Faux what you say?! Yep, faux duck. And yep, for our Vegan Thanksgiving meal. If you saw our creamy vegan scalloped potato recipe, you will know that a group of us vegans get together every year to celebrate a Kiwi/Australian version of the North American Thanksgiving holiday. Did I also mention it was a plant based thanksgiving?
This year, I was looking for a new plant based roast to try but they weren't available in any of the grocery stores I tried. But . . . I did find a faux duck ** and thought what the heck, lets try it!
To be honest, I'm not really a faux meat fan and we barely buy these products as we have been vegan for about 5 years and I am totally off the taste and texture of meat. So eating something that resembles meat, is not that appealing to me. That being said, I am trying to support these products and companies and am willing to give them a shot.
This faux duck, was crazy realistic! My husband had a mini freak out thinking someone was playing a joke on us and had put real duck into the plant based section. He even pulled the box out of the trash to double check! Even though it tastes very realistic (disclaimer: it's been a very long time since I ate real duck so my memory might be a bit skewed) it was delicious. We served it plain, paired with seasonal roast vegetables, side dishes and gravy.
The faux duck was super simple to cook, pan fried in some olive oil for 2 mins each side until nice and crispy. Oh and cost only AUD8.00! This is one of the most affordable faux meat options of this quality and I will definitely be purchasing this product again. There was also a recipe on the box for a marmalade glaze which we try next time.
INGREDIENTS
Roast vegetables
2x parsnips
2x carrots
2x beetroot
1x swede
1x sweet potato
2 Tbs olive oil
Salt and pepper to taste
INSTRUCTIONS
1. Turn oven to 200˚ / 390F
2. Cut vegetables into pieces about 1 inch thick.
3. Place cut vegetables onto a roasting tray.
4. Drizzle olive oil over the vegetables, add salt & pepper, then mix together.
5. Roast in the oven until vegetables are cooked (45 mins).
6. Serve with faux duck and side dishes.
As part of our vegan thanksgiving meal we made the following side dishes and accompaniments:
Nora Cooks Easy Vegan Gravy (OMG this stuff is awesome! Such a great recipe, very easy to make and with ingredients you would find in a standard vegan pantry!)
Salad - adapted from The Girl Who Ate Everything pomegranate feta salad. Swapped out the pomegranate for dried cranberries as pomegranates are currently out of season and used dairy free feta cheese.
Vegan Apple Crumble Donuts - slight adaption from Connoisseurus Veg. See the original recipe here or my slight adaptions here.
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