Vegan Crispy Duck (Cauliflower) and Pancakes
User Reviews
5
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Prep Time
20 mins
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Cook Time
50 mins
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Total Time
1 hr 10 mins
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Servings
4
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Calories
338 kcal
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Course
Main Course, Dinner
Vegan Crispy Duck (Cauliflower) and Pancakes
Description
The recipe starts by coating cauliflower florets in a marinade blending maple syrup, neutral oil, soy sauce, and Chinese five-spice, allowing the flavors to infuse before roasting. The cauliflower roasts for a combined 50 minutes, first to soften and brown, then shredded and roasted further to crisp the edges, creating a tender interior with a crispy exterior.
Plum sauce prepared from ripe plums, maple syrup, rice wine vinegar, garlic, ginger, and star anise simmers to soften the fruit then purees to a smooth, sweet-tart sauce that pairs well with the savory cauliflower. The Chinese pancakes are made from a simple dough of plain flour, boiling water, and oil, kneaded and cooked to form soft, pliable wrappers.
Serving the crispy cauliflower “duck” with pancakes, plum sauce, cucumber, and spring onions replicates the assembly and flavor layering of traditional duck pancakes in a vegan form. The fresh vegetables add crispness to balance the richness of the roasted cauliflower and sweet sauce.
Frozen cauliflower florets may be used if fresh is unavailable without significant change in texture. Store-bought plum sauce can replace the homemade version for convenience, and pre-made Chinese pancakes are commonly available in Asian markets. This dish offers a plant-based alternative with contrasting textures and flavors suitable for a vegan meal.
Ingredients
For the vegan cauliflower crispy 'duck'
- 1 cauliflower or 550g/19oz frozen florets, defrosted slightly, head
- 1 tablespoon maple syrup
- 1 tablespoon neutral cooking oil olive, sunflower, canola, generic cooking oil
- 1 teaspoon soy sauce
- 1 teaspoon Chinese five-spice
For the pancakes
- 2 cups plain flour 200g
- 1 cup water 230ml, boiling
- 1 teaspoon neutral cooking oil generic cooking oil
For the plum sauce
- 6 plum ripe
- 2 tablespoon maple syrup
- 1 teaspoon rice wine vinegar
- 1 clove garlic minced
- ½ teaspoon 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 190°C/375°F.
- 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 minutes.
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.
Notes
- Frozen cauliflower can be used as a substitute for fresh cauliflower without significantly affecting texture.
- Store-bought plum sauce is an alternative to making the plum sauce from scratch if pressed for time.
- Chinese pancakes can be purchased ready-made from many grocery stores or easily made at home using the provided recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 338 kcal
% Daily Value*
| Calories | 338kcal | 17% |
| Carbohydrates | 65g | 22% |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Sodium | 96mg | 4% |
| Potassium | 415mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 20g | 40% |
| Vitamin A | 460IU | 9% |
| Vitamin C | 25.7mg | 29% |
| Calcium | 54mg | 5% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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