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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Peking Veggie Pancakes?
The preparation time for Peking Veggie Pancakes with mushrooms & spring onions is between 25 and 40 minutes.
What is the total time required to make Peking Veggie Pancakes with mushrooms & spring onions?
The total time required to make Peking Veggie Pancakes with mushrooms & spring onions is between 30 and 50 minutes.
How many servings does Peking Veggie Pancakes provide?
4 servings
What are the main ingredients in Peking Veggie Pancakes?
Black Sesame Seeds, Button Mushrooms, Cabbage, Cucumber, NOMU Oriental Rub, Pancakes, Peking Sauce, Spring Onion, Spring Onions, Sriracha Sauce, That Mayo (Vegan)
What is the nutritional information of Peking Veggie Pancakes?
Calories: 2246, Carbs: 103 grams, Fat: grams, Protein: 78.9 grams, Sugar: 14.1 grams, Salt: 1525 grams
How do I prepare Peking Veggie Pancakes?
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. 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. 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. 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.
What should be prepared from my kitchen to make Peking Veggie Pancakes?
Black Sesame Seeds, Button Mushrooms, Cabbage, Cucumber, NOMU Oriental Rub, Pancakes, Peking Sauce, Spring Onion, Spring Onions, Sriracha Sauce, That Mayo (Vegan)
How many calories does Peking Veggie Pancakes have?
2246 calories
How much fat content does Peking Veggie Pancakes have?
grams
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