I was going to say something about how I’m pretty sure if you went out and caught a duck to give it a hug, it probably wouldn’t like that too much.

Okay, not really. Officially it’s Peking Duck Day but that’s just so not cool.

Fortunately there are superdelicious vegan versions of Peking Duck out there on the net…
Vegan Peking “Duck” from Vegan Wheekers
Mock Peking Duck from Spice Island Vegan
Buddha’s “Roast Duck” and Mock Peking Duck from Bryanna at Vegan Feast Kitchen

If you don’t have time, you can try Baked Vegan Spring Rolls instead! Peking Duck is traditionally made wit hoisin sauce, so that’s close enough for me.

Baked Vegan Spring Rolls
Lat Leger of The Experimental Cupcake
Ingredients:
1 tsp Vegetable Oil
1 tsp Sesame Oil
2 cups pre-packaged Broccoli Slaw Salad Mix
2 cups pre-packaged Cole Slaw Salad Mix
2 cup Bean Sprouts
3 tbsp Teriyaki Sauce
1 tbsp Hoisin Sauce
8 Spring Roll Sheets
Cooking spray
Optional:
1 tsp Cornstarch
1 tbsp Water

Here’s the rest…Baked Vegan Spring Rolls

Another easy option… Veggie and Tofu Moo Shu from Marisa’s Healthy Kitchen

According to the Rules of the Interwebs, you can’t post someone else’s entire recipe, just part with a link to the rest, unless you’ve changed the recipe up bigtime.
So hit the links and don’t forget to hug a duck!