Hey guys, today I'm sharing a dish that I made for the very first time recently and I was super happy with!
Even when I ate meat I never liked eating duck, not only because ducks are awesome and I felt terrible eating them, but also because as a meat it is extremely fatty and rich. The only dish I ever liked that contained duck were the Hoisin duck wraps that I would occasionally get with a Chinese takeaway.
I found this vegan 'duck' recently and was excited to try it out and make my own cruelty free version!
I also experimented with making a peanut sauce to accompany my pre-bought (don't judge me!) spring rolls which turned out so well I can't wait to make it again!
So here's my home made Asian style 'takeaway' dish, so easy to make and no ducks were harmed in the process.
It's about time I showed some love for @heart-to-heart's awesome contest, so this is my entry for this week. Check it out the post with details on how to enter and vote below! 
Ingredients (Serves 2):
- 150g Vegan 'duck' pieces (you could easily substitute this with tofu or seitan)
- 1/4 cup peanut butter (smooth and as runny as possible)
- 1 large carrot
- 1 tsp coconut oil
- 3 tbsp Hoisin sauce
- 3 tbsp Soy Sauce
- 2 spring onions
- 3 inches of cucumber
- 4 mini wraps
- 4 large vegetable spring rolls
- 4 large Romaine lettuce leaves
To Garnish:
- Sriracha mayo sauce
- Sriracha hot chilli sauce
Method:
Pop your spring rolls in the oven and leave to cook.
Slice the cucumber and spring rolls into short, thin batons.
- Finely grate the carrot.
- Pour the peanut butter into a small bowl.
- Add the soy sauce and mix well.
- Add the carrot bit by bit and blend well, taste and add more peanut butter/ soy sauce as you wish.
- Heat the coconut oil in a pan on a medium heat.
- Add the 'duck' pieces and heat for 1 minute.
- Add the Hoisin sauce and heat for a further 5 minutes.
- Meanwhile warm the wraps in the oven/ microwave.
- Fill the lettuce leaves with the peanut and carrot mixture and top with a spring roll and sauces of your choice.
- Top the wraps with the 'duck', cucumber and spring rolls and drizzle a little more Hoisin sauce on top to finish.
Enjoy!
I was so chuffed with how this turned out! It tasted so authentic and the carrot and peanut sauce was just to die for! I really loved the crunchy and crisp lettuce and how its coolness balanced the saltiness of the soy sauce, so delicious!
The 'duck' strips were better than any duck I've ever tasted and guilt free! There literally isn't anything you can't make vegan these days.
I hope you liked this post, if you did please upvote, comment, resteem and follow me on @lolzwithlisa for more vegan food and travel posts.