on the outside. Shred the cauliflower with two forks, then return to the oven and cook for a further 15 minutues.

Meanwhile, make the plum sauce.

  • Halve and stone the plums (don't peel them), then chop into large pieces and add them, along with all the other plum sauce ingredients to a pan over a medium heat. Bring to a boil, then simmer for 10 minutes or until the plums are cooked and soft. Remove the star anise, then puree with a hand held stick blender or with a potato masher.

For the pancakes

  • In a bowl, mix the flour, boiling water and oil with a spatula to form a dough. When it’s cool enough to handle, knead by hands for a few minutes until it’s smooth and elastic, then roll the dough into eight equal-sized balls. Roll each piece out very thinly (you may need to lightly flour the work surface). Heat a dry frying pan and cook each pancake for half a minute on each side, so they’re lightly cooked but aren’t browned. Repeat with the remaining dough.

To serve

  • Serve the pancakes topped with plum sauce, cauliflower crispy ‘duck’, cucumber and spring onions.

Nutrition

Calories: 338kcal | Carbohydrates: 65g | Protein: 7g | Fat: 5g | Sodium: 96mg | Potassium: 415mg | Fiber: 3g | Sugar: 20g | Vitamin A: 460IU | Vitamin C: 25.7mg | Calcium: 54mg | Iron: 3.4mg