A few weeks ago I posted a recipe for chicken katsu curry which has been a big hit so I thought why not adapt this to make it vegetarian friendly, not only is this cheaper but also half the cooking time. I’ve chosen mushrooms as that’s what I had to hand but you could also use discs of courgette, aubergine or sweet potato. Katsu veg doesn’t necessarily have to be served with a curry sauce, it also makes a great starter or side dish and would also compliment my hummus recipe in a previous post, however readers that have made the sauce have said that not only is it versatile, it’s also great for batch cooking and meal prep. Once again I’ve baked rather than fried to make this healthier.
Serves 2, Vegetarian.
– 8 Mushrooms, sliced thickly.
– 2 Slices of bread or you can buy Panko breadcrumbs.
– 2 Eggs, whisked.
– Salt and Pepper to season.
– 2 Large carrots, peeled and chopped.
– 1 Large onion, diced.
– 1 Chilli, chopped.
– 2 Garlic cloves, crushed.
– ½ A pint of vegetable stock.
– 2 Tablespoons of smooth peanut butter.
– 1 Tablespoon of curry powder.
– 1 Tablespoon of light soy sauce.
– Salt and pepper to taste.
1. In a blender blitz together the bread, salt and pepper.
2. Beat the eggs, coat the mushrooms in egg followed by the breadcrumb mix, place on a baking tray lined with baking parchment that has been lightly covered in oil, cook in a preheated oven at 200C for 10 minutes or until golden.
3. Meanwhile in a large saucepan fry together the carrots, onions, chilli and garlic until soft, once soft blend then add the peanut butter, stock, soy sauce and curry powder and blend again, that’s your sauce done, serve with the mushrooms once cooked and a side of rice.
Deliciously decadent and only 4 ingredients! Ideal for vegans or anyone dairy or lactose intolerant.
A lighter way to satisfy your sweet tooth and so easy to prepare so why not give it a go?
Tip: With the remaining chickpeas sprinkle with cinnamon and sugar, place on a baking tray that’s been lightly brushed with oil and roast for 30 minutes or until golden, enjoy as a sweet and crunchy snack. Alternatively, why not try making hummus or falafels, the recipe can be found in my previous blog post.
– The liquid from one can of chickpeas.
– 100g of dairy free chocolate (I used a mint flavoured one), melted.
– 2 Tablespoons of sugar.
– 1 Teaspoon of vanilla extract.
1. Whisk the chickpea liquid until light and fluffy.
2. Melt the chocolate, this can be done in the microwave, takes about 3 minutes but keep an eye on it.
3. Add the chocolate, sugar and vanilla extract to the fluffy mixture and stir well.
4. Pour mixture into a serving glass of your choice and leave to set in the fridge for 2 to 3 hours.
If you enjoy Mediterranean food like myself then you’re bound to adore hummus and the odd cheeky falafel.
If you own a blender then I urge you to have a go at making your own, flavourful, quick, cheap and a little goes a long way.
Enjoy as a snack or part of a main meal, ideal for sharing platters when entertaining friends.
Gluten Free, Vegetarian, Vegan.
– 1 Can of chickpeas, drained and cooked.
– 3 Garlic cloves, peeled and chopped.
– 1 Tablespoon of tahini.
– 1 Tablespoon of lemon juice.
– 1 Tablespoon of oil.
– Generous helping of salt.
Simply blend all the ingredients together until smooth, if too thick keep adding a dash of water until the desired consistency is achieved.
Makes 12, Vegetarian, Vegan.
– 1 Can of chickpeas, drained and rinsed.
– 2 Garlic cloves, peeled and chopped.
– 1 Small onion, roughly chopped.
– 1 Teaspoon of dried parsley.
– 1 Teaspoon of ground cumin.
– 2 Teaspoons of chili powder.
– 1 Teaspoon of harissa paste (optional).
– 2 Tablespoons of plain flour.
– 2 Tablespoons of oil.
– Generous helping of salt.
1. Blend all the ingredients until smooth.
2. Roll mixture into small balls and place on a baking tray, lined with baking parchment that has been lightly brushed with oil or low cal cooking spray.
3. Cook in a preheated oven at 200C for 35 minutes or until golden, be sure to turn half way though.