October 21, 2021 –
From Vegan Life
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Louise Palmer-Masterton is a guest on the Vegan Life podcast, this recipe was mentioned on Series 2 Episode 5

Tofu steaks

200g Drained and pressed tofu (smoked tofu is better choice)

1 teaspoon curry spice mix (mild korma spices or look down for the recipe to make your own)

100g panko bread crumbs

20g desiccated coconut

œ cup aquafaba (or 1 tablespoon flax seeds powder mixed with 4 tablespoon water)

Slice the tofu to the desired thickness and set aside, mix the bread crumbs, desiccated coconut  and curry spice , ready for breading, Dip the Tofu steaks in the aquafaba, then into the bread crumbs , you could repeat if you need to have a thinker crust,  and place on a tray with baking parchment ready to cook in 200C oven for 8min .

 

Curry Spices

1 teaspoon ginger powder

1 teaspoon turmeric powder

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon cinnamon powder

1 teaspoon garlic powder

1 teaspoon paprika powder

Katsu sauce with Vegetable

Coconut milk or make your own (œ cup desecrated coconut, 2.5 cups water) blended with fast blender then strain with fine strainer, keep the access coconut for later use.

250ml coconut milk

1teaspoon agave syrup

Πcup Tamari or soya sauce

4 tablespoons extra virgin olive oil

2 tablespoons curry spices mix

1 tablespoon Tomato puree

1 teaspoon grated ginger

1 teaspoon minced garlic

1 tablespoon Corn flour or arrowroot or coconut flour

1 medium size aubergine diced

1 diced courgette

1 carrot finely diced

100g cut in halve green beans

1 teaspoon salt

In a hot pan, add olive oil, aubergine, courgettes, carrots, ginger and garlic, cook for 3 min, add curry spices, tomato puree, tamari, and cook for about 2 min, add now the coconut milk and agave syrup, with the green beans cover and simmer for 5 min on low heat, now add the salt , and the corn flour stirring in 8 motion fast so the corn flour don’t lump and cook for 1 min.

 

Purple Kimchi Salad

100g Purple cabbage

1 teaspoon Garlic powder

1 teaspoon Chilli powder or chipotle powder.

1 teaspoon Salt

75ml Apple cider vinegar

Shred the cabbage to your liking, place in a bowl, add garlic, chilli, salt apple cider vinegar. Rub with hand until soft.

Recipe from: www.stemandglory.uk



Source: Veganlifemag.com

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