Fried Seitan "Chicken" Katsu Curry
The holy culinary trinity
I swear by the holy trinity of cooking: salt, sugar and acid. If you feel like your dish is missing something, try adding one (or all) of the above! I got this tip from Sarah Britton’s cookbook, My New Roots.
My friend Sara introduced me to the wonders of liquid halva! Just tahini sweetened with vegan honey or maple syrup! Effortlessly delicious.
1 apple, grated
1 medium-sized potato, sliced into small pieces
1 medium yellow onion, sliced
3 cloves garlic, chopped
1 tsp grated ginger
3-4 cups broth
1 packet of S&B Golden Curry Sauce Mix (4 cubes)
1-2 tbsp vegan honey (e.g., Bee Free Honee or make your own) or sugar/sweetener to taste
3-4 homemade or store-bought seitan or tofu
1 cup flour
¾ cup soy milk
2 tbsp ground flaxseed
½ tsp Old Bay Seasoning
1 tsp garlic granules (note: different from garlic powder)
Salt and pepper, to taste
In a frying pan, heat up some oil. Add the onions and cook until slightly transparent. Add the garlic, potatoes and ginger. Cook for a few minutes. Add the broth and let simmer until the potatoes are tender. Add the curry mix. Add the vegan honey. Simmer for few minutes. Blend the sauce using either a high speed blender or an immersion blender. Alternatively, if you like it chunky, then by all means leave this step out.
Set ¼ cup of the flour aside for coating. Mix the rest of the flour, soy milk, seasonings and flaxseed in a bowl. The batter should be thick enough that it sticks to the seitan/tofu, but thin enough that it drips down. If the batter is too thick, then thin it down with soy milk. Coat seitan in flour, then dip into the batter (let the excess drip) and then coat again with flour. Fry until golden brown. Enjoy with some rice, greens and edamame!