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Vegan Katsu Curry

Name: Vegan Katsu Curry
Ingredients: Ingredients for the panko coated aubergine katsu: 2 aubergine medium size; 2 cups of water; 1/2 cup chickpea flour; a tsp black salt; 1/3 cup nutritional yeast; a cup panko breadcrumbs; 3 tbsp olive oil; a pinch of Himalayan salt; Ingredients for the katsu curry sauce: a tbsp olive oil; a chopped red onion; a cup of canned coconut milk; a tbsp maple syrup; a tbsp tomato puree; a tbsp curry powder; Rest of the ingredients needed: 200g cooked sushi rice; a salad of your choice; a tbsp white sesame seeds

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Ingredients

Ingredients for the panko coated aubergine katsu: 2 aubergine medium size
2 cups of water
1/2 cup chickpea flour
a tsp black salt
1/3 cup nutritional yeast
a cup panko breadcrumbs
3 tbsp olive oil
a pinch of Himalayan salt
Ingredients for the katsu curry sauce: a tbsp olive oil
a chopped red onion
a cup of canned coconut milk
a tbsp maple syrup
a tbsp tomato puree
a tbsp curry powder
Rest of the ingredients needed: 200g cooked sushi rice
a salad of your choice
a tbsp white sesame seeds

Preparation

Let´s make the best ever vegan aubergine katsu curry recipe!
We are going to start by preheating the oven at 200ºc – 392ºf, whilst the oven is heating we will prepare the aubergine katsu
We are going to make a vegan egg, in a medium-size bowl mix 2 cups of water, 1/2 cup chickpea flour, a teaspoon of black salt and 1/3 cup nutritional yeast, whisk until you get a smooth consistency, it should take 1 minute approximately
In a medium-size plate put a cup of panko breadcrumbs, prepare also a baking tray or a baking mat
Chop the aubergine in thin slices, but not too thin! dip the aubergine slices first into the vegan egg, then cover them with the panko breadcrumbs, make sure that they are well covered, this is key for a really delicious aubergine katsu!
Once the aubergine is well covered, leave them onto the baking tray or baking mat, repeat the process until you´ve done it will all the aubergine slices
If you run out of the vegan egg, just use the same proportion:
Cup water:1/4 cup chickpea flour:1/2 tsp black salt:1/6 cup nutritional yeast
Once you have all your katsu pieces ready to go into the oven, sprinkle 3 tablespoons of olive oil and a pinch of himalayan salt or any salt of your choice, then cook in the oven for around 20 minutes at 200ºc – 392ºf
Time to make curry sauce!
In a medium-size pan at medium heat add a tablespoon of olive, once warm add the chopped red onion, cook it at medium heat until the red onion is soft, it will take 7 minutes approximately