Duck Feast (The Vegan Kind)


  • 1 garlic clove
  • Half an onion
  • Mock duck (can be found in most supermarkets or health food shops)
  • 3 potatoes
  • vegan butter
  • kale
  • 4 asparaguses
  • pinch of salt
  • 1 and a half small heaps of gravy granules
  • Olive oil


For mashed potato

  1. Cut your potatoes into medium sized chunks so they are all near enough the same size.
  2. Boil them on a high heat in a pan with water up to the point so the potatoes are floating.
  3. Sprinkle a pinch of salt over the potatoes and put the lid onto the pan.
  4. Wait until the water is boiling (this should take between 10-15 minutes) and put on the lowest heat until they are definitely ready. You can check this but putting a knife in the potato. If it slides off easily, it’s ready.
  5. After that, drain all the water out of the pan, add a dollop of vegan butter to the potatoes and mash until satisfied. 

For duck stew

  1. Fry chopped up onion and garlic until cooked.
  2. With the heat still on, add in your mock duck very slowly to avoid any of the juice splashing out of the frying pan.
  3. Next, if needed, rip your duck chunks into smaller pieces so that they cook faster and to give texture.
  4. Add your gravy granules for thickness. I liked mine really thick but it’s all down to personal preference.
  5. Finally, cook until it is all heated through and ready to serve.


  1. Cut your asparaguses in half so that they fit easily in the pan and will cook quickly. 
  2. Heat in water so that they are floating and boil on a medium heat until they have turned a  lighter green.
  1. Put a generous handful of kale onto a frying pan and add some olive oil.
  2. Fry on a medium heat until it is a dark green colour and you can hear it fizzing. You will also see that it will have shrank so that’s why you need a generous amount.



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