Serves 1
Directions
- 1Fry the seitan and oyster mushrooms in a pan with a little oil on high heat until crisp at the edges.
- 2Add 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.
- 3Let the glaze bubble down until it's glossy and coats the seitan and mushrooms.
- 4In 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.
- 5Spread miso-mayo on a toasted bread slice.
- 6Layer the sticky hoisin "duck" (seitan and mushrooms) over the miso-mayo.
- 7Add ribbons of cucumber and a handful of spring onion on top of the "duck" mixture.
- 8Place the top piece of bread and press the sandwich, if desired.
Ingredients
- 0.5 block shredded seitan or plant protein of your choice
- 1 handful oyster mushrooms
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp Chinese five spice
- 1 tsp rice wine vinegar
- 1 tsp fresh grated ginger
- 1 tsp garlic paste
- 1 splash water
- 1 little oil
- 3 tbsp vegan mayo
- 1 tsp white miso paste
- 1 squeeze lemon juice
- bread
- cucumber
- 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.
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