vegan japanese curry

<p><em>Real deal Vegan Japanese curry with chunks of veggies stewed in a rich, sweet and mega flavourful sauce. Served over rice for the perfect weeknight comfort meal. </em></p>

Best Vegan Japanese Curry 

onion,

garlic cloves, grated

tsp ginger, grated

mushrooms (150 grams)

carrot,

potatoes (250 grams)

½ small apple, grated (100 grams)

water (625 milliliters)

curry

Salt and pepper

caramelized onions (62 grams)

tbsp Japanese Worcester

tbsp ketchup (15 milliliters)

soy sauce

tbsp sugar of choice (14 grams)

cocoa powder (3 grams)

instant coffee (3 grams)

Japanese white rice, cooked

fukushinzuke (pickled soy sauce vegetables)

parsley

Over medium high heat, add onions and fry for 1 minute. Add in garlic and ginger and fry for another minute. Add in the mushrooms, carrots and potatoes and cook for 5 minutes. 

Add water and grated apple. Bring to a boil and then reduce heat to a low and simmer for 15 minutes or until you can pierce a toothpick through it. 

Turn off the heat. Chop up the roux into small pieces (makes it easier to dissolve). Add the chopped roux to a soup ladle and dissolve it well into the curry. Stir in kakushi aji mixture. Add any other kakushiaji.

Turn heat to low and simmer to thicken, about 5 minutes. 

Made this with my roommates yesterday and it was honestly amazing! We were plenty skeptical about the cocoa and instant coffee at first, but it brought so much depth to the flavor of the curry. I can see this becoming my go to recipe. Thank you so much for sharing~~

Loved this recipe! I did a few alterations. I added a opal apple...so good! I used Hannah Yams instead of potatoes. I added broccoli crowns and omitted the onions in the curry sauce. I made the roux cubes! So easy to make...!! Will continue to use this recipe...I used shallots instead...and it did alter the flavor...But still tasty. Thanks for this curry week recipes! My favorite is Japanese curry and I’m glad I can make a おいしone!

Made this today - my first time trying a Japanese Curry! It was soooo good! The carrots soaked up the flavor to perfection. It’s quite easy to make once you have the homemade roux ready to go. I’m happy I have more of those cubes in the freezer so that I can make it again soon! It’s super customizable and I’m excited to play around with different add ins.

Sweet and savory flavors in a rich curry sauce paired with chunks of soft vegetables and “beef” strips that melt in your mouth. The Japanese Version of a curry is mild and has almost a stew-like texture and is SO easy to make!

Vegan Japanese “Beef” Curry Rice ビーガンビーフカレー

200 g Onion (white, around one big onion)

Carrots (ca. 180 grams)

Russet Potato (ca. 260 grams)

150 g prepared vegan "beef" strips (soy slices/textured vegetable protein, as explained above)

ginger

butter

tbsp oilive oil

tbsp chili bean sauce (non-spicy/mild alternative: tomato paste)

garlic powder (or two fresh cloves, minced)

tbsp yellow curry powder

bay leaves (optional, it tastes great without them too)

tbsp tamari (or soy sauce)

water (4 cups)

vegetable broth (1 cup)

Vegan Curry Roux (I usually use around 3-4 blocks of S&B Golden Curry)

tbsp plant based milk

cooked, steamed japanese rice

Optional sides: Fukujinzuke, japanese styled pickled vegetables

Gather all ingredients. 

Prepare your vegetables: Cut the onion into thin slices. Cut the carrot diagonally while rotating it a quarter between cuts (this is a Japanese cutting technique called “rangiri”). Cut potato in half, and then cut each piece into quarters. Soak in water for 15 minutes to remove the starch.

Preparation

In a large pot, or deep-bottomed skillet, heat butter on medium heat and add your onion slices. Add olive oil and stir to coat the onion with the oil. Sauté the onion until tender and translucent, about 10-20 minutes. If you have more time, you can sauté the onions until caramelized, for about 30-40 minutes.

Add garlic, ginger, curry powder, and chili bean paste and sauté until flavors have enhanced (around 2 minutes). Then add flavored and prepared vegan beef strips and sautés for 5-15 minutes and stir occasionally. (The more time you invest, the more flavorful the dish gets - but I fully understand when you have to take the short route and only sautés for 5 minutes.)

Add vegetables, water, vegetable broth, bay leaves and Tamari. It should be just enough liquid to cover the ingredients. Bring to a boil, cover and let simmer for 30 minutes up to 2 hours. If you have time and simmer for longer than 30 minutes stir occasionally.

Once the ingredients are all tender, add the curry roux. Stir and let 2 pieces of curry roux dissolve completely.Then, if needed, add another few pieces. Adjust the amount of the curry roux to your taste and how fast it thickens the sauce (you may not need to use all the roux). If the curry is too thick for your taste, add water to dilute. From this point, simmer on the lowest heat and stir often and be careful not to burn the curry!

Add milk and mix thoroughly. Let your curry simmer until heated through entirely. If the curry is too thin: simmer, uncovered (no lid), stirring occasionally until it reached desired thickness

Serve the curry with Japanese steamed rice and optional top with fukujinzuke (Japanese styled pickled vegetables).

Enjoy! :)

Cooking the Curry

Enjoy this vegan oven-baked sweet potato katsu curry when you crave a hearty dish yet healthy, rich in fibres, vitamin A, and omega-3.

Sweet Potato Katsu Curry

tbsp of Rapeseed Oil

Onion

Garlic Clove

Carrots

White Potatoes

Mushrooms

350 mL of Vegetable Stock

Maple Syrup

Curry Powder

0.5 tbsp of Garam Masala

tbsp of Gluten-Free Soy Sauce

Tomato Sauce

tbsp of Potato Starch

35 g of Panko Breadcrumbs

Salt

Pepper

tbsp of Ground Flaxseeds

Water

Sweet Potato

tbsp of Wholemeal Flour

Brown Rice

Spring Onion

Sizzle chopped onions in a deep pan with half of the oil. Then add ginger and crushed garlic and stir. After a few minutes add diced carrots, potatoes, and sliced mushrooms. Pour the vegetable stock and simmer until the vegetables are soft.

Stir in the maple syrup, curry powder, gram masala, soy sauce, and tomato puree and cook for 5 minutes. Add the starch dissolved first in a bowl with cold water and stir well until the curry sauce has thickened.

Toast the remaining oil with panko breadcrumbs, salt, and pepper, and then transfer into a bowl.
Soak the flax seeds in water until thickened. Cut the sweet potatoes, skin-on, into 0,5 cm (0.2 inches) slices. First, place them into the flour, then the ‘flaxegg’ and lastly the panko breadcrumbs.

Bake the sweet potato katsu over a wire rack sitting on a baking tray in the oven at 200°C (390°F) for 30 minutes until crispy and cooked through.

Cook the brown rice, drain and serve it a shallow bowl. Place the sweet potatoes over the rice and pour the curry sauce over them. Sprinkle with sliced spring onion. Enjoy!

Crispy and meaty katsu tofu served with a rich and creamy curry sauce! This Japanese-inspired dish is plant-based, hearty, and SO flavorful!

Vegan Katsu Curry

onion (finely diced)

garlic

fresh ginger (finely minced)

carrot

water

firm tofu

mirin (or white vinegar)

maple syrup

rice flour

panko breadcrumbs

For serving: white rice, sautéed

Before starting: be aware that the tofu needs to stay in the freezer for at least 4 hours, so I recommend preparing the tofu the night before you want to make this recipe.

Cut the tofu into 3-inch long strips, about 1-inch thick. Transfer it to a deep dish.

Pour the soy sauce, mirin, and maple syrup over the tofu. Stir to coat the tofu with the marinade. Let marinade for at least 30 minutes or up to 3 hours.

Discard the marinade and transfer the tofu to a plate lined with parchment paper. Freeze for at least 4 hours or overnight. Next, let the tofu thaw on the counter.

Freeze the Tofu

Heat the oil in a medium saucepan over medium heat. Once hot, add the onion, garlic, and ginger. Sauté for 2-3 minutes or until fragrant.

Next, add the sliced carrots and sauté for another 2-3 minutes. Pour in the water and let simmer covered for about 10 minutes.

Add the Japanese curry cubes and stir to dissolve. Let simmer covered for another 5-7 minutes or until the carrots are tender. Taste and adjust the saltiness to your liking. Set aside and cover to keep warm.

Curry Sauce

Squeeze the tofu between a few sheets of kitchen paper towel to remove the excess water.

Prepare your dipping station: in a small bowl, mix together the rice flour and water. Place the panko breadcrumbs on a deep plate.

Working with one stick of tofu at a time, quickly dip it into the rice flour batter and lightly shake to remove excess. Immediately transfer the tofu to the plate containing the panko breadcrumbs and press it to coat on all sides. Transfer the panko-coated tofu to a plate. Repeat with the remaining sticks of tofu.

Fry: heat about 2 cups of oil in a deep saucepan over medium heat. Once the oil is hot, carefully add the panko-coated tofu sticks and fry for 5-8 minutes, flipping regularly until golden brown on all sides.

Using a slotted spoon, transfer to a plate lined with paper kitchen towels to remove excess oil.

To serve: arrange some cooked white rice on one half of a deep plate, pour some of the curry sauce on the other half, and top with a few sticks of katsu tofu. Garnish with cilantro and serve immediately!

Fry the Tofu

Top 4 vegan japanese curry recipes from across the web

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Best Vegan Japanese Curry

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Sweet Potato Katsu Curry

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Top 4 vegan japanese curry recipes from across the web

The most viewed vegan japanese curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Best Vegan Japanese Curry

Vegan Japanese “Beef” Curry Rice ビー...

Sweet Potato Katsu Curry

Vegan Katsu Curry

The most viewed vegan japanese curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine