Meatless Monday with Vegan Scallion Pancakes with Ginger Soy Dipping Sauce | Miratel Solutions

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Meatless Monday with Vegan Scallion Pancakes with Ginger Soy Dipping Sauce

Welcome to the Miratel blog and to our Meatless Monday vegan recipe share. Miratel took the Meatless Monday pledge to support reducing meat consumption 15% by eliminating it one day per week to preserve the health of our planet. We consider our support of this great movement part of our CSR business strategies as it spreads awareness of the impact of our food choices on our environment

Unlike traditional pancakes, Scallion Pancakes – also known as Cong You Bing – are made with dough rather than batter.  They are thin and round in shape and tend to be crispy on the outside and chewy on the inside. They are perfect for dipping in your favourite sauce or used to soaking up the sauce from your favourite dish – there really is no end to when they can be served as they go with everything. In today’s recipe, they are served alongside a delicious Ginger Soy Dipping Sauce. According to the chef of this great recipe, “While the traditional recipe may or may not have dairy or eggs, this version is just as good as the one you’ll order in a restaurant and costs peanuts to make! Serve them as an appetizer along with the homemade ginger soy dipping sauce. Once you try these crispy pancakes once, you will never want to order takeout again.” This delicious recipe comes courtesy of Gabrielle St. Claire of Eat Drink Shrink via the always inspiring One Green Planet.



  • 1 1/2 cups flour, dividedVegan Scallion Pancakes With Ginger Soy Dipping Sauce
  • 3/4 cups boiling water
  • 1 1/2 tablespoons vegetable oil, divided plus more as needed
  • 1 tablespoon sesame oil
  • 1 teaspoon salt, divided
  • 4 green onions, thinly sliced


  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1 teaspoon brown sugar
  • 1 teaspoon minced ginger
  • 1 teaspoon thinly sliced green onions
  • 1/4 teaspoon red pepper flakes


  1. Place 1 1/2 cups of flour in a bowl and pour in the boiling water while stirring. When the dough is cool enough to touch, knead it into a ball. Continue kneading on the counter until you’ve got a smooth ball – about 5 minutes. The dough should be tacky, but not overly sticky. Cover loosely with plastic wrap and leave to rest for 30 minutes.
  2. In a small bowl, mix together 1 tablespoon of flour, 1 tablespoon of vegetable oil, and the sesame oil.
  3. Cut the dough into 4 pieces. Flour your counter and roll out one piece to a rough circle approximately 8 inches in diameter.
  4. Brush the entire surface with half a tablespoon of the oil-flour mixture and a quarter of the chopped green onions. Roll into a cylinder then coil the cylinder into a spiral, tucking the end underneath. Roll the spiral out into a circle approximately 4–5 inches.
  5. Heat 1/2 tablespoon of oil in a non-stick pan over medium-high heat. Sprinkle the pancake with salt. Fry the pancake for 2 minutes each side or until golden brown. Continue with making the next pancake while the first is frying. Remove the fried pancake from the pan and drain on a paper-towel lined wire rack. If necessary, add more oil to the pan and continue frying the remaining pancakes.
  6. Combine all the ingredients for the dipping sauce. Cut each pancake into 6 triangles and serve with the dipping sauce.

If you haven’t already, we encourage you to visit the Meatless Monday website and join us in taking the pledge today. Spread the word at home and at work and promote CSR business initiatives to make your green call centre, office, factory, shop, restaurant or salon even greener.


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