Quorn
Recipes
Quorn Chicken Katsu
This meatless take on the Japanese comfort food is a guaranteed winner! Our veggie Katsu curry made with Quorn Vegan Crunchy Cutlet, which are made extra crispy with deep frying but using an air fryer or oven with a little spray of oil will get a nice crispy cutlet too.
The perfect blend of flavors and textures is sure to make this vegetarian chicken katsu curry one of your new favorite recipes to impress your friends and family.
Image by @crowded_kitchen
448 Cals
Per serving
Serves 2
20 mins
Vegan
Ingredients
- 1 pack Quorn Vegan Crunchy Cutlet
- 1 cup dry white rice
Slaw:
- 2 cups thinly sliced cabbage
- 2 tablespoons rice wine vinegar
- 1 tsp salt
Katsu Sauce:
- ½ cup ketchup
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon mirin
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon dried ginger
- ½ teaspoon dried garlic
For serving:
- Scallions, thinly sliced
- Lemon wedges
Method
- Cook rice according to package instructions and set aside.
- In a large pot or a dutch oven, heat oil to 350˚F and cook Quorn Vegan Crunchy Cutlet for approximately 9 minutes, or until they have reached an internal temperature of 165˚F.
- In a large mixing bowl, toss sliced cabbage with vinegar and salt and let sit until ready to serve.
- In a separate small mixing bowl, whisk together all of the ingredients for the Katsu sauce.
- Once cutlets are done cooking, slice into 1” thick strips for serving.
- Serve sliced cutlets with rice, sauce, slaw, and garnish with scallions and a lemon wedge.
