Vegan Duck Pancakes

Satisfy your craving for a plant-based twist on a classic with these irresistible Vegan Duck Pancakes! Featuring the meaty texture of shredded jackfruit combined with crumbled tofu, this recipe masterfully mimics the rich, umami-packed flavors of traditional duck pancakes—all while being completely vegan. A mouthwatering marinade of hoisin sauce, soy sauce, sesame oil, and spices infuses the filling with bold, savory notes, while julienned cucumber, carrot, and fresh green onions add a crisp, refreshing contrast. Paired with soft, warm Chinese pancakes and a drizzle of hoisin for dipping, this dish strikes the perfect balance between indulgence and freshness. Ready in just an hour, these vegan pancakes are perfect for dinner parties or a fun, hands-on meal at home. Whether you're impressing guests or treating yourself, Vegan Duck Pancakes are a show-stopping addition to your plant-based repertoire.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Canned young green jackfruit
• 1 block Extra firm tofu
• 6 tablespoons Hoisin sauce
• 3 tablespoons Soy sauce
• 2 tablespoons Rice vinegar
• 1 tablespoon Maple syrup
• 2 tablespoons Sesame oil
• 1 teaspoon Ground ginger
• 1 teaspoon Garlic powder
• 4 stalks Green onions (thinly sliced)
• 1 medium Cucumber (julienned)
• 1 medium Carrot (julienned)
• 16 small Chinese pancakes

Directions

Step 1

Drain and rinse the jackfruit. Shred the jackfruit pieces using your fingers, removing any seeds you encounter.

Step 2

Drain and press the tofu to remove excess moisture, then crumble it into small pieces.

Step 3

In a large bowl, mix hoisin sauce, soy sauce, rice vinegar, maple syrup, sesame oil, ground ginger, and garlic powder to form a marinade.

Step 4

Add shredded jackfruit and crumbled tofu to the marinade, stirring well to ensure even coverage. Let it sit for 15-20 minutes.

Step 5

Preheat a large non-stick skillet over medium heat. Add the marinated jackfruit and tofu mixture to the skillet, spreading it out evenly.

Step 6

Cook the mixture for about 20 minutes, stirring occasionally, until it is slightly caramelized and the edges are crispy.

Step 7

While the mixture is cooking, prepare your vegetables. Julienne the cucumber and carrot, and thinly slice the green onions.

Step 8

To warm the pancakes, either steam them for about 1-2 minutes or warm them in a dry skillet for 10 seconds on each side.

Step 9

To assemble, place a spoonful of the jackfruit and tofu 'duck' mixture in the center of a pancake.

Step 10

Add a few slices of cucumber, carrot, and a sprinkle of green onions on top of the mixture.

Step 11

Roll the pancake around the filling tightly, folding in the sides as you roll.

Step 12

Serve immediately with additional hoisin sauce on the side for dipping.

Nutrition Facts

Serving size	(1961.7g)

Amount per serving	% Daily Value*
Calories	2645.5

Total Fat 106.8g	0%
Saturated Fat 18.7g	0%
Polyunsaturated Fat 13.4g
Cholesterol 2.9mg	0%
Sodium 6013.8mg	0%
Total Carbohydrate 338.1g	0%
Dietary Fiber 30.1g	0%
Total Sugars 67.9g
Protein 98.6g	0%

Vitamin D 0IU	0%
Calcium 2714.4mg	0%
Iron 23.2mg	0%
Potassium 4634.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.5%

Protein: 14.6%

Carbs: 49.9%