Vegan Katsu Bowls

I’ve been meaning to share this recipe for months and I finally decided to post it with the one photo I have. I stopped sharing recipes because it’s tough for us to shoot that kind of content these days, but I’m hoping a photo with the ingredients and directions will be enough. If this kind of post works for all of you let me know and I’ll do more. We have tons of really yummy things we’ve been making lately.

This vegan katsu bowl was inspired by one of our favorite Providence restaurants Den Den Cafe. Craig and I loved their Chicken Katsu so we decided to try and make a vegan version at home. It’s delicious and makes for an easy lunch or dinner.

Vegan Katsu Bowls

Ingredients (serves 2):

Alpha Foods Chik’n Burger (any kind of meatless crispy patty works)
Panko Breadcrumbs
Green Cabbage (about 1/4 head) shredded into thin slices
Radish (around 3 or 4) cut into small pieces
1/2 cucumber cut into cubes
1 cup jasmine rice cooked
Cilantro for garnish
1 Avocado sliced
Rice Wine Vinegar 2 tbsp
1/2 Lime
Toasted Sesame Oil 2 tsp
Salt & Pepper to taste
Korean BBQ Sauce

Directions

Cook chik’n (we used 2 patties) according to directions. After cooking for a few minutes (when they’ve defrosted) remove from oven and dip into panko breadcrumbs. Put back in oven and finish cooking. Whisk together juice of lime, sesame oil, rice wine vinegar, salt and pepper to make dressing (measurements above are approximate). Combine sliced cabbage, cucumber, and radish and toss with dressing. When patties are done cooking, drizzle with Korean BBQ sauce (we love this one). Slice patties into strips, serve over jasmine rice with cabbage mixture and sliced avocado. Garnish with cilantro, salt, pepper and sesame seeds. Enjoy!