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      Mr. Cook Katsudon Recipe from The Herbivorous Butcher Cookbook

      a bowl of vegan katsudon with plant based chicken and egg

      Mr. Cook Katsudon

      Katsudon (in Japanese: カツ丼) is a popular Japanese meal. It’s a beautiful name for a bowl of rice topped with a deep-fried pork cutlet, egg, vegetables, and condiments. The dish takes its name from the Japanese words tonkatsu (pork cutlet) and donburi (rice bowl dish). Back on Guam, there was a tiny Japanese place with just nine seats at the bar, and it was fabulously called OK U Mr. Cook. The owner would always make a special bowl of katsudon for little Aubry without the bean sprouts. This is our rendition of the classic Japanese dish that would make little Aubry’s heart soar— and still does.

      Start with

      1 PATTY-SIZE CHICKEN CUTLET OR PORK CHOP OR TOFU

      VEGETABLE OIL, FOR FRYING

      For the Tonkatsu

      ½ CUP [70 G] ALL-PURPOSE FLOUR

      ½ TSP SALT

      ¾ CUP [180 ML] JUST EGG PLANT-BASED EGG REPLACER

      ½ CUP [30 G] PANKO BREAD CRUMBS

      For the Donburi

      VEGETABLE OIL, FOR FRYING

      ½ MEDIUM YELLOW ONION, THINLY SLICED

      ½ CUP [120 ML] DASHI BROTH

      3 TBSP SOY SAUCE

      2 TBSP SAKE

      1 TBSP MIRIN

      ½ TBSP SUGAR

      ONE 12 OZ [360 ML] BOTTLE JUST EGG PLANT-BASED EGG REPLACER

      For the Assembly

      1½ CUPS [300 G] COOKED SHORT-GRAIN WHITE RICE, WARM

      GREEN ONION, SLICED, FOR GARNISH

      TOGARASHI (JAPANESE SEASONING)

      Directions

      Prepare the chicken cutlet/pork chop/tofu and set aside.

      Set up a cooling rack or line a plate with paper towels. Add a ¼ in [6 mm] layer of oil to a heavy-bottom skillet and heat to 350°F [180°C].

      To make the tonkatsu: In a shallow dish, mix together the flour and salt. Add the vegan egg to a second shallow dish and the panko to a third. Dredge the patty in the flour, then egg, then panko, making sure it’s completely coated. Carefully drop it into the hot oil. Fry until golden brown. Drain on the cooling rack or prepared plate and set aside.

      To make the donburi: In a small sauté pan or skillet over medium heat, add a small amount of oil. Once heated, add the onion and sauté until translucent. Add the dashi, soy sauce, sake, mirin, and sugar and bring to a boil. Lower the heat to medium-low. Slice the tonkatsu patty and add it to the pan. Pour in the vegan egg and let cook until it sets in the middle and around the edges, 3 to 4 minutes. (It will look a little runny, but it’s just the sauce that gives it that appearance.)

      To assemble: Put the warm cooked rice into a ramen-style bowl and slide the egg and tonkatsu mixture onto the top, allowing the sauce to pour in with it. Garnish with green onions and togarashi.

      Pro Tip

      This meal serves one; just double everything for two people. You will need two small skillets or sauté pans as well. You can also make the sauce mixture in one separate pot, then split it into two pans if that makes it easier.

      DASHI BROTH

      This recipe uses dashi broth, which is super easy to make and can be used in lots of recipes. To make it, you’ll need a package of dried kombu seaweed, available online or at any Asian market. Boil the kombu in water for 30 minutes. Strain the kombu from the broth and discard in the compost. The broth will smell fishy (because, duh, it’s seaweed), so don’t fret. You can store leftover broth for up to 1 week to make tempura sauce, miso soup, or more ramen.

       

      Reprinted from The Herbivorous Butcher Cookbook: 75+ Recipes for Plant-Based Meats and All the Dishes You Can make with Them by Aubry and Kale Walch, with Sandra Soria and Danny Seo, with permission from Chronicle Books, 2022. Photographs © Rikki Snyder.

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      Recipe Collab: I Heart Keenwah Vietnamese Summer Rolls

      Our friends at I Heart Keenwah offer a variety of versatile quinoa products, including an amazing Toasted Quinoa. We sent them our jackfruit gluten-free Shredded Chicken, and they combined it with their Toasted Quinoa to create these beautiful Vietnamese Summer Rolls. Enjoy the recipe, and check out their website to learn about their other quinoa products.

      Ingredients
      1 medium carrot, chopped into matchsticks
      1 cup I Heart Keenwah Toasted Quinoa
      2 cups water
      1 cup cooked beets
      8 basil leaves
      16 mint leaves
      1/2 cup Herbivorous Butcher Shredded Jackfruit Chicken
      8 sheets Vietnamese rice paper

      Sauce:
      1/4 cup natural-style creamy peanut butter
      2 Tbs water
      1 Tbs hoisin sauce
      1/2 Tbs freshly squeezed lime juice (from 1/2 lime)
      1 Tbs soy sauce
      1 tsp sriracha
      1 tsp maple syrup

      Directions
      1. Add the quinoa and water to a pot with a tightly fitting lid.
      2. Puree pre-cooked beets (store bought is fine) and add 1/2 of it to the quinoa and water.
      3. Bring beet puree, quinoa and water mixture to a boil, then cover and simmer on low for 20 minutes. Let cool.
      4. Prepare the sauce by whisking together peanut butter, water, hoisin, lime juice, soy sauce, sriracha and maple syrup.
      5. Soak rice paper in a bowl full of cold water. Remove rice paper once soft. 
      6. Spread rice paper onto a flat surface. In the center of the paper, layer on mint leaves, 1 Tbs beet-red quinoa, basil leaf, 1 Tbs vegan shredded jackfruit chicken, and a few carrot sticks. 
      7. Fold in the sides and roll. Repeat 8 times.
      8. Serve summer rolls with dipping sauce, and enjoy.

      Thank you to I Heart Keenwah for providing the recipe and photograph!
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      Recipe Collab: I Heart Keenwah Vegan Breakfast Hash

       

      Ingredients
      1 1/2 cup diced potato (about 1-2 medium-sized potatoes)

      2 1/2 Tbsp avocado oil
      1/2 cup cooked I Heart Keenwah Toasted White Quinoa
      A few leaves of fresh kale, chopped
      1 tomato, diced
      1 red onion, diced
      1/2 14oz block extra firm tofu
      1 tsp turmeric powder
      1 tsp black salt aka kala namak (essential!)
      Seam salt and black pepper (to taste)
      1/2 13oz packet of Herbivorous Butcher Maple Sage Breakfast Sausage, diced

      Directions
      1. Throw potatoes into cold water. Bring water to a boil, and boil for 5 minutes. Remove potato from water, allow cool and pat dry. (This par-boiling method is crucial to getting your potatoes crispy.)
      2. In a frying pan, heat oil and add potatoes. Cook on medium-high heat without touching for about 5 minutes.
      3. Give potatoes a nice shake to turn sides and cook undisturbed for another 5 minutes.
      4. Repeat again for another 5 minutes. Potatoes should have super crispy exterior at this point.
      5. Bring heat down to medium. Add onion, pre-cooked quinoa, tomatoes and breakfast sausage. Cook for 5 minutes stirring intermittently.
      6. In a separate bowl, combine tofu, turmeric, black salt and pepper. Crumble tofu with a fork and gently incorporate turmeric until tofu turns yellow.
      7. Now add tofu and kale to frying pan. Cook for an additional 5 minutes.
      8. Add salt and pepper to taste. Serve.

      Thank you to I Heart Keenwah for providing the recipe and photograph!
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