Vegan Tonkatsu Recipe (Soy-Free)

I would say that just about everyone loves tonkatsu a fried Japanese dish that is quite reminiscent of schnitzel - who can't? It can be smothered in gravy, served with green beans and rice, salad and sliced cabbage. Yesterday I really wanted to have it on a salad with very simple pickled vegetables and it was amazing. Its so simple to make, although it is most definitely only a "once in a while" treat, even if you choose to have it baked.

(Seitan Tonkatsu Ingredients)

• 1 Cup of Vital Wheat Gluten (Bob's Red Mill)
• 1/2 tsp of Salt
• 1 tsp of Garlic Powder
• 1/4 tsp Black Pepper
• 2 tsp Veggie Oil
• Water to Mix

(Directions)

• Mix your dry, then add the oil and pour the water in, you can make this into segments to have more evenly sized tonkatsu steaks.
• Knead about fifty times, ensuring that it is a soft dough (add more if it isn't soft) and then pour out any excess water.
• Place into boiling water with a top and about 15 minutes in, check to see if it has spread out.
• Place the top back on after about a minute and then 12 minutes later you can take it off and allow to cool a bit.
• Slice into thin "steaks" and roll in seasoned flour (garlic powder, salt, pepper), tempura batter, back into the flour and tempura and then roll in the panko.
• Fry on medium heat until the panko soaks up a bit of the olive/veggie oil, flip and then place onto aluminum foil.
• Repeat with the rest of the steaks and bake at 400 degrees for 20 minutes, flip and repeat.
• Serve with (vegan) bulldog sauce, cabbage and rice and enjoy.