Cut garlic, onion, ginger, carrot in same size pieces. Cut bell pepper, red onion (in rings). Set the last two aside.
Add coconut oil to pan and add onion, carrot and sauté for 3 minutes on medium-high heat
- 5 cloves garlic
- 15 g ginger
Add garlic, ginger and sauté for another 3 minutes on medium-high head
- 2 tsp curry powder
- 2 tsp garam masala
- 1 tsp hot paprika powder
- ½ tsp ground coriander
- ½ tsp ground lemon grass
- 1 tsp chili flakes
Add spices, stir for 1 minute.
- 500 ml vegetable broth
- 1 tsp miso paste
Add miso and vegetable stock, let sit for 3 minutes. Lower heat to medium-low
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lemon juice
Add soy sauce, rice vinegar and lemon juice
Let the sauce simmer for 20-25 minutes.
- 200 g white rice
- crispy vegan strips (could use vegan chicken schnitzel)
Prepare rice according to package. Prepare vegan chicken strips according to instructions on package (might need an oven)
After 20-25 minutes purée the sauce with an immersion blender until smooth. And simmer till veggies, rice and vegan strips are ready.
- 200 g snap peas
- 1 bell pepper
- 1 red union
Add coconut oil to a wok on medium-high heat. Add snap peas, red onion (in rings), bell pepper. Stir fry for 2/3 minutes
When rice is ready. Add rice to a bowl, add veggies, add vegan chicken strips pour the Katsu sauce over the rice. Garnish with parsley and sesame seeds. Enjoy!