• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe

Easy Cheesy Vegetarian

menu icon
go to homepage
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Healthy Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Vegetarian Appetizers

    Nov 18, 2017 · Modified: Feb 27, 2019 by Becca Heyes · This post may contain affiliate links · 12 Comments

    Vegetarian Chinese pancakes with homemade hoisin sauce

    108 shares
    • Share
    • Tweet
    Total time: 15 minutes
    Servings: 6 pancakes
    5 from 7 votes
    Jump to Recipe Rate this Recipe
    Vegetarian Chinese pancakes with homemade hoisin sauce - an easy vegan version of the Chinese buffet favourite!

    If you've ever been to a Chinese buffet (at least in the UK... though I guess they must have these elsewhere too?), you'll definitely have seen this kind of Chinese pancake. I have no idea how authentically Chinese they are, but they're usually served with shredded duck in hoisin sauce, and thinly sliced cucumber and spring onion.

    It sounds weird, but despite obviously not being able to eat the shredded duck, I do sometimes make myself a pancake (or seven) with just the veggies and hoisin sauce - that stuff is amazing, and the texture of the pancakes is so good too. They're so thin and chewy.

    This time, rather than just skipping the meat, I thought I'd make my own vegetarian Chinese pancakes, using various mushrooms and homemade hoisin sauce.

    Vegetarian Chinese pancakes with homemade hoisin sauce - an easy vegan version of the Chinese buffet favourite!

    You can just use normal mushrooms if you like, but I also used some 'exotic mushrooms' (shiitake and oyster mushrooms) to add some different texture. You could add extra veggies too, if you like - a bit of onion, for example. I thought I'd keep mine nice and simple. The hoisin sauce packs a huge flavour punch, and it's quite salty, so the fresh, crispy veggies are the perfect accompaniment.

    Vegetarian Chinese pancakes with homemade hoisin sauce - an easy vegan version of the Chinese buffet favourite!

    This was my first attempt at making homemade hoisin sauce, and I think I did a really good job! My recipe is loosely based around this one. It contains a tiny bit of peanut butter, which I don't think is something you'd usually find in hoisin sauce (correct me if I'm wrong), but it helps to make the sauce thicker and glossier. It may not be authentic, but I'm guessing if you wanted a super authentic hoisin sauce recipe, you wouldn't be coming to me... I'm more of an 'easy versions of old favourites' kind of girl. So just go with it.

    Does anyone else love a vegetarian Chinese pancake, or is it just me? That hoisin sauce is just irresistible...

    Vegetarian Chinese pancakes with homemade hoisin sauce - an easy vegan version of the Chinese buffet favourite!

    Vegetarian Chinese pancakes with homemade hoisin sauce

    If you've cooked this recipe, don't forget to leave a star rating!

    5 from 7 votes
    Print Pin Comment
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 6 pancakes
    Calories:
    Author: Becca Heyes

    Ingredients

    For the homemade hoisin sauce:

    • 3 tablespoon soy sauce
    • 1 tablespoon brown sugar
    • 1 tablespoon white wine vinegar
    • 1 teaspoon smooth peanut butter
    • ¼ teaspoon Chinese five spice

    For the vegetarian Chinese pancakes:

    • 1 tablespoon oil
    • 300 g mushrooms, sliced (~ 5 cups when sliced)
    • 100 g exotic mushrooms (I used shiitake and oyster), sliced (~ 2 cups when sliced) - or just more regular mushrooms
    • 6 Chinese pancakes
    • ½ cucumber, cut into thin sticks
    • 4 spring onions, cut into very thin sticks
    • 2 teaspoon sesame seeds

    Instructions

    • To make the homemade hoisin sauce, add all the ingredients to a small bowl, and mix well. Don't worry if the peanut butter doesn't combine perfectly - it'll all melt together in the pan.
    • Heat a dash of oil in a frying pan, and add all of the sliced mushrooms. Cook over a medium heat for 5 minutes, until soft. Pour over the hoisin sauce, and cook for a further 5 minutes, until the sauce has become thick and glossy.
    • Serve the hoisin mushrooms in Chinese pancakes, with thin sticks of cucumber and spring onion, and a sprinkling of sesame seeds.

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose. Information above is for 1 pancake, including all toppings.

    Why not serve up a full Chinese banquet with my sweetcorn egg drop soup and homemade sweet and sour sauce?

    Sweetcorn egg drop soup
    Homemade sweet and sour sauce

    More Vegetarian Appetizers

    • White Bean Hummus with Feta Cheese (No Tahini)
    • Creamy Cowboy Caviar (with Avocado Dressing)
    • Honey Roasted Parsnip Soup
    • Vegetarian Lentil Sausage Rolls
    108 shares
    • Share
    • Tweet

    Reader Interactions

    Comments

    1. M says

      September 03, 2020 at 9:01 pm

      I used rice paper rolls instead and absolutely loved this recipe! I'd double the hoisin sauce though. Its so tasty! 😊5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        September 09, 2020 at 1:54 pm

        Thank you! Glad you enjoyed it :)

        Reply
    2. Jane says

      November 27, 2017 at 12:35 pm

      Such a great idea! I love duck pancakes, but would prefer to order a veggie version when eating out. Great idea :)5 stars

      Reply
    3. Jacqueline Meldrum says

      November 26, 2017 at 11:19 pm

      Those look just perfect. Still hungry and drooling! Stumbled, yummed and pinned.5 stars

      Reply
    4. Heidi Roberts says

      November 26, 2017 at 6:23 pm

      What a splendid idea to use mushrooms instead of duck! I love hoisin sauce but don't always feel like using meat so ideal!5 stars

      Reply
    5. Hannah says

      November 24, 2017 at 5:19 pm

      Really love the idea! Have to try hoisin sauce in a vegetarian version of pancakes, looks delicious! ?5 stars

      Reply
    6. sue | theviewfromgreatisland says

      November 24, 2017 at 4:14 pm

      I love everything about these ~ they're the perfect antidote to yesterday's over indulgence :)

      Reply
    7. Patty says

      November 24, 2017 at 3:19 pm

      I love these Chinese crepes, your recipe is very close to the original, looks so delicious!5 stars

      Reply
    8. Agata says

      November 23, 2017 at 11:44 am

      Hi Becca, this recipe looks really good. A nice lunch idea too. Out of curiosity which Chinese pancakes did you use/where could I buy them in the UK? Thanks, Agata

      Reply
      • Becca @ Amuse Your Bouche says

        December 05, 2017 at 9:33 am

        You can buy them from Waitrose and Ocado :) https://www.ocado.com/webshop/product/Waitrose-10-Chinese-Pancakes/48066011

        Reply
    9. Raymond Robbins says

      November 21, 2017 at 5:16 pm

      What is Chinese five spice

      Reply
      • Becca @ Amuse Your Bouche says

        November 22, 2017 at 2:28 pm

        It's a mixture of five spices that are commonly used in Chinese cooking - here's some extra info. It's easy to find in the UK but if you can't find it where you live, you can just skip it and the recipe will still be really tasty :)

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • Slow Cooker Mushroom Stroganoff
    • Mediterranean Scrambled Eggs with Feta
    • Creamy Mushrooms On Toast
    • Easy Tarka Dal (Vegan Red Lentil Curry)
    • Creamy Three Bean Stew
    • Roasted Vegetable Enchilada Casserole
    • 10 Minute Lemon and Black Pepper Chickpeas
    • Vegetarian Shepherd's Pie

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • 15 Minute Peanut and Sesame Noodles
    • 15 Minute Creamy Pasta Primavera
    • Roasted Vegetable Fattoush
    • Veggie-Packed Slow Cooker Black Bean Soup
    • Sweet Potato Curry
    • Slow Cooker Ratatouille
    • Veggie Burrito Bowls
    • 20 Minute Vegetable Stroganoff

    Most Popular

    • Mushroom Bourguignon
    • How to Make Perfect Roast Potatoes
    • How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Subscribe for recipes by email

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Easy Cheesy Vegetarian

    108 shares