Vegan Peking Mushroom Pancakes
Sweet, aromatic mushrooms make the perfect filling for these Chinese-style pancakes!
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These vegan Peking mushroom pancakes make a lovely light supper, or can be served as a vegan ‘duck’ course in a Chinese feast!
Sticky and sweet chestnut mushrooms replace the traditional crispy duck in these delicious, hoisin drizzled pancakes.
What is Peking sauce?
Peking sauce is also known as hoisin sauce, and it’s a popular addition to dishes in many Chinese restaurants and takeaways.
The sauce is made from soybeans, flour, sugar, water, spices, garlic, and chilli. It has a sweet and slightly spicy flavour and is usually a very thick and sticky sauce.
Hoisin sauce is generally vegan, but it’s worth a quick check of the label as in rare cases some brands can use honey as a sweetener.
What’s the difference between chestnut mushrooms and white mushrooms?
Chestnut mushrooms and white button mushrooms are actually the same type of mushroom, just a slightly different strain!
Where white mushrooms grow white and tend to stay small and closed cup, chestnut mushrooms grow with a brown cap. They can also be allowed to grow much bigger to become portabello mushrooms!
Chestnut mushrooms tend to have a more developed flavour and texture than plain white mushrooms, and are perfect for lending a ‘meatiness’ to recipes like this one. They also have a better nutritional profile, with more vitamins and nutrients than white mushrooms – particularly vitamin D!
Total Time: 45 minutes
Total Time: 45 minutes
- 0.25 0.25 tbsp toasted sesame oil
- 62.5 62.5 g oyster mushrooms, sliced
- 62.5 62.5 g chestnut mushrooms, sliced
- 0.5 0.5 cloves garlic, peeled and crushed
- 0.25 0.25 inch piece fresh ginger, peeled and grated
- 0.5 0.5 tsp Chinese five spice
- 0.25 0.25 mild red chilli, deseeded and finely chopped
- 60 60 ml hoisin sauce
- 0.25 0.25 small bunch fresh coriander leaves, chopped
- 0.25 0.25 large bunch spring onions, trimmed and shredded
- 0.25 0.25 cucumber, cut into strips
- 3 3 Chinese pancakes
- 0.25 0.25 tbsp white sesame seeds
- Heat the oil in a large frying pan or wok until very hot. Add both types of mushrooms and stir fry for a few minutes until starting to caramelise.
- Add the garlic and ginger to the pan and cook for one minute, stirring, before adding the five spice and chilli and turning the heat down to medium. Stir fry for a few minutes more.
- Pour in 120ml of the hoisin sauce and stir to coat the mushrooms evenly. Allow to bubble briefly until sticky.
- Heat the pancakes according to the packet instructions and arrange them on a serving platter with the spring onions, cucumber and chopped coriander. Pour the remaining hoisin sauce into a bowl.
- Transfer the cooked mushrooms to serving bowl and sprinkle over the sesame seeds. Serve hot, with the pancakes, remaining sauce and vegetables on the side so that everyone can assemble their own wraps.
Nutritional information per serving (328g): Calories 188, Fat 4.9g, Saturates 0.6g, Sugars 11g, Salt 1.4g
Make more of your mushrooms with these vegan steamed bao buns!