Vegan Crispy Duck and Pancakes is a tasty homemade twist on the classic Chinese takeout favorite. This dish features seasoned roasted shredded cauliflower, easy-to-make pancakes, and a bold plum sauce, all crafted from scratch.
Vegan Crispy 'Duck' and Pancakes is a dish that'll have you craving seconds (and maybe even thirds).
To make this dish plant based, the duck is made with five-spice seasoned, slow-roasted cauliflower that's then shredded, instead of meat!
Shredding the cauliflower and then re-roasting it makes it soft yet crispy - perfect for topping homemade Chinese pancakes.
While the marinated cauliflower is roasting in the oven, it's easy to make a tangy, spiced plum sauce. Just cook it all until soft and puree with a hand blender and you have a delicious sauce miles better than store-bought.
It's also very quick and easy to make the pancakes.
They're simply flour and boiling water mixed into a dough, rolled and pan-fried for 30 seconds on each side.
The warm pancakes are amazing topped with the plum sauce and vegan crispy duck (cauliflower) and some fresh spring onion and cucumber matchsticks.
Of course, you can 'cheat' and buy store bought Chinese pancakes, or a jar of plum sauce. However, they are super easy to make, so why not give it a try!
Homemade takeout bliss.
We went through a phase of making this on our weekly dinner rotation since it was always a family hit.
If you love vegan Chinese dishes, be sure to also try my pan-fried Asian Tofu with Sticky Garlic Sauce.
This post was originally published Sept 2017. Updated Sept 2023 with new photos and information. The recipe remains the same.
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Why You Should Make This Recipe
- It's Vegan: If you're on a plant-based journey or just looking to reduce your meat intake, this recipe allows you to enjoy the flavors you love without the guilt.
- Healthier Choice: Cauliflower is not only delicious but also packed with vitamins and fiber. By using it as a duck substitute, you're making a healthier choice for your body.
- Homemade Plum Sauce: Forget about store-bought sauces loaded with additives. With this recipe, you'll learn to make your own delectable plum sauce from scratch.
- Easy to Customize: Whether you want to spice things up or add more veggies to the mix, this recipe is versatile and open to your creative twists.
Ingredients
Let's talk about the stars of the show – the ingredients. Here's what you'll need:
Vegan Cauliflower Crispy 'Duck':
- Cauliflower: The hero of this dish. It's going to mimic the texture and flavor of duck when roasted to crispy perfection.
- Maple Syrup: Adds a touch of sweetness and helps the cauliflower caramelize beautifully.
- Cooking Oil: You can use olive, sunflower, or canola oil for that essential crispiness.
- Soy Sauce: Provides that savory umami flavor.
- Chinese Five-Spice: This blend of spices (usually star anise, cloves, Chinese cinnamon, Sichuan peppercorns, and fennel seeds) is the secret behind the unique taste of Peking duck.
Pancakes:
- Plain Flour: The base of our soft, delicate pancakes.
- Boiling Water: This is key to achieving the right texture.
- Cooking Oil: Just a touch for a little extra richness.
Plum Sauce:
- Ripe Plums: The main flavor component of the sauce. No need to peel them.
- Maple Syrup: Adds sweetness to balance the tartness of the plums.
- Rice Wine Vinegar: Provides acidity and depth of flavor.
- Garlic and Ginger: These aromatics add complexity to the sauce.
- Star Anise: For that distinct, warm, and slightly sweet spice note.
To Serve:
- Cucumber: Sliced into long, thin strips for a refreshing crunch.
- Spring Onions: Also cut into long, thin strips to add a mild, oniony kick.
Substitutions
Feel free to get creative with substitutions:
- Cauliflower: If you're not a fan, try using mushrooms, tofu, or seitan as your 'duck' substitute.
- Maple Syrup: Swap it out for agave nectar or another liquid sweetener.
- Soy Sauce: Tamari or coconut aminos work as great gluten-free alternatives.
- Plain Flour: Opt for a gluten-free flour blend if needed.
Serving Suggestions
Now, let's talk about how to enjoy this delightful dish:
- Assemble and Wrap: Lay out your warm pancakes, top them with a generous portion of crispy 'duck,' cucumber, spring onions, and a drizzle of plum sauce. Then, fold them up like little flavor-packed bundles.
- Share with Friends: This recipe is perfect for gatherings or dinner parties. Set up a DIY assembly station, and let your guests build their own pancakes.
- Pair with Sides: Serve it alongside some steamed broccoli, fried rice, or even some vegan egg rolls for a complete Chinese feast.
Storage Advice
If you happen to have leftovers (which is a rarity in my house), here's how to handle them:
- Cauliflower 'Duck': Store it in an airtight container in the fridge for up to 3 days. Reheat in the oven for maximum crispiness.
- Pancakes: Keep them in a zip-top bag or airtight container in the fridge for 2-3 days. Gently steam or microwave to warm them up.
- Plum Sauce: Store it in a sealed container in the fridge for about a week.
Tips and Tricks
- If you don't have fresh cauliflower, frozen works well too.
- You can buy store-bought plum sauce, or use the recipe below to make your own in minutes.
- Chinese pancakes can be bought in many large grocery stores or Chinese supermarkets, but you can easily make your own - just scroll down for the recipe in the recipe card.
- Try it served with Stir-Fried Garlic Spinach
Vegan Dinner Recipes
Jackfruit Bao Buns
Mango Salad
Vegan Shepherds Pie
Jerk Tofu Skewers
Vegan Fajitas
Vegan Peanut Stew
Cauliflower crispy 'duck'
By using cauliflower, you still have the texture that you'd expect from crispy duck, but without all the grease or it being, well, meat.
Shredding the soft roasted cauliflower and then re-roasting it means it gets extra crispy on all those exposed edges. Delicious!
The stalk works great for shredding, so be sure to use it as well.
I marinaded the cauliflower in typical crispy duck seasonings of maple syrup (traditionally honey is used by it isn't vegan) and Chinese five-spice.
Five-spice is an aromatic blend of star anise, Szechuan peppercorns, fennel seeds, cinnamon and cloves. It brings together all five flavours – sweet, sour, bitter, umami and salty.
You can easily find it premixed in the spice aisle. I adore the way it's at once sweet and savoury. In fact, I used it in a carrot cake! Try my Carrot Chinese Five Spice Cake with Orange Icing.
You'll also love my Asian Tofu with spicy garlic sauce.
If you make this recipe, please tag it with #veggiedesserts on Instagram or other social media. I LOVE seeing your recreations of my recipes!
📖 Recipe
Vegan Crispy Duck (Cauliflower) and Pancakes
Equipment
Ingredients
For the vegan cauliflower crispy 'duck'
- 1 head of cauliflower (or 550g/19oz frozen florets, defrosted slightly)
- 1 tablespoon maple syrup
- 1 tablespoon cooking oil (olive, sunflower, canola)
- 1 teaspoon soy sauce
- 1 teaspoon Chinese five-spice
For the pancakes
- 2 cups (200g) plain flour
- 1 cup (230ml) boiling water
- 1 teaspoon cooking oil
For the plum sauce
- 6 ripe plums
- 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
- If you don't have fresh cauliflower, frozen works well too.
- You can buy store-bought plum sauce, or use the recipe above to make your own in minutes.
- Chinese pancakes can be bought in many large grocery stores or Chinese supermarkets, but you can easily make your own - just scroll up for the recipe in the recipe card.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Natale
Wow Kate! I LOVE cauliflower!!! I loved this dish so much. Made it twice already and will make it for a vegan dinner party we're haivng.
stephanie
I've missed crispy duck since going veggie three years ago. Found this recipe on Pinterest and I'm so glad I tried it! A new favorite. The cauliflower is AMAZING!
Jack
Worked prefectly. I bought the plum sauce but made the rest from scratch. Will make again for sure.
Colleen
Turned out amazing! Served ith wtih fried rice and it was a great fakeout!
Lula
worked perfectly and the whole family loved it. Printed it to make again and again. Can I freeze the plum sauce?
Lorna
The cauliflower was sooooo good. I bought the pancakes but made the plum sauce. Next time I'll make the pancakes too.
Cynthia
Wow! Brilliant! We loved it thank you.
Mirlene
Vegan duck was great to surprise family and friends with! 🙂 Seriously, a wonderful way to make cauliflower!
Susie
Delicious and simple.
I didn't have any plums, so used prunes instead, and added a little water to the sauce to loosen it slightly.
Pam
What a fabulous combination of flavors! Thank you so much for sharing this healthy meal with us!
Debi
What a creative recipe. I've never tried duck, so I'm sure this recipe tastes way better than duck. It was yummy!
Diana
The cauliflower was crispy and delicious!
Leni
Fantastic recipe and an inspiring menu. I made it tonight, including the pancakes. We had a little starter with edamame beforehand. Definitely a keeper!
Nico
SO glad I tried this. I've made it weekly all month! Have pinned, tweeted, and shared to my FB page - people need to know about this! 😉 xx
Kate Hackworthy
Thank you so much!!! Very kind of you 🙂
Kirsty
My friend made this and gave me the recipe link. So glad I tried it! I have lots of extra plum sauce, so I need another cauliflower for another batch.
patricia
this dish is so tasty!
Dan
I never would have thought to use cauliflower this way. It was delicious.
Aka
I am not vegan but I don't eat duck so this was just perfect for me. Great recipe.And extra veggies - bonus.
Namrata
So glad to find this 'Duck" Thanks for sharing !
Sam
I used frozen cauliflower and it was better than greasy duck!!
Sam
It was absolutely delicious! Can't wait to have it again!
Kate Hackworthy
I'm so pleased you enjoyed it Sam. We've made it quite a few times now and really love it 🙂
Chris @thinlyspread
Wow Kate! This looks amazing. I just bought some Chinese pancakes and was having a Google when up you popped! Definitely having a go ????
Kara
Really good. I overcooked the cauli, but next time I'll try not to burn it. I'm a pretty bad cook haha. Bought the plum sauce and pancakes though so they were fine! Will try again!
Elaina Short
That was incredible! We made these tonight and lvoed them. Will make again!
Bintu
What an ingenious idea, using cauliflower and it was super tasty too.
Jenni
Oh I need to try these! I like the flavourings of crispy duck pancakes but not the actual duck so these are perfect for me
Rachel
This is a really clever idea and definitely not something I would have ever given thought too x
Elizabeth
I've been eating a lot of cauliflower lately (veg box) but never thought of making something as creative as this! I'll have to try this recipe soon!
Ginny McMeans
Love crispy cauliflower and that plum sauce sounds amazing!
Rebecca | Let's Eat Cake
I love this so much! I'm not vegan, but I love crispy duck and to be honest, am a little intimidated about making it! This recipe will not only help me get more veggies in my diet, but also looks like it captures those flavors in an easier equally-yummy recipe!
Kristine
This is such a colorful meal! It sounds absolutely incredible. Looking forward to trying this one, thanks!
Julia
Oooh, these pancakes look like something I would enjoy very much! Can't wait to try them!
Chrissy Faery
Oh my goodness!! I have to try this..like now! It looks and sounds incredible! <3 Cauliflower is such a delicious and versatile veggie! xxx
Jojo Hua
Oh my goodness!! I am all over this! I love crispy duck so much and now I'm so happy to know there's a vegan alternative. I've pinned this to try later. Thank you!
Kate Hackworthy
I hope you enjoy it!
Rhian Westbury
I'd have never thought of using cauliflower as a substitute for crispy duck but it looks really good x
Kate Hackworthy
It sounds crazy, but it really works!
Ellie
What a tasty option and alternative to shredded duck! Personally shredded duck pancakes are my all time favourite food and I always orde them when I'm out with my Family but I love the idea of trying it with a vegetable instead.
Claire Jessiman
This is just SO clever! I actually had to do a double take. Love the idea of shredding cauliflower and recooking for extra crispy bits. Five Spice is such a fab seasoning. I had the most amazing pinwheel biscuits made using it in Singapore.
Kate Hackworthy
Shredding the cauliflower and re-roasting it really makes it crispy yet soft - so good!
Kate Hackworthy
Oops, rated my own recipe and can't undo it!
Jane
This is a genius dish Kate, I can't wait to try it!
Jane x
DADA
Wow this is exciting! Duck but without duck! We eat only meat 1 per week and coming from
thailand and love asian flavors I will impress my husband with this dish! If I tell him
what we are getting I would be fun to see his face seeing what we are actually going to eat!
David Elliott
The cauliflower was yummy but the plum sauce was to die for! Loved it all.