Who doesn't love creative and fun food? Try this Japanese Katsu Curry recipe using Mushroom Patties to make it vegan. You'll get to crunch and chewy with so much flavor, that you'll wonder where this recipe has been your whole life.

Servings: 2

Prep Time: 10-15 minutes

Cook Time: 30-45 minutes

What you need:

1 box Shroomeats Mushroom Patties

1 cup white rice

1 cup water

1/2 oat milk (in a bowl large enough for the Mushroom Patties to fit)

2 cups of breadcrumbs

1/4 cornflour or plain white flour

2 cups vegetable oil to fry

Garnish:

Handful of chopped green onions

2-3 tbsp sesame seeds

For the curry:

1 tbsp olive oil

1 sliced onion

2 chopped garlic cloves

1/2 tsp finely chopped ginger

1 diced carrot

1tbsp plain white flour

2 tbsp curry powder

1/4 tsp turmeric powder

1 ¼ cups vegetable stock

2 tsp soy sauce

1 bay leaf

Let’s get started:

1. Cook the rice per the package instructions and keep warm until ready to plate.
2. Make the curry: 
1. In a saucepan on medium heat, add oil and saute the onion and carrot for 8-10 minutes, or until soft, stirring often. Add garlic and ginger and saute for another 2 minutes.
2. Add flour and turmeric powder and cook for 1 minute. Gently stir in the vegetable stock until smooth with no clumps.
3. Add the soy sauce and bay leaf. Increase the heat to bring to a boil, stirring occasionally to reduce clumping. Once it boils, reduce heat to low and simmer uncovered for 10-15 minutes, or until the sauce thickens. Keep warm until ready to serve.
3. Remove Shroomeats Mushroom Patties from the pouch and coat in flour. Then soak in oat milk, remove from bowl, then coat another layer of flour, followed by a layer of breadcrumbs. Do this to both Patties.
4. Heat the vegetable oil in a shallow saucepan on medium to high heat. Once the oil is hot, fry the Mushroom Patties until golden brown. Flip if needed.
5. Remove from oil and place on a paper towel to absorb excess oil.
6. Time to serve: Layer a bed of rice on a plate, then add the Mushroom Patties, and pour the curry sauce on top. Garnish with green onions and sesame seeds. Enjoy!