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Vegan Crispy Duck (Cauliflower) and Pancakes
5 from 76 votes

Vegan Crispy Duck (Cauliflower) and Pancakes

This Vegan Crispy Duck is made by marinating cauliflower florets in a maple syrup, soy sauce, and Chinese five-spice mixture, then roasting them until soft outside and crispy on the edges. Served alongside homemade Chinese pancakes and plum sauce, the dish mimics the texture and flavor contrasts of traditional crispy duck. Fresh cucumber and spring onion strips provide crunch and freshness to complement the savory components.

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings: 4
Calories: 338 kcal
Course: Main Course, Dinner
Cuisine: Chinese, Vegan

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

    Cup of Yum
  1. Preheat oven to 190°C/375°F.
  2. 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.
  3. Add the cauliflower to a large baking tray and roast for 35 minutes or until soft but crispy on the outside.
  4. Shred the cauliflower with two forks, then return to the oven and cook for a further 15 minutes.
Meanwhile, make the plum sauce.
  1. 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.
  2. Remove the star anise, then puree with a hand-held stick blender or with a potato masher.
For the pancakes
  1. In a bowl, mix the flour, boiling water and oil with a spatula to form a dough.
  2. 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).
  3. 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
  1. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 338

% 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.