30 minute Japanese Vegan Katsu Curry
A vegan version of (30-minute) Japanese Katsu curry, my way! With a little help from the store, you can create a rich velvety curry over crispy katsu in no time!
- Prep Time: 10 min
- Cook Time: 20 min
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main course
- Method: Boil
- Cuisine: Japanese-Inspired
- Diet: Vegan
Ingredients
Scale
- Gardein lightly breaded turk'y cutlets
- 1/2 large onion, diced
- 1 stalk celery, chopped
- 1 medium-size potato, diced
- 1 large carrot, diced
- 3 cups of water
- 1/2 block Golden Curry Sauce Mix
Instructions
- In a medium-size pot, boil 3 cups of water.
- Meanwhile, prepare the Gardein lightly breaded turk'y cutlets according to its instructions on the package.
- Once the water comes to a boil, add in potato, carrot, celery, and onion. Boil until potato and carrot are cooked through.
- Add in 1/2 block of Golden Curry Sauce Mix and stir to melt all the curry sauce cubes in the mixture.
- On a plate, assemble cooked rice and cooked vegan turk'y cutlet and ladle the curry sauce on top.
Notes
If you are not into imitated/vegan meat products, you can serve this with baked tofu or skip it altogether.
