Vegan Duck Pancakes
Reimagine the classic 'duck pancakes' with this mouthwatering vegan twist! Our Vegan Duck Pancakes recipe offers a tantalizing plant-based alternative featuring tender shredded jackfruit and crumbled tofu, marinated in a savory-sweet blend of hoisin, soy sauce, and sesame oil, then caramelized to perfection for a crispy, flavorful filling. Tucked into soft Chinese pancakes alongside crisp julienned cucumber, carrot, and fresh green onions, these wraps are the ultimate combination of texture and taste. Perfect for dinner parties or weeknight meals, this easy-to-follow recipe is ready in under an hour and is sure to impress both vegans and non-vegans alike. Don’t forget a side of hoisin sauce for dipping to elevate every bite!
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Recipe Information
Ingredients
- 2 cups Canned young green jackfruit
- 1 block Extra firm tofu
- 6 tablespoons Hoisin sauce
- 3 tablespoons Soy sauce
- 2 tablespoons Rice vinegar
- 1 tablespoon Maple syrup
- 2 tablespoons Sesame oil
- 1 teaspoon Ground ginger
- 1 teaspoon Garlic powder
- 4 stalks Green onions (thinly sliced)
- 1 medium Cucumber (julienned)
- 1 medium Carrot (julienned)
- 16 small Chinese pancakes
Instructions
Drain and rinse the jackfruit. Shred the jackfruit pieces using your fingers, removing any seeds you encounter.
Drain and press the tofu to remove excess moisture, then crumble it into small pieces.
In a large bowl, mix hoisin sauce, soy sauce, rice vinegar, maple syrup, sesame oil, ground ginger, and garlic powder to form a marinade.
Add shredded jackfruit and crumbled tofu to the marinade, stirring well to ensure even coverage. Let it sit for 15-20 minutes.
Preheat a large non-stick skillet over medium heat. Add the marinated jackfruit and tofu mixture to the skillet, spreading it out evenly.
Cook the mixture for about 20 minutes, stirring occasionally, until it is slightly caramelized and the edges are crispy.
While the mixture is cooking, prepare your vegetables. Julienne the cucumber and carrot, and thinly slice the green onions.
To warm the pancakes, either steam them for about 1-2 minutes or warm them in a dry skillet for 10 seconds on each side.
To assemble, place a spoonful of the jackfruit and tofu 'duck' mixture in the center of a pancake.
Add a few slices of cucumber, carrot, and a sprinkle of green onions on top of the mixture.
Roll the pancake around the filling tightly, folding in the sides as you roll.
Serve immediately with additional hoisin sauce on the side for dipping.
Nutrition Facts
Calories |
2646 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.8 g | 137% | |
| Saturated Fat | 18.7 g | 94% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 6014 mg | 261% | |
| Total Carbohydrate | 338.1 g | 123% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 67.9 g | ||
| Protein | 98.6 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2714 mg | 209% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 4634 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
