Vegetarian Hoisin Duck Pancakes with Quorn Fillets

This veggie twist on a takeaway favourite is the ultimate party food – perfect for New Years Eve, Christmas entertaining and for all those weekends when you are craving a veggie fakeaway.

Our take on duck pancakes, this delicious recipe uses Quorn Fillets, cooked in a plum and hoisin sauce to make an absolute winning combo! These vegetarian duck pancakes are so simple to make and ready in just 25 minutes – quicker than you can order on a takeout! This is a total crowd pleaser that you and your guests will absolutely love this festive season.

Serves 4

25 mins

Easy

217 cals
(Per serving)

4.8g of fat
(Per serving)

6.7 g fibre
(Per serving)

13.7 g protein
(Per serving)

Ingredients

  • 4 Quorn Vegetarian Chicken Fillets
  • 2 tbsp reduced salt soy sauce
  • 2 tbsp honey
  • ½ tsp Chinese 5-spice
  • 1 lime, juice only
  • 4 plums, stone removed and quartered

To serve:

  • 8 Chinese style pancakes
  • ½ cucumber, sliced into matchsticks
  • 4 spring onions, sliced into matchsticks
  • 1 tsp sesame seeds

Method

  1. Preheat the oven to 200°C (fan)/220°C electric/Gas Mark 7. Place the Quorn Fillets on a non-stick baking tray. Cook for 15 minutes, remove, set to one side and keep warm.
  2. Place the soy sauce, honey, Chinese 5-spice and lime juice into a small frying pan. Add 50ml of water and bring to the boil.
  3. Add the plums to the frying pan, reduce the heat and simmer for 5 minutes. Carefully remove the plums from the pan and place in a warmed serving bowl.
  4. Bring the sauce back to the boil and reduce for 2-3 minutes until syrupy in consistency. Remove from the heat.
  5. Using 2 forks, shred the Quorn Fillets then add to the sauce and toss to coat.
  6. Serve the pancakes filled with the hoisin Quorn Fillets, plums, cucumber and spring onion and garnish with sesame seeds.

Tip: This recipe filling can be prepped ahead of time, just reheat the filling to serve. Perfect for easy entertaining!