This Crispy Pink Oyster Mushroom “Vegan Duck” is a plant-based twist on a savory classic. Using vibrant pink oyster mushrooms, this dish delivers rich umami flavor and a satisfyingly crispy texture that mimics the bite of traditional duck. The mushrooms are marinated in a blend of soy sauce, garlic, sesame oil, and spices, then pan-seared or air-fried until golden and crispy on the edges. Served over steamed rice, in bao buns, or tucked into wraps with cucumber, scallions, and hoisin sauce, this vegan duck is a show-stopping centerpiece for any meatless meal — bold, flavorful, and 100% cruelty-free.
Ingredients:
- 1 lb of Pink Oyster Mushrooms
- 2 tbs cornstarch
- 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
- 1/2 tsp Parsley
- 1/2 tsp Cajun Seasoning
- Oil for frying
- Sauce Ingredients
- 1 1/2 cup agave syrup
- 1 tbsp avocado oil
- 1 tsp coconut aminos
- 1 tsp liquid smoke
- 1 tsp tomato paste
- 1 tbsp lemon juice
Directions:
Using your hands, shred the mushrooms into smaller pieces. Lightly cover with olive oil, then coat with cornstarch and dry seasonings in a small bowl. Heat a cast-iron pan with oil for frying. Shallow fry the pieces until lightly golden, then set aside to drain excess oil. In a separate bowl, mix the ingredients for the sauce. Remove the excess oil from the pan and pour the sauce into the pan to heat until bubbling. Add the fried mushrooms to the sauce and mix until well combined. Served with rice/quinoa and your favorite veggies.
Enjoy!