No one would know this DUCK is a Mushroom!!

Vegan Duck Pancakes

      I came across this vegan duck pancakes recipe on Instagram from “Nomeatdisco”, and knew I had to try it. They’re made with mushrooms, I’m making a little bit of a different version of the mushroom duck. But they’ll be pretty similar! If you like this recipe, check out this one too! and this one!


     First I’m going to start with the sauce. I take out a small saucepan, put that over a medium heat. Then in it, whisk together a quarter cup of soy sauce, a quarter cup of your favorite bbq, two teaspoons of sesame oil, one and a half tablespoons of rice vinegar, two cloves of garlic (I chopped them really fine), and a little white pepper. I whisk this together a bit then add in some molasses and whisk some more. While this heats and comes to a simmer I add a teaspoon of cornstarch to a little bowl and some water, mix that together, pour that into the sauce. Stir it well then remove it from the heat, cover it and let it sit aside.


     These are super easy, so good, and you can use them for so many different things. First we need two cups of all purpose flour in a large bowl, then we are going to add one cup of water that was just boiling, now mix together. I let these cool down just enough to be able to handle then knead it until it is smooth. Next just toss it right back into the bowl, cover it up, and let it rest for about twenty minutes.

Mushroom Duck

     I’m going to be using king oyster mushrooms, about sixteen ounces of them. I wash my mushrooms, cut them in half, and shred them with a fork. Then I also tear them by hand into various chunks and strips. I toss them all into a large bowl along with a quarter cup of cornstarch, two tablespoons of five spice powder, and a pinch of salt. Next I just covered my bowl, and tossed it around to combine all the ingredients. Now I get a large frying pan, set it to a medium/high with a decent amount of vegetable oil in it. I toss the mushrooms in only a few pieces at a time so that way they have plenty of room to crisp up. When they are done I pull them out and set them onto a paper towel lined rack.


     While these fry I’m going to julienne some cucumbers and green onions. I start with half the cucumber, slice it in half, then into quarters, remove the seeds by slicing down the center, then remove the top and slice into matchsticks. Now for the green onion I just removed the root, the top quarter of the green onion, sliced in half, and then sliced longways. 

Pancake Prep

     Cut these into eighteen little balls. First in half, then quarters, all the way down to eighteen. Then I roll them out, flatten them into balls and brush them with a bit of sesame oil. Now I pair them up, flatten them again by hand, then roll them pretty thin. Next, in a non-stick skillet, over a medium/high heat, brushed with a little oil, toss the pancakes in until they’re really lightly dotted. After it’s done in the pan (be careful not to burn yourself) immediately pull these apart and set them aside. If you let them cool down too much they will stick together!

Build The Pancake And Enjoy!

     Now that the mushrooms are fried they look amazing. I toss them into a bowl, cover them with my sauce, and toss them around. Now let’s make our duck pancakes. You just take one of the pancakes, load it up with the mushrooms, add in the cucumbers and green onions, then cover with some sesame seeds. These look absolutely amazing! And it has a real meaty bite to it! And the duck pieces are crispy. Wow these are delicious vegan duck pancakes! The flavor turned out amazing and the cucumber and onion is so refreshing! Watch the full video here!

No One Would Know This Duck Is A Mushroom

Vegan duck pancake recipe. How to make the "duck" and the pancakes.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Course Appetizer, Dinner, Lunch, Main Course


  • 1/4 cup soy sauce
  • 1/4 cup your fav bbq sauce
  • 2 tsp sesame oil
  • 1.5 tbsp rice vinegar
  • 2 cloves of garlic
  • a pinch of white pepper
  • molasses
  • 1/4 cup cornstarch
  • 2 cups all purpose flour
  • water
  • 16 ounces king oyster mushrooms
  • 2 tbsp five spice powder
  • salt
  • vegetable oil
  • cucumber
  • green onion


  • In a small saucepan over a medium heat, whisk together soy sauce, bbq sauce, sesame oil, rice vinegar, garlic (chopped), and white pepper. Add in molasses then continue to whisk.
  • Mix together cornstarch and water, then pour into the pot too. Mix together, then take it off the heat, cover it, and set it aside.
  • In large bowl add flour, then water that was just boiling and mix together. Then knead until smooth. Now toss it back into the bowl, cover it up and let rest for 20 minutes.
  • Wash the mushrooms then cut them in half and shred them/pull them apart. Toss them into a bowl with cornstarch, five spice powder, and salt. Cover the bowl and shake it around to get everything combined.
  • Get large frying pan on medium/high heat with vegetable oil. Toss in a couple mushroom pieces at a time. When they are done put them on a paper towel covered rack.
  • Slice up some cucumber and green onion.
  • These need cut into 18 balls. Then brush them with oil, pair them up, and flatten 2 together. Roll them pretty thin.
  • In non-stick skillet brushed with oil, over medium/high heat, add in pancakes until they are lightly dotted. Pull the 2 apart quickly.
  • Put mushrooms in a bowl and cover them with the sauce. Take a pancake, load it up with mushrooms, add cucumbers and onions then cover with sesame seeds. Enjoy!
Keyword appetizer, Asian, Crispy, dinner recipes, easy recipes, Lunch, Mushrooms, quick recipes, Tasty, Vegan, vegan dinner, vegan recipes
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