Japanese katsu curry

After a very long hiatus, I’m back with not one but TWO recipes! I hope you love them as much as I do 🙂

Without further ado…

I present my Japanese katsu curry! I’ve served it with tricoloured quinoa but it would be great with rice or even flatbread. In this instance I’ve used firm tofu cubes but in the past I’ve used tofu puffs and vegan prawns.

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This is the curry paste I used.

Ingredients
Roux
3 tablespoons vegan butter
1/4 cup plain flour
2 tablespoons garam masala
1 tablespoon chilli powder
Fresh ground black pepper
2 tablespoons tomato paste
1 tablespoon vegan Worcestershire sauce*

Curry
250g firm tofu cut into chunks
4 medium carrots cut into chunks
4 cups water
3 large potatoes cut into chunks
1 large white radish cut into chunks
1 vegan chicken stock cube
1 tablespoon garam masala
50g frozen peas
1/3 packet of “S&B golden curry” paste

In a large pot add the tofu, carrots, water and vegan chicken stock cube. Bring to a boil and then lower the heat to a simmer. Add the potatoes, radish and garam masala. Simmer with a lid on for approximately 30 minutes or until the vegetables are tender.

While that is boiling make the roux in a medium sized pan. Melt the vegan butter over a medium heat. Add in the flour, garam masala and golden curry paste. Keep stirring until a thick paste has formed and then add the cayenne, pepper, tomato paste and vegan Worcestershire sauce. Keep cooking this mixture over a low heat until the paste becomes dry and crumbly. Turn off the heat and set aside until the vegetables are ready.

Once the vegetables are cooked, spoon approximately 1 cup of the water into the roux mixture and whisk it until it is smooth. Pour this back into the other pot and stir over a low heat until it has thickened. Add the peas and adjust salt if needed.

*Make sure you check the ingredients of your Worcestershire sauce as it is usually made with anchovies. I use the Spring Gully brand which is available in Woolworths in Australia.

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Tofu frittata

I started back at uni this week and was already struggling with lunch ideas. A non-vegan friend mentioned to me that she takes frittatas which got me thinking. I was vegetarian for 20 years before becoming vegan around 8 months ago however I never liked eggs while I was a vegetarian. I hated anything that tasted eggy so obviously frittatas and quiches were out of the question. I’m pretty pleased with my first attempt of a frittata, ever!

Recipe is adapted from http://chefchloe.com/entrees/end-of-summer-frittata.html

Sorry for the poor quality of pictures, I wasn’t planning on blogging this!

Ingredients
2 x 300g blocks of silken tofu
5 tbsp cornstarch
3 tbsp vegan butter (I used nuttelex)
2 tsp baking powder
2 tsp black salt (aka kala namak or you can sub regular salt)
1 1/2 tsp turmeric powder
1 1/2 tsp garlic powder
1 tsp ground pepper
Any vegetables you prefer. I used –
1 brown onion, diced
6-7 button mushrooms, thinly sliced
6-7 stalks of asparagus, lightly steamed and cut into small pieces
60g spinach
6 cherry tomatoes, halved
3 spring onions, thinly sliced
vegan pepperoni, diced (optional)

Method

Start by preheating your oven 180c.

Get a pot of water boiling with a steamer over the top and steam the asparagus until it is nearly done.

Start to sauté the onion in a frying pan until it is soft and lightly coloured. Add the mushrooms and begin sweating them off. Once the asparagus is done, cut into small pieces and add to the frying pan.

Add vegan pepperoni. Cook for a few minutes and then add the spinach until it just starts wilting. Set aside.

In a blender add the tofu, vegan butter, cornstarch, baking powder, black salt, pepper, turmeric powder and garlic. Blitz until smooth and combined.

Add the vegetable mixture to a wide pan/skillet which is oven safe and pour over the tofu mixture. Mix well to combine.

I garnished with cherry tomatoes and spring onions. You could also top it with vegan cheese.

Bake at 180c for 30-35 minutes. Remove from the oven and et it set until cold before slicing.

 

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“Chicken” noodle soup

Last week I woke up with a sore throat and a horrible headache so I decided to whip up some chicken noodle soup. I took pictures and promised myself that I would blog about it however that night I got extremely sick. Once I recovered I’ve been super busy/lazy whichever you’d like to use haha!

The chicken chunks I’ve used are from Vincent Vegetarian Food in Melbourne. There are quite a few Vietnamese stores around Melbourne that stock these products.

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Also, in my pictures the soup looks a bit oily, this is because in my sick state I accidentally added way too much oil to the pot. Ooops!

Anyway, here it is!

Ingredients
4 cups chicken style stock
2 small carrots
1 small onion
1 packet of 2 minute noodles
3 heaped tsp of garlic and ginger paste
Large handful of “chicken” chunks

Method

Chop the carrots and onion into small chunks.

In a large pot sauté the onion and when nearly golden, add the garlic and ginger paste. Add the carrots one minute later.

Add the chicken chunks and cover with the stock. Let it simmer for 10 approximately 10 minutes until the carrots are cooked. I like mine to still have a bit of bite to them.

Just before the carrots are done, add the noodles.

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“Beef” seitan loaf with aquafaba

If you haven’t heard, aquafaba is the latest craze in vegan cooking. It is the liquid that is found in a can of beans. I know it sounds disgusting, when I first heard about it I was super sceptical. Aquafaba can be whipped to stiff peaks just like egg whites, it can also be used unwhipped as an egg replacement in things like cakes and pancakes.

In the past I’ve used the liquid from chickpeas, cannellini and four bean mix.

The following recipe is adapted from a suggestion I received from the Vegan Meringue – Hits and Misses facebook page.

Ingredients

Dry
150g gluten flour
2 tsp cajun seasoning
2 tsp Massels beef style stock
1 tsp paprika
1/2 tsp kala namak (black salt)

Wet
1 tbsp tomato paste
1 tbsp oil
Liquid from one can of beans

Method

Preheat oven to 120c degrees

Combine all the dry ingredients in a bowl and mix well.

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Mix the wet ingredients together in a separate bowl and mix into the dry ingredients. The mixture will look wet, within 30 seconds it will become dough like. I didn’t knead the dough at all, instead I mixed it with the spoon. Don’t overwork the dough too much or it will become chewy.

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Lay out a large sheet of aluminium foil and place the dough at one end and form into a log. Wrap tightly and twist the ends.

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Bake at 120c degrees for two hours

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I found it easier to slice thinner slices once the loaf is cool.

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Zucchini, olive and chickpea breakfast pancake

The other day while I was at the market, a bag of zucchini’s caught my eye. I was excited to see that it was only $1 for a large bag! I bought them with the intention of making zoodles however it is absolutely freezing in Melbourne and the idea didn’t excite me.

I created this recipe for breakfast however you could definitely have them as an entree or for lunch. They would be perfect served with some vegan sour cream or Greek yoghurt.

Ingredients
2 cups of grated zucchini (approx. 2 small zucchinis)
1/2 cup chickpea flour (see notes)
1/4 cup sliced black olives
2 tsp smoked paprika
1 tsp salt
1 tsp garlic flakes
1 tsp sriracha chilli sauce

Method

Grate the zucchini and add to a bowl. Mix in the remaining ingredients and combine well. The water from the zucchini should be enough to make it batter-like however if it is not, add a few drops of water.

Heat a small frying pan over a medium heat and add some olive oil. Place the batter into the centre of the frying pan and spread it into a circle.

Cook for about 5 minutes and then flip to cook the other sides for a further 5 minutes. See notes for flipping technique.

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*Note – Chickpea flour is also called besan or gram flour. I buy mine from the local Indian grocery store

I found the easiest way to flip the pancake was to slide it on to a plate and then turn the plate over the frying pan