Vegan Pork Katsu

Elevate your plant-based dining experience with this irresistible Vegan Pork Katsu recipe! Perfectly marinated tempeh slices are transformed into golden, crispy cutlets with a three-step breading process featuring panko breadcrumbs for ultimate crunch. A savory marinade of soy sauce, maple syrup, rice vinegar, ginger, and garlic infuses each bite with mouthwatering umami flavor, while a flaxseed-based egg replacer ensures a 100% vegan preparation. Quick and easy to make in just 35 minutes, this dish is ideal for a satisfying weeknight dinner or an impressive centerpiece for guests. Serve with tangy tonkatsu sauce and a squeeze of fresh lemon for a traditional twist, and enjoy a vegan take on a Japanese classic that's as flavorful as it is cruelty-free.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 16 ounces tempeh
• 2 tablespoons soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon ginger, grated
• 2 cloves garlic, minced
• 0.5 cup all-purpose flour
• 0.5 cup almond milk
• 1 tablespoon ground flaxseeds
• 2 tablespoons water
• 1.5 cups panko breadcrumbs
• 0.25 cup vegetable oil
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 1 to serve optional: lemon wedges
• 0 to serve optional: tonkatsu sauce

Directions

Step 1

Slice the tempeh into 1/2-inch thick slabs. You should get 8 pieces from a 16-ounce block.

Step 2

In a shallow dish, mix together the soy sauce, maple syrup, rice vinegar, grated ginger, and minced garlic to create a marinade.

Step 3

Place the tempeh slices in the marinade, ensuring they are fully coated. Let them marinate for at least 15 minutes, or up to an hour if you have more time.

Step 4

In a small bowl, combine the ground flaxseeds and water. Stir and let it sit for a few minutes until it forms a gel-like consistency. This will be the vegan egg replacer.

Step 5

Set up your breading station: Put the flour in one shallow dish, the almond milk and flax gel in a second dish, and the panko breadcrumbs mixed with salt and pepper in a third.

Step 6

Dip each piece of marinated tempeh first into the flour, ensuring it is fully coated, then into the almond milk and flax mixture, shaking off any excess, and finally coat with the panko breadcrumbs.

Step 7

Heat the vegetable oil in a large skillet over medium-high heat. Once hot, carefully add the breaded tempeh slices to the pan.

Step 8

Cook the tempeh for about 3-4 minutes on each side, or until golden brown and crispy. Work in batches if necessary, adding more oil if needed.

Step 9

Remove from the skillet and drain on paper towels to absorb the excess oil.

Step 10

Optional: Serve the vegan pork katsu with lemon wedges and tonkatsu sauce on the side.

Nutrition Facts

Serving size	(899.2g)

Amount per serving	% Daily Value*
Calories	2035.5

Total Fat 111.8g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 34.0g
Cholesterol 0mg	0%
Sodium 3179.1mg	0%
Total Carbohydrate 173.7g	0%
Dietary Fiber 6.8g	0%
Total Sugars 31.8g
Protein 112.5g	0%

Vitamin D 39.0IU	0%
Calcium 709.3mg	0%
Iron 17.1mg	0%
Potassium 2149.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.8%

Protein: 20.9%

Carbs: 32.3%