Vegan & Gluten Free Hoisin Duck

I’m so excited about this recipe; its vegan, gluten free, low carb and if you are lucky like me, you can incorporate a bit of foraging too, tho is not completely necessary.

I found a beautiful cauliflower fungus in the forest where I walk my dogs the other day and was wondering what to do with it. I shredded it and popped it in my fridge whilst I pondered - of course you can’t always plan for these gifts from nature. I did notice it looked a lot like pulled meat, chicken or pork were my first thoughts, because of the colour but then it hit me… vegan crispy shedded ‘duck’!

Serves 2

Prep time 30 mins

Cook time 30 mins

Ingredients:

‘Duck’

750g cauliflower fungus or shiitake mushrooms, torn into strips

70ml agave

2 tbsp chinese five spice

1 tbsp szechuan peppercorns, crushed

1 tsp salt

25ml sesame oil

20g ginger paste

2 garlic cloves, grated

20ml tamari

1 tsp smoked paprika

Hoisin sauce

6-8 prunes

50g tablespoons dark brown sugar

3 tablespoons gluten free black bean paste

1/2 garlic powder

2 tsp gluten free white miso

2 tablespoons soy sauce

5 teaspoons rice vinegar

1 teaspoon Chinese five-spice powder

1 tbsp

Everything else

2 baby gem lettuce

5 spring onions

1 cucumber

2 tbsp shop bought crispy onions

Method:

1. Start by making the marinade for the mushrooms; simply combine all the ingredients except the mushrooms in a large bowl and mix well into a paste like consistence, add the shredded mushrooms, ensuring they are completely coated. Set aside to marinate for at least an hour.

2. To make the hoisin sauce, boil a small amount of water in the kettle. Add all the remaining ingredients to a high power blender (I use a nutribullet) and blend as much as possible. Add a couple of tablespoons of hot water and blend again to a smooth consistency, depending on your ingredients and preference on consistency you may want to add a little more hot water. Taste the sauce and add salt if needed.

3. Preheat the oven to 180°C and line a large shallow or flat baking sheet with non stick parchment paper. Arrange the marinated mushrooms in an even layer and pop in the hot oven for around 20-30 minutes, turning halfway so that you get some nice crispy bits and some juicy bits. The time may vary depending on your oven and the moisture content of the mushrooms you are using.

4. Whilst this is happening, prep the remaining components; click or slice the baby gem leaves from the base and rinse any dirt off of them. Dry them in a salad spinner and arrange on a plate or board. Cut the cucumber and spring onions to about 3inch lengths and then slice as thinly as possible along the length, I leave out the very watery seedy centre of the cucumber and just use the crisp outer part. Add them to the board with the lettuce cups. Decant the hoisin sauce into a small bowl and put the crispy onions in another.

5. Remove the crispy mushrooms from the oven and pile them on another plate, pulling apart any large ones.

6. To assemble your wrap; spread a layer of the hoisin on a lettuce cup, top with the ‘duck’ followed by the crispy onions, the spring onion and cucumber. Tuck in and enjoy this healthy low carb, vegan version of the classic Chinese take away!