Meat Free Monday One day a week can make a world of difference

Crispy ‘Duck’ Pancakes

Black Leaf
  • Serves: 4
  • Preparation: 15
  • Cooking: 45
  • Ready: 60

Created from oyster mushrooms, this is a fabulous plant-based ‘duck’ alternative!


For the duck

  • 300 g oyster mushrooms
  • 4 tablespoons soy sauce
  • ¼ teaspoon chilli powder
  • 1 tablespoon agave syrup

For the plum sauce

  • 450 g plums
  • ¼ white onion
  • 60 ml apple cider vinegar
  • 80 g dark brown sugar
  • 15 ml soy sauce
  • 1 tablespoon agave syrup
  • 1 tablespoon fresh ginger
  • 1 garlic clove
  • ½ teaspoon salt
  • ½ teaspoon five-spice


To make the duck

Shred the oyster mushrooms into a pan and fry with vegetable oil on a medium heat.

Once slightly cooked and softened, add in the soy sauce, chilli powder and agave syrup and cook until a dark brown colour and crispy.

To make the plum sauce

Add all of the ingredients to a heavy bottomed saucepan and bring to the boil.

Reduce down to a simmer and cook until the plums have softened and cooked all the way through. This will take approximately half an hour.

Pour the contents into a blender and blitz until smooth.

To serve

Serve with Chinese pancakes, cucumber and spring onion strips.

Additonal notes

Recipe courtesy of Black Leaf

A welcome new addition to Manchester’s Northern Quarter, Black Leaf opened in September 2020. It is situated in the basement of neighbourhood vegan bar Alvarium which is a firm favourite among locals and city visitors alike. Entirely plant based and run by Head Chef Grace Stubbs and her team of chefs, Black Leaf’s dishes include watermelon ‘Tuna’ Poke Bowl, Beetroot Spanakopita and Sweetcorn Fritters. The restaurant supports Meat Free Monday by offering diners 50% off the food menu on Mondays.

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