Vegan Katsu Bowls | Jess ann kirby


It’s been months since I wanted to share this recipe and finally decided to post it with the only photo I have. I stopped sharing recipes because it’s hard for us to shoot that kind of content these days, but hopefully a photo with the ingredients and instructions will be enough. If this kind of post works for all of you, let me know and I will do more. We’ve got tons of really yummy things we’ve been doing lately.

This vegan katsu bowl was inspired by one of our favorite Providence restaurants Cafe Den Den. Craig and I loved their Chicken Katsu so we decided to try making a vegan version at home. It’s delicious and made for an easy lunch or dinner.

Ingredients (for 2 people):

Alpha Foods Chik’n Burger (any type of crispy meatless patty works)
Panko breadcrumbs
Green cabbage (about 1/4 head) thinly sliced
Radishes (about 3 or 4) cut into small pieces
1/2 cucumber cut into cubes
1 cup of cooked jasmine rice
Coriander for garnish
1 avocado sliced
Rice wine vinegar 2 tablespoons
1/2 Lime
Toasted sesame oil 2 teaspoons
Salt and pepper to taste
Korean barbecue sauce

directions

Cook the chik’n (we used 2 patties) according to the instructions. After baking for a few minutes (when they are thawed), remove from the oven and dip them in the panko breadcrumbs. Return to the oven and finish cooking. Whisk together lime juice, sesame oil, rice wine vinegar, salt and pepper to make the dressing (above measurements are approximate). Combine sliced ​​cabbage, cucumber and radish and toss with the dressing. When the patties are cooked, drizzle with Korean barbecue sauce (we love this one). Slice the patties into strips, serve over jasmine rice with a mixture of cabbage and avocado slices. Garnish with cilantro, salt, pepper and sesame seeds. Enjoy!

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