Peking Style Mushroom Pancakes


Peking Style Mushroom Pancakes
Everyone loves the classic Peking Duck Pancakes. But wait till you try these mouthwatering Peking Style Mushroom Pancakes. you'd never guess they were vegan.

Serves: 4



¼ cup vegetable oil

1 tbsp sesame oil

1 kg mixed Asian mushrooms, eg. oyster, shiitake, king, trimmed

2 cloves garlic, crushed

2 tsp Chinese five spice

1 tsp ground ginger

¼ cup tamari

16 vegan wheat Peking pancakes

2 tbsp mushroom oyster sauce

2 tbsp vegan hoisin sauce

1 tsp sesame oil

2 Lebanese cucumber, thinly sliced into batons

4 spring onions, shredded

Black sesame seeds, to serve

Chilli threads, to serve


  1. Heat vegetable oil and 1 tbsp sesame oil in a large wok or frying pan over high heat. Add the mushrooms in batches and cook for 8-10 minutes, turning, or until golden and crisp. Return all mushrooms plus garlic to the pan; toss to coat.
  2. Add Chinese five spice, ginger, and tamari; cook for 1-2 minutes, or until golden.
  3. Meanwhile, line a bamboo steamer with non-stick baking paper and place over a saucepan of water. Place over high heat and bring to the boil. Carefully add the pancakes and steam for 2-3 minutes.
  4. Mix the mushroom sauce, hoisin sauce and 1 tsp sesame oil together. Serve the pancakes topped with mushrooms, cucumber, spring onions, sesame seeds, chilli threads and hoisin sauce mixture.


Smart Tip

A vegan twist on classic Peking duck pancakes, make sure to cook your mushrooms until crispy to mimic the crispy Peking duck.

For a more substantial meal, add 200g crumbled firm tofu with the mushrooms and cook until crispy.



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