Vegan Mu Shu
Recipe type: Main Dish
Cuisine: Chinese
  • ½ cup peanuts
  • 2 tablespoons sugar
  • 1 1lb bag coleslaw mix
  • 1 stalk of celery sliced or ½ teaspoon celery seed
  • 4 oz. sliced crimini mushrooms
  • 3 green onions diced
  • 3 cloves garlic minced
  • small handful of pea pods chopped
  • 2 tablespoons + 1 teaspoon soy sauce
  • 1 teaspoon canola oil
  • 1 scant teaspoon sesame oil
  • Mu shu pancakes or flour tortillas
  • Cilantro
  • Additional green onions for ganish
  • Hoisin sauce
  1. Make peanut powder by blending peanuts with sugar. Set aside.
  2. Cook garlic and green onions in a large pan or wok in canola oil until fragrant.
  3. Place mushrooms in the wok and cook for one minute.
  4. Add 1 teaspoon of soy sauce and sesame oil to the wok.
  5. Cook for about for five minutes stirring regularly.
  6. Add pea pods to the pot and cook for one more minute.
  7. Add the coleslaw mix and celery (or celery seed).
  8. Stir and cook for about 5 more minutes.
  9. To serve, fill a pancake/tortilla with the cabbage mixture.
  10. Sprinkle the peanut powder over the cabbage and garnish with cilantro and additional green onions.
  11. Then, drizzle hoisin sauce over the cabbage.
Recipe by Silly Little Vegan at