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Vegan katsu curry

I've been meaning to share more content about food on here, food is the focus on my Instagram account and I was thinking I could share recipes and inspiration on here as well. This will be in addition to the type of content that's already on this website. Starting with something simple. This is a vegan take on the japanese katsu curry, with a little help from Bay's kitchen.

We sure make a lot of katsu around here and it is of course always best to make it from scratch, but being able to opt for convenience like this as a vegan with food intolerances at all is a privilege. I never commercialize for anything on here, so this is just a tip, once again I'd like to recommend the website diggbox if you're living here in Norway. They have so many amazing vegan, vegetarian and allergy friendly products. Though, if you do decide to try out this jarred sauce from Bay's kitchen, I would strongly recommend adding two or more teaspoons of syrup as it really needed some added sweetness in order to taste as katsu should taste. I used parsnip (my favourite vegetable) carrot and sweetpotato and the schnitzel is from Vivera, but panfrying tofu is very easy to do. I did it once when I was making pumpkin soup and with an airfryer it's even less trouble. All you need is flour, salt and pepper, vegan butter (or even just use water), soy sauce (optional) and firm tofu. Wet the tofu with the wet ingredients before coating it with the dry ingredients. Then airfry it, or put it in the oven. Like this:

You can even use wholegrain flour to make it healthier. Katsu curry has a lot of spices in it, so it takes a bit of time to make it from scratch, but it's generally a vegan dish without the panko chicken, unless honey has been added to it. Part of the charm to me is that no one katsu curry is the exact same experience. If you have never tried katsu curry before I recommend it warmly because it is my favourite dish. The flavour- when done correctly, is both sweet and acidic at the same time, very rich and very comforting. Definitely keeps you coming back for more.

I have also done some baking since last time. Vegan cinnamon buns with oatflour and 50/50 sukrin and regular sugar has become a favourite of mine.

So here is my recipe:

4 dl vanilla flavoured oatmilk 50 g yeast 1 dl sugar

1 dl sukrin (regular not gold, as sukrin gold is not vegan) 2 dl melted Go vegan butter 1 kg oat flour

As much cardamom as you like, I love cardamom and go crazy with it

Filling: 2 teaspoons of cinnamon

1/2 a teaspoon of cardamom 10 tablespoons of sugar 1 dl Go vegan butter

Don't do like I did and bake them in a tray like this one because they will not bake evenly, in stead make sure that each cinnamon bun is surrounded by air while in the oven. Mine were still good after a little time in our airfryer, but you don't want to have to do that.

How to make them:

Heat the oatmilk until it's lukewarm and dissolve the yeast in the milk. Mix in the sugar, the butter and the flour. Knead the dough until it's nice and smooth. Cover the dough and let it grow bigger in a warm spot, for about an hour.

Mix the filling separately.

Take the dough and a rolling pin and roll out the dough. Spread the filling on top of it, roll it together into a roll and cut out your cinnamon buns.

Let the buns grow even bigger again, for about 30 min.

Bake the cinnamon buns for about 15 min at 200 degrees celcius. Let them cool completely before adding on any frosting.

Frosting in the airfryer was actually no problem at all, I thought it was bound to melt and create chaos, but it didn't. Still, don't bake these in a tray.

Btw, if you're out of oatflour it takes about a second to make your own in a blender with regular oatmeal and it's much cheaper too.




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