We all know peking duck, but have you tried peking veggie? Delicious vegetable-packed pancakes; all the flavour, none of the duck! They are filled with tender mushrooms, sliced cabbage, and fresh cucumber. It is finished off with spicy mayo and black sesame seeds. You won’t believe how tasty this meat-free dish is!
Peking Veggie Pancakes
Peking Veggie Pancakes
with mushrooms & spring onions
Hands on Time: 25 - 40 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Black Sesame Seeds
- Button Mushrooms
- Cabbage
- Cucumber
- NOMU Oriental Rub
- Pancakes
- Peking Sauce
- Spring Onion
- Spring Onions
- Sriracha Sauce
- That Mayo (Vegan)
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter (optional)
MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. In the final 1-2 minutes, add all the mushrooms back to the pan and add the peking sauce. Toss until the mushrooms are fully coated in the sauce. Remove from the pan on completion, place in a bowl, and season to taste.
FLASH FRY
In a small bowl, combine the mayo and the sriracha (to taste). Set aside. Return the pan to a medium-high heat, wiped down if necessary, with a drizzle of oil. When hot, add the sliced cabbage and fry for 2-3 minutes until wilted but still crunchy, shifting occasionally. In the final minute, add the rub. Remove from the heat and season to taste.
FINAL TOUCHES
Return the pan to a medium heat, wiped down if necessary, and warm the pancakes for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds.
PANCAKE NIGHT!
Assemble the peking veggie pancakes! Smear on the spicy mayo (to taste). Top with the saucy mushrooms, the sautéed cabbage, and the cucumber matchsticks. Scatter over the sliced spring onion and garnish with a sprinkle of the sesame seeds.
Button Mushrooms - 250g
Peking Sauce - 30ml
That Mayo (Vegan) - 30ml
Sriracha Sauce - 7,5ml
Cabbage - 100g
NOMU Oriental Rub - 7,5ml
Pancakes - 4
Cucumber - 100g
Spring Onion - 1
Black Sesame Seeds - 5ml
MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms for 3-5 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. In the final 1-2 minutes, add all the mushrooms back to the pan and add the peking sauce. Toss until the mushrooms are fully coated in the sauce. Remove from the pan on completion, place in a bowl, and season to taste.
FLASH FRY
In a small bowl, combine the mayo and the sriracha (to taste). Set aside. Return the pan to a medium-high heat, wiped down if necessary, with a drizzle of oil. When hot, add the sliced cabbage and fry for 2-3 minutes until wilted but still crunchy, shifting occasionally. In the final minute, add the rub. Remove from the heat and season to taste.
FINAL TOUCHES
Return the pan to a medium heat, wiped down if necessary, and warm the pancakes for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds.
PANCAKE NIGHT!
Assemble the peking veggie pancakes! Smear on the spicy mayo (to taste). Top with the saucy mushrooms, the sautéed cabbage, and the cucumber matchsticks. Scatter over the sliced spring onion and garnish with a sprinkle of the sesame seeds.
Button Mushrooms - 500g
Peking Sauce - 60ml
That Mayo (Vegan) - 65ml
Sriracha Sauce - 15ml
Cabbage - 200g
NOMU Oriental Rub - 15ml
Pancakes - 8
Cucumber - 200g
Spring Onions - 2
Black Sesame Seeds - 10ml
MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. In the final 1-2 minutes, add all the mushrooms back to the pan and add the peking sauce. Toss until the mushrooms are fully coated in the sauce. Remove from the pan on completion, place in a bowl, and season to taste.
FLASH FRY
In a small bowl, combine the mayo and the sriracha (to taste). Set aside. Return the pan to a medium-high heat, wiped down if necessary, with a drizzle of oil. When hot, add the sliced cabbage and fry for 3-4 minutes until wilted but still crunchy, shifting occasionally. In the final minute, add the rub. Remove from the heat and season to taste.
FINAL TOUCHES
Return the pan to a medium heat, wiped down if necessary, and warm the pancakes for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds.
PANCAKE NIGHT!
Assemble the peking veggie pancakes! Smear on the spicy mayo (to taste). Top with the saucy mushrooms, the sautéed cabbage, and the cucumber matchsticks. Scatter over the sliced spring onion and garnish with a sprinkle of the sesame seeds.
Button Mushrooms - 750g
Peking Sauce - 90ml
That Mayo (Vegan) - 85ml
Sriracha Sauce - 22,5ml
Cabbage - 300g
NOMU Oriental Rub - 22,5ml
Pancakes - 12
Cucumber - 300g
Spring Onions - 3
Black Sesame Seeds - 15ml
MUSHIES
Place a nonstick pan over a medium-high heat with a drizzle of oil and a knob of butter (optional). When hot, fry the quartered mushrooms for 5-6 minutes until soft and golden, shifting as they colour. You may need to do this step in batches, adding more oil and butter between batches. In the final 1-2 minutes, add all the mushrooms back to the pan and add the peking sauce. Toss until the mushrooms are fully coated in the sauce. Remove from the pan on completion, place in a bowl, and season to taste.
FLASH FRY
In a small bowl, combine the mayo and the sriracha (to taste). Set aside. Return the pan to a medium-high heat, wiped down if necessary, with a drizzle of oil. When hot, add the sliced cabbage and fry for 3-4 minutes until wilted but still crunchy, shifting occasionally. In the final minute, add the rub. Remove from the heat and season to taste.
FINAL TOUCHES
Return the pan to a medium heat, wiped down if necessary, and warm the pancakes for 30-60 seconds per side until heated through and lightly toasted. Alternatively, spread them out on a plate in a single layer and heat in the microwave for 30-60 seconds.
PANCAKE NIGHT!
Assemble the peking veggie pancakes! Smear on the spicy mayo (to taste). Top with the saucy mushrooms, the sautéed cabbage, and the cucumber matchsticks. Scatter over the sliced spring onion and garnish with a sprinkle of the sesame seeds.
Button Mushrooms - 1kg
Peking Sauce - 120ml
That Mayo (Vegan) - 125ml
Sriracha Sauce - 30ml
Cabbage - 400g
NOMU Oriental Rub - 30ml
Pancakes - 16
Cucumber - 400g
Spring Onions - 4
Black Sesame Seeds - 20ml
Woolies Products in this dish
