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This is a public forum for a discord server of friends who are all vegans and cook at home for their families.
We are here to share some inspiration, to see what others are doing and to stay engaged in something that is both our hobby and a required task.
This forum is not a "food porn" community, a recipe book or a place to teach you how to cook. It is a place for people who already cook to meet other people like themselves and provide on topic support and conversation as much as long distance friends on the internet can do. We are doing show and tell about what we made and we don't care about its instagram worthiness.
Veganism isn’t a diet but I have to eat every day. This is for the vegan home cooks. Anything non vegan will be deleted.
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If it is not vegan it doesn’t belong here… or anywhere.
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We’re an active community of vegan home cooks that like to talk about what we are cooking today.
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Use generic names. We’re cooking with tvp not whatever business brands it and we’re not trying to turn comrades into billboards. No plant-based vegan-pandering capitalist crap like Impossible, Beyond, Dairy-company owned “vegan” cheese.
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I was going to make pizza on Friday, but I messed up when stretching my dough, and it seized up, so I had to rest it and re-rise, and so change of plans!
I had left over curry and just made the tofu cutlets by shallow frying in a small pan to minimize oil usage.
As always, any questions or feedback welcome, and happy to provide recipes if anyone wants them! ^_^
Recipe pls? This sounds good.
Sure!
So here's the recipe for the tofu katsu: https://sarahsvegankitchen.com/recipes/tofu-katsu/#recipe
And here is the original (carnist) recipe for the curry which I've adapted: https://www.sbfoods-worldwide.com/recipes/012.html
For the curry, I normally use some sort of vegan meat substitute that'll brown well to develop a good frond as a base. Just brown some vegan sausage; that's a good step 0. If you don't want to do that, I'd just add more minced onions and cook longer in step #1. This is where you get your depth of flavour.
That said, I don't normally make the curry with the tofu katsu. So if you're going with the katsu route, you really don't need the 2nd protein of the vegan sausage. That's why I recommend adding more onion for depth of flavour.
The S&B curry powder really doesn't have a good substitute, so you'll need to order it from wherever you can get it.
You can get off amazon, but if you'd like, I'd be happy to share the ingredient label, if you don't want to support a PBC company, although that info is fairly easily accessible.
Perfect! Thank you so much. I actually have a curry powder I like so I'm set!
There can be quite a bit of variation between curry powders, so I wouldn't personally advise substituting that, but if you do, let me know how it works out!
Not sure if it'll help, but here are the ingredients for the s&b one:
Turmeric, Coriander, Fenugreek, Cumin, Orange Peel, Pepper, Chili Pepper, Cinnamon, Fennel, Ginger, Star Anise, Thyme, Bay Leaves, Cloves, Nutmeg, Sage, Cardamom