Welcome to my vegan Katsu curry recipe. This recipe is inspired by one of my favourite dishes, Katsu curry. A popular Japanese meal, traditionally it is made using breaded and deep-fried chicken or pork topped with a curry sauce. However, today I will be sharing my seitan-based version of the Katsu curry, I hope you enjoy it!
Serves: 6-8 . Time: 1:15mins.
You can half the recipe for the seitan if you want to feed fewer people. I usually make a big batch so I can freeze them and use them for another dish.
Equipment needed: blender or hand blender.
- 2 cups of vital wheat gluten.
- 1/2 cup of tofu.
- 1/3 cup of chickpeas.
- 1/2 veg stock (for the seitan)
- 1/4 tsp of turmeric.
- 1 tsp of dried chives.
- 1 tsp of regular paprika.
- 1 tsp of onion powder.
- 1 tsp of Italian herbs.
- 1.5-3 litres vegetable stock (for the broth)
- 1 onion for the stock.
- 3 Tbs of soy sauce for the stock
For the coating:
- 1-1/2 cups of flour.
- 1-1/2 cups of unsweetened milk of choice.
- salt and pepper to taste.
- 500g of panko crumbs/breadcrumbs.
Curry sauce ingredients:
- 1 can of coconut milk.
- 2 cups of vegetable stock.
- 2 garlic cloves.
- 1 white diced onion.
- Half a thumb size of grated ginger.
- 2 tbs of curry powder.
- 1 banana.
- 2-4 tsp sugar.
- 2 tbs soy sauce.
- 1 tbsp tomato puree or ketchup.
This recipe starts by preparing the seitan. To start this process find a medium to a large-sized bowl.
- Place the two cups of vital wheat gluten in the bowl, then mix in the seasoning.
- Now place the tofu, vegetable stock, and chickpeas into a blender and blend.
- Pour the blended mixture into the bowl with the vital wheat gluten. Mix it in slowly and thoroughly until it makes a dough-like consistency. Be careful not to make the mixture too wet, if it looks too dry slowly add a little more liquid.
- Then, knead it for 7 minutes. Flatten the dough out and cut into 8 fillets, then, pound them like you would meat and flatten them white your hands. Let them rest until you have prepared the stock.
5. To make the stock place 1.5 litres of hot water with 1-2 vegetable stock cubes into a large pot (the water should be enough to to cover the seitan by half an inch), add one chopped onion and 3 tablespoons of soy sauce. You may need to do it in two separate pots depending on the size.
6.Once the stock is prepared to place it on medium-high heat and place the fillets in carefully, try to not let them overlap each other. Bring them to a light simmer for 15 minutes, then flip them and do the same for another 15 minutes.
7. Once they are done they should be a meat-like consistency, take them out carefully and let them cool for 15 minutes, turn them over at the 7-minute› mark. This process helps them harden slightly and releases some of the moisture.
8. Start preparing your rice and sauce. For the rice follow the instructions on the box.
9. Now it’s time for the curry sauce. Start by dicing the onion, carrots, garlic cloves and grating the ginger. Then, prepare 2-3 tablespoons of curry powder (you can make your own if you want).
10. Put a pot on medium-high heat and place a tablespoon of the coconut milk or oil into the pot, fry the onions, ginger, garlic, then, add the carrots and spices. Note: use more oil if needed.
11. Once, the spices have slightly changed colour, add the coconut milk, stock, tomato puree/ketchup and sweetener of choice. Bring it to a boil and mix in some soy sauce and mashed yellow banana,
If the curry needs more thickening to take two tablespoons of flour and mix it with three tablespoons of water to make a cream-like consistency, then whisk it in slowly to the curry sauce on medium-high heat. Once it is thick enough, turn it off the heat and let it cool for a few minutes, after it has cooled slightly, blend it into a smooth consistency. Then, set it aside until it is time for plating.
Now for the FRYING. A few minutes before frying.
12. Get a medium-sized frying pan and put an inch of rapeseed/vegetable oil into it, place it on medium-high heat to get the oil to the right temperature (around 190 c.)
13. Prepare a bowl of flour with some salt and pepper, one packet of panko crumbs/ one cup of breadcrumbs and lastly a mixture of soy milk and flour with a light season of salt and pepper (this should be the consistency of double cream). Place the seitan fillets in the flour, then the wet mixture and lastly the panko crumbs. Turn down the heat to a medium temperature and place the fillets into the heated oil and fry for 3-4 minutes on each side. Let them rest for a few minutes before serving.
Finally serve with a light side dish, such as corn, salad, broccoli or asparagus. Enjoy!