Vegan Miso Katsu
Indulge in the bold flavors of Vegan Miso Katsu, a plant-based twist on the beloved Japanese comfort food classic. This recipe pairs crispy, golden-brown tempeh cutlets with a luscious miso glaze, crafted from savory red miso paste, mirin, and a hint of ginger. Each tender strip of tempeh is marinated in a soy-maple blend for a subtle sweetness, then coated in crunchy panko breadcrumbs for that signature katsu texture. Perfect for a quick and satisfying meal, this recipe takes just 20 minutes of prep and delivers restaurant-quality results in under an hour. Garnished with vibrant green onions, Vegan Miso Katsu is ideal for vegans and food lovers alike, bringing together umami-packed flavors and the satisfying crunch of authentic katsu. Whether served as a main dish or over a bed of rice, this recipe is guaranteed to impress!
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Ingredients
- 1 400g tempeh block
- 4 tablespoons soy sauce
- 2 tablespoons maple syrup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 cup all-purpose flour
- 0.5 cup unsweetened non-dairy milk
- 1 cup panko breadcrumbs
- 3 tablespoons sesame oil
- 3 tablespoons red miso paste
- 3 tablespoons mirin
- 1 tablespoon rice vinegar
- 1 teaspoon fresh ginger, grated
- 2 tablespoons green onions, sliced for garnish
Directions
Step 1
Slice the tempeh into 8 even strips. In a shallow dish, mix soy sauce, maple syrup, garlic powder, and onion powder. Place tempeh strips in the dish and marinate for 15 minutes, turning halfway.
Step 2
While the tempeh is marinating, set up a breading station with three shallow dishes. In the first dish, place the all-purpose flour. In the second dish, pour the non-dairy milk. In the third dish, spread out the panko breadcrumbs.
Step 3
Remove each strip from the marinade, allowing excess marinade to drip off. Coat each strip first in flour, then dip in the non-dairy milk, and finally coat with panko breadcrumbs, pressing gently to adhere.
Step 4
Heat the sesame oil in a large skillet over medium heat. Once hot, add the breaded tempeh strips and cook until golden brown and crispy on each side, about 4-5 minutes per side. Transfer the cooked tempeh to a paper towel-lined plate to drain excess oil.
Step 5
In a small saucepan over low heat, combine the red miso paste, mirin, rice vinegar, and grated ginger. Stir continuously until the mixture is smooth and heated through. Remove from heat.
Step 6
To serve, drizzle the miso glaze over the crispy tempeh strips. Garnish with sliced green onions. Serve immediately, and enjoy your Vegan Miso Katsu!
Nutrition Facts
| Serving size | (899.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1959.2 |
| Total Fat 92.2g | 0% |
| Saturated Fat 15.6g | 0% |
| Polyunsaturated Fat 17.6g | |
| Cholesterol 0mg | 0% |
| Sodium 4668.3mg | 0% |
| Total Carbohydrate 195.3g | 0% |
| Dietary Fiber 29.1g | 0% |
| Total Sugars 60.1g | |
| Protein 103.3g | 0% |
| Vitamin D 50IU | 0% |
| Calcium 679.8mg | 0% |
| Iron 18.5mg | 0% |
| Potassium 2377.5mg | 0% |
Source of Calories