Sticky Hoisin "Duck" Sandwich

Serves 1
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Directions

  1. 1Fry the seitan and oyster mushrooms in a pan with a little oil on high heat until crisp at the edges.
  2. 2Fry the seitan and oyster mushrooms in a pan with a little oil on high heat until crisp at the edges.
  3. 3Fry the seitan and oyster mushrooms in a pan with a little oil on high heat until crisp at the edges.
  4. 4Add soy sauce, maple syrup, Chinese five spice, rice wine vinegar, fresh grated ginger, garlic paste, and a splash of water to the pan to create a sticky hoisin glaze.
  5. 5Add soy sauce, maple syrup, Chinese five spice, rice wine vinegar, fresh grated ginger, garlic paste, and a splash of water to the pan to create a sticky hoisin glaze.
  6. 6Add soy sauce, maple syrup, Chinese five spice, rice wine vinegar, fresh grated ginger, garlic paste, and a splash of water to the pan to create a sticky hoisin glaze.
  7. 7Let the glaze bubble down until it's glossy and coats the seitan and mushrooms.
  8. 8Let the glaze bubble down until it's glossy and coats the seitan and mushrooms.
  9. 9Let the glaze bubble down until it's glossy and coats the seitan and mushrooms.
  10. 10In a separate bowl, combine vegan mayo, white miso paste, and a squeeze of lemon juice, then stir until smooth and tangy to make the miso-mayo.
  11. 11In a separate bowl, combine vegan mayo, white miso paste, and a squeeze of lemon juice, then stir until smooth and tangy to make the miso-mayo.
  12. 12In a separate bowl, combine vegan mayo, white miso paste, and a squeeze of lemon juice, then stir until smooth and tangy to make the miso-mayo.
  13. 13Spread miso-mayo on a toasted bread slice.
  14. 14Spread miso-mayo on a toasted bread slice.
  15. 15Spread miso-mayo on a toasted bread slice.
  16. 16Layer the sticky hoisin "duck" (seitan and mushrooms) over the miso-mayo.
  17. 17Layer the sticky hoisin "duck" (seitan and mushrooms) over the miso-mayo.
  18. 18Layer the sticky hoisin "duck" (seitan and mushrooms) over the miso-mayo.
  19. 19Add ribbons of cucumber and a handful of spring onion on top of the "duck" mixture.
  20. 20Add ribbons of cucumber and a handful of spring onion on top of the "duck" mixture.
  21. 21Add ribbons of cucumber and a handful of spring onion on top of the "duck" mixture.
  22. 22Place the top piece of bread and press the sandwich, if desired.
  23. 23Place the top piece of bread and press the sandwich, if desired.
  24. 24Place the top piece of bread and press the sandwich, if desired.

Ingredients

  • 0.5 block shredded seitan or plant protein of your choice
  • 0.5 block shredded seitan or plant protein of your choice
  • 0.5 block shredded seitan or plant protein of your choice
  • 1 handful oyster mushrooms
  • 1 handful oyster mushrooms
  • 1 handful oyster mushrooms
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 2 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tbsp maple syrup
  • 1 tsp Chinese five spice
  • 1 tsp Chinese five spice
  • 1 tsp Chinese five spice
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 1 tsp rice wine vinegar
  • 1 tsp fresh grated ginger
  • 1 tsp fresh grated ginger
  • 1 tsp fresh grated ginger
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 tsp garlic paste
  • 1 splash water
  • 1 splash water
  • 1 splash water
  • 1 little oil
  • 1 little oil
  • 1 little oil
  • 3 tbsp vegan mayo
  • 3 tbsp vegan mayo
  • 3 tbsp vegan mayo
  • 1 tsp white miso paste
  • 1 tsp white miso paste
  • 1 tsp white miso paste
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • 1 squeeze lemon juice
  • bread
  • bread
  • bread
  • cucumber
  • cucumber
  • cucumber
  • 1 handful spring onion
  • 1 handful spring onion
  • 1 handful spring onion

Equipment

frying panbowlspoonpanini press

Tips

  • Fry the seitan and mushrooms on high heat with a little oil until crisp at the edges before adding the glaze ingredients.
  • Toast the bread in the same pan to soak up any remaining glaze.