Vegan Hoisin Duck Recipe
VEGAN HOISIN DUCK WITH CUCUMBER & SPRING ONION SALAD IN A VEGAN BUTTER BUN
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Ingredients
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Vegan Hoisin 'Duck' (seitan)
Hoisin Glaze
Cucumber & Spring Onion Salad
Vegan Butter Buns
Assembly & Garnish
Method
Vegan Hoisin 'Duck' (seitan)
- 1
Make dry mix
In a large bowl whisk together vital wheat gluten, chickpea flour, nutritional yeast, garlic powder, onion powder, white pepper and smoked paprika until evenly combined.
- 2
Mix wet ingredients
In a separate bowl combine miso paste, soy sauce and 0.75 cups water. Whisk until miso dissolves and mixture is smooth.
- 3
Form dough
Pour the wet mixture into the dry mix. Stir with a wooden spoon until a shaggy dough forms, then knead in the bowl (or on a lightly floured surface) for 3–5 minutes until elastic and cohesive. If too dry add up to 2 tbsp water; if too wet add 1–2 tbsp vital wheat gluten.
- 4
Shape pieces
Divide the dough into 4 equal pieces. Flatten each piece into a roughly 6–7 inch oval about 1/2 inch thick — these will be your 'duck' fillets.
- 5
Steam seitan
Wrap each oval loosely in foil (to catch any condensation) or place in a steamer basket. Steam over simmering water for 30 minutes, covered. This sets the seitan structure.
- 6
Cool and slice
Remove steamed seitan and let cool for 10 minutes. Slice each oval diagonally into 1/4-inch thick pieces or into desired 'plum' slices that mimic duck breast strips.
- 7
Pan-sear and crisp
Heat 2 tbsp vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. When shimmering, add seitan slices in a single layer and cook 2–3 minutes per side until golden and slightly crisp. Work in batches to avoid overcrowding.
Hoisin Glaze
- 8
Combine glaze
In a small saucepan combine hoisin sauce, soy sauce, rice vinegar, maple syrup, sesame oil, optional chili paste and 2 tbsp water. Whisk together until smooth.
- 9
Simmer
Bring glaze to a gentle simmer over medium-low heat and cook 2–3 minutes, stirring, until slightly thickened but still pourable. Remove from heat and keep warm.
- 10
Cucumber & Spring Onion Salad
- 11
- 12
Make dressing
Whisk together 1 tbsp rice vinegar, 1 tsp light soy sauce, 1 tsp sesame oil, 1/2 tsp maple syrup, 1/4 tsp salt and 1/8 tsp black pepper until combined.
- 13
Toss and rest
Toss cucumber and most of the sliced spring onions with the dressing. Let sit 10 minutes to marinate. Sprinkle toasted sesame seeds and mix gently just before assembly.
Vegan Butter Buns
- 14
Make dough
In the bowl of a stand mixer (or large bowl) combine flour, yeast, sugar and salt. Add warm plant milk, warm water and oil. Mix with dough hook on low until combined, then knead 6–8 minutes until smooth and elastic. If mixing by hand, knead on a floured surface for 8–10 minutes.
- 15
- 16
Shape buns
Punch down dough, divide into 6 equal pieces. Shape each piece into a smooth ball and place on a baking tray lined with parchment, spaced to allow expansion.
- 17
Second rise
Cover and let the buns rise until puffy, about 30–40 minutes. Preheat oven to 375°F (190°C) during the last 10 minutes of proofing.
- 18
Assembly & Garnish
- 19
Slice buns
Slice each bun horizontally but not all the way through so it opens like a pocket.
- 20
- 21
Finish and serve
Drizzle a little of the reserved hoisin glaze over the filling, scatter a few cilantro leaves and a pinch of toasted sesame seeds. Serve immediately while seitan is warm. Provides 6 buns (servings) total.