Vegan Duck Legs with Dumplings and Red Cabbage
You're probably already looking for the perfect Christmas dinner, right?
It's tricky to ensure everyone in the family is happy. For me, though, it's been Cannelloni with a spinach-ricotta filling on the 24th for as long as I can remember.
The menu has already been decided, so I have little to say about it.
But what we'll have on the 25th has been set for a while: This wonderfully crispy and flavorful vegan Christmas "duck legs" with red cabbage and dumplings. And it's not just my plan—I've already heard several people at the office say, "Oh, I'm definitely making this for Christmas this year!"
This recipe is perfect for anyone who wants to impress. It looks much more complicated and elaborate than it is. The vegan "duck" legs consist of just three simple components:
The "Meat": The filling is made from jackfruit and seitan. Seitan has long been a staple in vegan cooking, but I think only a few people have dared to try jackfruit. However, it's a key ingredient in this recipe. It gives the "meat" a tender, fibrous texture—just like it's been slow-cooked for hours. Both ingredients soak up the marinade, made primarily from Asian mushroom sauce (available at Asian markets), mustard, soy sauce, and herbs.
The "Skin": The filling is wrapped in two layers of rice paper. The inner layer has a consistency similar to fat. When baked, the outer layer, brushed with an oil marinade, becomes crispy and golden brown. And don't worry—wrapping it up will be a breeze after some practice.
The "Bone": The possibilities here are endless. We used cinnamon sticks, which added a nice flavor to the "duck" legs. If you're not fond of that flavor, carve "bones" from a cauliflower stalk or use skewers. There are even fake bones available for purchase nowadays—we think that's a little creepy. Just make sure whatever you choose doesn't burn in the oven.
As side dishes, we had dumplings and red cabbage. We bought both pre-made and whipped up a quick gravy to go with them. You can make everything from scratch if you have the time and energy. You'll find all the recipes here on our blog:
Red Cabbage, Potato Dumplings and, of course the best gravy on this planet.
Vegan Duck Legs with Dumplings and Red Cabbage
Ingredients
For the “duck“:
- 800 ml (3 ⅓ cups) vegetable broth
- 2 tbsp soy sauce
- 240 g (8.5 oz) seitan, whole
- 240 g (8.5 oz) pulled jackfruit
For the marinade:
- 6 tbsp Asian mushroom seasoning sauce
- 2 tbsp soy sauce
- 2 tbsp water
- 3 tbsp olive oil
- 2 tsp mustard
- 1 tsp dried oregano
- 1 tsp dried thyme
- ¼ tsp garlic powder
- 1 tsp onion powder
- 1 tbsp cornstarch
- 3 tbsp water
For the “skin“:
- 12 large sheets rice paper
- 2 tbsp olive oil
- 2 tbsp soy sauce
- 1 tsp Asian mushroom seasoning sauce
For the gravy:
- 0.5 onion
- 2 tbsp vegan butter
- 2 tbsp tomato paste
- 2 tbsp mustard
- 2 tbsp flour
- 350 ml (1.5 cups) vegetable broth
- 1 tsp soy sauce
- 1 tsp agave syrup
- pepper
Additionally:
- 750 g (1.65 lbs) ready-made dumpling dough
- 600 g (1.32 lbs) ready-made red cabbage
- parsley
Instructions
In a large pot, bring vegetable broth and soy sauce to a boil. Slice the seitan into thin strips and simmer in the broth for about 10 minutes. After 5 minutes, drain the pulled jackfruit and add it to the seitan.
While the seitan and jackfruit are simmering, combine the Asian mushroom seasoning sauce, soy sauce, water, olive oil, and mustard in a bowl. Add the spices and mix well.
Drain the seitan and jackfruit and return them to the pot. Add the prepared marinade and heat the mixture again. Mix the cornstarch with water, add it, and stir well to help it hold together.
Place two large, flat plates next to each other, filling one with a bit of water. Dip a sheet of rice paper in the water for about 15 seconds, then place it on the empty plate. Cut about a 5 cm long slit in the bottom center. Place a cinnamon stick in the slit and add 2 tablespoons of the prepared filling in the center of the rice paper. Fold the rice paper from the bottom, top, left, and right towards the center. Wet a second sheet of rice paper, lift the "leg," and place the rice paper on the empty plate, again making a 5 cm slit. Flip the leg and place it to be wrapped with the second rice paper. Place the finished "leg" on a baking sheet lined with parchment paper.
Repeat step 4 until all the filling is used up (this should be enough for six "legs").
For the marinade to brush on, combine olive oil, soy sauce, and mushroom seasoning sauce. Then brush the "legs" evenly on both sides with a pastry brush and bake in the oven at 190°C (convection) for 35–40 minutes. Flip the "legs" halfway through the baking time. They are ready when they are golden brown and crispy on the outside.
While the "legs" are baking, prepare the dumplings and red cabbage according to the package instructions.
For the gravy, peel and finely chop the onion. Melt the vegan butter in a small pot and sauté the onion until translucent. Add tomato paste and mustard, and roast over medium heat for 5–10 minutes until the tomato paste begins to brown. Sprinkle with flour and immediately pour in vegetable broth. Whisk constantly to avoid lumps. Season the gravy with soy sauce, agave syrup, and pepper.
Serve the "legs," dumplings, and red cabbage on a plate and pour the gravy over them. Finally, garnish with a bit of parsley.
