Vegan Katsu Curry ? This Is Really The Best Vegan Katsu C

vegan katsu curry  this is really the best vegan katsu c display image  116c0728
vegan katsu curry this is really the best vegan katsu c display image 116c0728

Vegan katsu curry ? this is really the best vegan katsu curry. By @thewhitechestnut

Follow us @niceveganrecipes for Daily vegan recipes

INGREDIENTS

Ingredients for the panko coated aubergine katsu:

2 aubergine medium size
2 cups of water
1/2 cup chickpea flour
a tsp black salt
1/3 cup nutritional yeast
a cup panko breadcrumbs
3 tbsp olive oil
a pinch of Himalayan salt

Ingredients for the katsu curry sauce:

a tbsp olive oil
a chopped red onion
a cup of canned coconut milk
a tbsp maple syrup
a tbsp tomato puree
a tbsp curry powder

Rest of the ingredients needed:

200g cooked sushi rice
a salad of your choice
a tbsp white sesame seeds

Preparation time: 30 minutes

METHOD

Let´s make the best ever vegan aubergine katsu curry recipe!
We are going to start by preheating the oven at 200ºC – 392ºF, whilst the oven is heating we will prepare the aubergine katsu.
We are going to make a vegan egg, in a medium-size bowl mix 2 cups of water, 1/2 cup chickpea flour, a teaspoon of black salt and 1/3 cup nutritional yeast, whisk until you get a smooth consistency, it should take 1 minute approximately.
In a medium-size plate put a cup of panko breadcrumbs, prepare also a baking tray or a baking mat.
If you run out of the vegan egg, just use the same proportion:
1 cup water:1/4 cup chickpea flour:1/2 tsp black salt:1/6 cup nutritional yeast.
Once you have all your katsu pieces ready to go into the oven, sprinkle 3 tablespoons of olive oil and a pinch of Himalayan salt or any salt of your choice, then cook in the oven for around 20 minutes at 200ºC – 392ºF.
Time to make curry sauce!
In a medium-size pan at medium heat add a tablespoon of olive, once warm add the chopped red onion, cook it at medium heat until the red onion is soft, it will take 7 minutes
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