Vegan Hoisin Duck Fried Rice

8th March 2017
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There are very few meals or ingredients I miss from my pre-vegan days. What I tend to crave most are certain textures that are harder to replicate with plant-based foods. Sometimes I feel like only a certain type of mouthfeel will do. As a result of these elusive “feels” there are a handful of meals that I haven’t eaten since turning vegan. And so my Vegan Hoisin Duck Fried Rice was created as a way of delivering the satisfying chewiness I was craving.

As I seem to be the ONLY vegan in the world that hasn’t got around to sourcing a never-ending supply of Jackfruit I’ve been looking for something to give me that shredded, chewy vibe that I can really get my teeth into. I was thrilled to finally get hold of a packet of Linda McCartney Hoisin Shredded Duck. I have very fond memories of hoisin duck pancakes but with 3 hungry bellies to feed and a tiny bag of this stuff costing Β£2.50 I had to go a different route by adding rice and extra veggies to create a more substantial meal.

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Just in case you’re screwing up your face in disgust right about now I suppose it’s a good a time as any to discuss the mock meat debate. I’ve been vegan for just over two years, I plan on being vegan for life. Knowing what I now know I cannot conceive of ever returning to my old ways, but that doesn’t mean to say I don’t like meat. As the highly processed, disassociated food product that was the mainstay of my meals for 36 years I often crave it. It’s the new-found awareness and connection between the living being and lifeless product that stops me from consuming it. The flavour, taste and texture was never a contributing factor.

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Perhaps this is something that will shift and change the longer I’m vegan. I know many vegans are repulsed by meat alternatives simply because they’re too, well meaty. For now at least I personally have no problem with the idea of mheat, vegan butchers or naming things after their original counterparts. I know what Hoisin Duck is, I know what to expect and how to use it in a recipe, there are no surprises. I’d be much less reluctant to buy a bag of rehydrated textured protein, as would the majority of people. Listen to the podcast of Colleen Patrick-Goudreau who sums this idea up much more eloquently than I ever could.

Now all that’s out of the way let’s get back to the recipe.

Vegan Hoisin Duck Fried Rice

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes

Yields: 4 Portions

Hoisin Duck Recipe

Ritual: Stir Fried
Character: Fresh and Sticky
Essence: Chinese Umami

  • 2 Red Onions - 350g - Chopped
  • 3 Mixed Bell Peppers - 300g - Chopped
  • Green Beans - 200g - Topped and chopped
  • 1 Broccolli - 200g - Chopped
  • Sweetcorn - 200g - Frozen weight
  • White Mushrooms - 200g - Chopped
  • 3 Carrotts - 150g - Thinly sliced into ribbons with a mandolin or veg peeler
  • Mange Tout - 150g - Sliced in half
  • 2 packs of plain microwave rice
  • Hoisin Sauce - 300g
  • 1 Tbsp Dark Soya Sauce
  • 1 Tbsp Toasted Sesame Oil
  • 4 Garlic Cloves - Crushed
  • 1 Veg Stock Cube
  • 1/4 tsp Chinese 5 Spice Powder

Wash, chop, weigh and prep everything. Have all your ingredients laid out, ready to hand. Taking 10 minutes to do this now saves lots of time and stress during cooking.

Boil 1/2 litre water in a kettle and pour over the broccolli and green beans in a saucepan. Bring back to boil for 2 minutes. Drain and set aside.

Whilst the greens are boiling heat a wok on medium heat and once hot add 1 Tbsp toasted sesame oil and swirl to coat pan.

Add the onions and stir fry on a medium heat for 5 minutes, stirring frequently.

After 5 minutes add the peppers, stir to combine and fry for a further 5 minutes.

Into the peppers and onions add the garlic, stock cube and Chinese 5 spice powder and stir thoroughly for 1 minute until fully coated.

Add the carrots and mange tout and once stirred through fry for 1 minute.

Add the mushrooms and continue to fry for 2 minutes.

Whilst the mushrooms cook add the Linda McCartney shredded duck to a seperate frying pan and dry fry on medium heat for 1 minute.

After 1 minute add the hoisin sauce to the duck, reduce the heat to low and fry for a further minute until the sauce is heated through.

Add the drained, par boiled green beans, broccoli and sweetcorn to the wok with the other vegetables and stirfry for 1 minute.

Microwave the rice and add to the veggies.

Finish with the soya sauce and stir everything thoroughly to incorporate.

I’d love to hear your thoughts on meat replacement products and processed vegan foods in general in the comments below. Don’t forget to tag us in your creations over on Instagram @applefalltree

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