Vegan Miso Katsu
Indulge in the bold and savory flavors of Vegan Miso Katsu, a plant-based twist on the classic Japanese dish that's both satisfying and incredibly easy to make. This recipe transforms hearty tempeh strips into golden, crispy perfection using a simple breading technique with panko breadcrumbs, all-purpose flour, and non-dairy milk. A rich miso glaze, made with red miso paste, mirin, rice vinegar, and fresh ginger, adds umami-packed depth and tangy sweetness that perfectly complements the crunchy exterior. Finished with sliced green onions for a vibrant garnish, this vegan katsu is perfect for a quick weeknight dinner or an impressive dish for entertaining. Ready in just 45 minutes, this recipe is a must-try for fans of Japanese cuisine seeking delicious vegan alternatives. Keywords: Vegan Miso Katsu, crispy tempeh, vegan Japanese recipes, miso glaze, plant-based dinner ideas.
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Recipe Information
Ingredients
- 1 400g tempeh block
- 4 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 cup all-purpose flour
- 0.5 cup unsweetened non-dairy milk
- 1 cup panko breadcrumbs
- 3 tablespoons sesame oil
- 3 tablespoons red miso paste
- 3 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 tablespoons green onions, sliced for garnish
Instructions
Slice the tempeh into 8 even strips. In a shallow dish, mix soy sauce, maple syrup, garlic powder, and onion powder. Place tempeh strips in the dish and marinate for 15 minutes, turning halfway.
While the tempeh is marinating, set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, pour the non-dairy milk. In the third dish, spread out the panko breadcrumbs.
Remove each strip from the marinade, allowing excess marinade to drip off. Coat each strip first in flour, then dip in the non-dairy milk, and finally coat with panko breadcrumbs, pressing gently to adhere.
Heat the sesame oil in a large skillet over medium heat. Once hot, add the breaded tempeh strips and cook until golden brown and crispy on each side, about 4-5 minutes per side. Transfer the cooked tempeh to a paper towel-lined plate to drain excess oil.
In a small saucepan over low heat, combine the red miso paste, mirin, rice vinegar, and grated ginger. Stir continuously until the mixture is smooth and heated through. Remove from heat.
To serve, drizzle the miso glaze over the crispy tempeh strips. Garnish with sliced green onions. Serve immediately, and enjoy your Vegan Miso Katsu!
Nutrition Facts
Calories |
1959 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.2 g | 118% | |
| Saturated Fat | 15.6 g | 78% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4668 mg | 203% | |
| Total Carbohydrate | 195.3 g | 71% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 60.1 g | ||
| Protein | 103.3 g | 207% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 680 mg | 52% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 2378 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
