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HOW TO MAKE A VEGAN KATSU CURRY // PLANT-BASED RECIPE

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If you're wondering how to make a vegan katsu curry you just have to watch this video! I absolutely adore curry and when I became fully plant-based I knew nothing had to change and I could still enjoy it even though I was now Vegan. I hope that this recipe helps you make the leap towards more plant-based recipes! Adam
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⬇️ RECIPE ⬇️
* VEGAN KATSU CURRY *
TOFU NUGGETS
▪️400g Firm Tofu (cut into thick chunks)
▪️Salt & Freshly Ground Pepper
▪️150g Panko Breadcrumbs
▪️4 tablespoons Olive Oil
▪️1 teaspoon Ground Cumin
▪️1 teaspoon Paprika
▪️1 tablespoon Nutritional Yeast Flakes
▪️100g Cornflour
▪️120ml Almond Milk
▪️1 teaspoon Apple Cider Vinegar
▪️1 Aubergine (sliced into 1cm circles)
▪️1 Courgette (cut into chunks)
▪️Cooking Spray (or Olive Oil)
KATSU CURRY SAUCE
▪️1 tablespoon Coconut Oil
▪️1 Red Onion (chopped)
▪️1/2 Banana (chopped)
▪️2 Small Carrots (sliced)
▪️2 Garlic Cloves (crushed)
▪️1 tablespoon Mild Curry Powder
▪️1/2 teaspoon Mild Chilli Powder
▪️1 teaspoon Garam Masala
▪️350ml Vegetable Stock
▪️1 tablespoon Tomato Purée
▪️2 tablespoons Light Soy Sauce
* METHOD *
1 - Start by generously seasoning the tofu chunks with salt and pepper, then combine the breadcrumbs, olive oil, cumin, paprika and nutritional yeast flakes into a bowl.
2 - Place the cornflour into another bowl, and the almond milk and apple cider vinegar into a third (leave this for 2-3 minutes until the milk starts to curdle). Pre-heat the oven to 200C.
3 - Roll the tofu chunks first into the cornflour, then into the milk and repeat an additional time (this will thicken the nuggets). Next roll the nuggets into the breadcrumb mix before placing onto a greased baking tray.
4 - Repeat this process with the aubergine slices and courgette chunks then place onto an additional baking tray. Spray both trays with additional cooking spray and then into the oven for 30 minutes, turning halfway.
5 - With 20 minutes remaining cook the rice separately before placing a saucepan on a medium-high heat and add the coconut oil. Once hot add the onion, banana and carrots and fry for 5-8 minutes before adding the remaining ingredients. Simmer for a further 10 minutes.
6 - After this time remove the saucepan from the heat and carefully blend using a stick blender.
7 - Remove the tofu nuggets and vegetables from the oven and coat with the sauce then serve with the rice.
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m y k i t c h e n
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The links above are affiliate links which, if you click on them and buy a product, I'll receive a small commission - this goes straight back into the channel and allows me to keep producing this type of content for you guys! Thank you for the support, Adam
#vegan #vegancurry #veganrecipes #easyvegan #plantbased #plantbasedrecipes #vegetarianrecipes #vegankatsu #katsucurry #japaneserecipes
WANT TO SEND ME SOMETHING TO TRY OUT?
Adam Warren
MUSIC
💚 SUBSCRIBE TO MY YOUTUBE CHANNEL 💚
🧡 VEGAN T-SHIRT TIME! 🧡
⬇️ RECIPE ⬇️
* VEGAN KATSU CURRY *
TOFU NUGGETS
▪️400g Firm Tofu (cut into thick chunks)
▪️Salt & Freshly Ground Pepper
▪️150g Panko Breadcrumbs
▪️4 tablespoons Olive Oil
▪️1 teaspoon Ground Cumin
▪️1 teaspoon Paprika
▪️1 tablespoon Nutritional Yeast Flakes
▪️100g Cornflour
▪️120ml Almond Milk
▪️1 teaspoon Apple Cider Vinegar
▪️1 Aubergine (sliced into 1cm circles)
▪️1 Courgette (cut into chunks)
▪️Cooking Spray (or Olive Oil)
KATSU CURRY SAUCE
▪️1 tablespoon Coconut Oil
▪️1 Red Onion (chopped)
▪️1/2 Banana (chopped)
▪️2 Small Carrots (sliced)
▪️2 Garlic Cloves (crushed)
▪️1 tablespoon Mild Curry Powder
▪️1/2 teaspoon Mild Chilli Powder
▪️1 teaspoon Garam Masala
▪️350ml Vegetable Stock
▪️1 tablespoon Tomato Purée
▪️2 tablespoons Light Soy Sauce
* METHOD *
1 - Start by generously seasoning the tofu chunks with salt and pepper, then combine the breadcrumbs, olive oil, cumin, paprika and nutritional yeast flakes into a bowl.
2 - Place the cornflour into another bowl, and the almond milk and apple cider vinegar into a third (leave this for 2-3 minutes until the milk starts to curdle). Pre-heat the oven to 200C.
3 - Roll the tofu chunks first into the cornflour, then into the milk and repeat an additional time (this will thicken the nuggets). Next roll the nuggets into the breadcrumb mix before placing onto a greased baking tray.
4 - Repeat this process with the aubergine slices and courgette chunks then place onto an additional baking tray. Spray both trays with additional cooking spray and then into the oven for 30 minutes, turning halfway.
5 - With 20 minutes remaining cook the rice separately before placing a saucepan on a medium-high heat and add the coconut oil. Once hot add the onion, banana and carrots and fry for 5-8 minutes before adding the remaining ingredients. Simmer for a further 10 minutes.
6 - After this time remove the saucepan from the heat and carefully blend using a stick blender.
7 - Remove the tofu nuggets and vegetables from the oven and coat with the sauce then serve with the rice.
--------------------------------------------------------------------------------------------------------------------------------------
💥 CONNECT WITH ME ON SOCIAL MEDIA 💥
--------------------------------------------------------------------------------------------------------------------------------------
m y k i t c h e n
m y s e t u p
The links above are affiliate links which, if you click on them and buy a product, I'll receive a small commission - this goes straight back into the channel and allows me to keep producing this type of content for you guys! Thank you for the support, Adam
#vegan #vegancurry #veganrecipes #easyvegan #plantbased #plantbasedrecipes #vegetarianrecipes #vegankatsu #katsucurry #japaneserecipes
WANT TO SEND ME SOMETHING TO TRY OUT?
Adam Warren
MUSIC
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