Vegan Pork Katsu
Savor the irresistible crunch and bold flavors of Vegan Pork Katsu, a plant-based twist on the classic Japanese dish. This recipe transforms tempeh into a hearty vegan protein, marinated in a savory blend of soy sauce, maple syrup, rice vinegar, ginger, and garlic for a delectable umami-packed base. The tempeh is then breaded in three effortless steps using all-purpose flour, a flaxseed-based egg replacer, and crispy panko breadcrumbs seasoned to perfection. Fried to golden-brown crispiness in vegetable oil, each bite delivers a crispy exterior with a tender, flavorful inside. Serve it traditionally with tangy tonkatsu sauce and fresh lemon wedges for a vibrant finish, or pair with steamed rice and shredded cabbage for an authentic katsu experience. Ready in just 35 minutes, this recipe is ideal for vegans craving comfort food or anyone seeking a creative meat-free option packed with texture and taste.
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Recipe Information
Ingredients
- 16 ounces tempeh
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 0.5 cup all-purpose flour
- 0.5 cup almond milk
- 1 tablespoon ground flaxseeds
- 2 tablespoons water
- 1.5 cups panko breadcrumbs
- 0.25 cup vegetable oil
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 to serve optional: lemon wedges
- to serve optional: tonkatsu sauce
Instructions
Slice the tempeh into 1/2-inch thick slabs. You should get 8 pieces from a 16-ounce block.
In a shallow dish, mix together the soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic to create a marinade.
Place the tempeh slices in the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes, or up to an hour if you have more time.
In a small bowl, combine the ground flaxseeds and water. Stir and let it sit for a few minutes until it forms a gel-like consistency. This will be the vegan egg replacer.
Set up your breading station: Put the flour in one shallow dish, the almond milk and flax gel in a second dish, and the panko breadcrumbs mixed with salt and pepper in a third.
Dip each piece of marinated tempeh first into the flour, ensuring it is fully coated, then into the almond milk and flax mixture, shaking off any excess, and finally coat with the panko breadcrumbs.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded tempeh slices to the pan.
Cook the tempeh for about 3-4 minutes on each side, or until golden brown and crispy. Work in batches if necessary, adding more oil if needed.
Remove from the skillet and drain on paper towels to absorb the excess oil.
Optional: Serve the vegan pork katsu with lemon wedges and tonkatsu sauce on the side.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 23.4 g | 117% | |
| Polyunsaturated Fat | 34.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3179 mg | 138% | |
| Total Carbohydrate | 173.7 g | 63% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 31.8 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 709 mg | 55% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2150 mg | 46% | |
*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.
