Vegan Jackfruit Hoisin Pancakes



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I always think the crispy duck and pancakes are the best part of a Chinese takeaway and I have a few vegan friends coming soon for dinner. I thought this would make a lovely starter, using jackfruit which has a meaty texture and takes on flavour beautifully. One of my friends doesn’t drink and I don’t want her to feel left out, so I thought I’d pair it with one of @fireflydrinks gorgeous bottles, flavoured with kiwi, lime and Mint. They actually make brilliant mixers too, so I shall also make a rum based cocktail with slices of kiwi, lime and sprigs of mint. Delicious 😋 [AD]

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INGREDIENTS

1 clove garlic - crushed

1 teaspoon ginger - grated

1/2 teaspoons Chinese five spice

1 can jackfruit in brine - drained

2-3 tablespoons hoisin sauce

1/2 cucumber - cut into matchsticks

3 spring onions - finely sliced

8 shop bought Chinese pancakes

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METHOD

Add the ginger and garlic to a little oil in a pan and let it sizzle for a minute on a medium heat. Meanwhile break up the jackfruit with a fork or your fingers. Add the jackfruit to the pan with the five spice and warm through. Now pour in the hoisin sauce and cook for a minute.

Steam or microwave the pancakes according to pack instructions. Let everyone help themselves. Serve with extra hoisin.

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