sovegan.com
Hoisin Mushroom ‘Duck’ Sandwiches
Crispy peking duck was one of my favourite takeaways. My plant-based version uses oyster mushrooms, which I tear into shreds and combine with familiar fillings for a seriously delicious sandwich.
Ingredients
Ingredients
- oyster mushrooms
- Chinese 5 spice
- vegetable oil
- salt + pepper
- hoisin sauce, plus extra
- half ciabattas, see notes
- cucumber, peeled into strips
- spring onions, sliced
- sesame seeds
For the tofu mayo:
- silken tofu
- lemon, zest + juice
- maple syrup
Method
- 1
Preheat the oven to 200°C fan / 425°F.
- 2
Tear the oyster mushrooms into shreds with your hands and add them to the tray, followed by the Chinese 5 spice, a drizzle of vegetable oil, a pinch of salt and a generous pinch of pepper. Mix well and roast in the oven for 15 minutes, then stir and roast again for 5-10 minutes or until crispy.
- 3
Meanwhile, for the tofu mayo, add the silken tofu to a food processor, along with the zest and juice from the lemon, the maple syrup and a small pinch of salt. Process into a smooth sauce, then set aside.
- 4
When the shredded mushroom is perfectly crispy, remove it from the oven and stir in the hoisin sauce. Then return the mushroom to the oven for a minute or so to heat through.
- 5
To build the sandwiches, slice the ciabattas in half. Spoon a few dollops of the tofu mayo on the bottom halves, followed by the spring onion, crispy hoisin mushroom, some extra hoisin sauce, the cucumber and sesame seeds. Top with the remaining halves of the ciabatta and slice in half to serve. Enjoy!
Unlock this recipe and 700+ more
crafted by Roxy + Ben
New recipes every week. One membership for web and app.
Cancel anytime.
Already a member?
Community reviews
Rated 3 out of 5 from 1 review
- Jussy
“the tofu mayo is very bland. it needs revisiting.”