Celebrating World Vegan Day with this crunchy vegan aubergine katsu recipe from the MOB Kitchen cookbook

Aubergines work a treat in this vegan version of a classic dish. You can also use slices of butternut squash or sweet potato. Get creative mob!

SERVES 4

40 mins

INGREDIENTS

500 g (3 cups) basmati rice

vegetable stock (bouillon) cube

2 brown onions

3 carrots

4 garlic cloves

curry powder

garam masala

plain (all-purpose) flour

soy sauce

agave nectar

4 aubergines (eggplants)

1 x 400-g (14-oz) tin of chickpeas

dried breadcrumbs

vegetable oil

 

Get the rice on (following the instructions on the packet).

Dissolve 1 stock cube in 600 ml (2½ cups) of hot water.

Katsu sauce time. Finely slice the onions, carrots and garlic cloves. Fry the vegetables in a large pan with some vegetable oil until they soften. Add 4 teaspoons of curry powder and 1 heaped teaspoon of garam masala. Mix together, and then add 1 tablespoon of flour. Mix that in, and then pour over the prepared vegetable stock.

Add 2 tablespoons of soy sauce and 1 tablespoon of agave nectar. Mix together, then allow it to bubble down and thicken.

Once the sauce is a thick, pouring consistency, remove it from the heat. Place it in a blender and blitz until smooth. If you don’t have a blender, get a masher and mash the sauce, and then pass it through a sieve (strainer).

Aubergine time. Cut the aubergines into 2-cm (¾ inch) thick discs. Set aside.

Open a tin of chickpeas. It is the liquid we want here, though.

Pour it into a bowl, and set the chickpeas aside (you won’t need them for this recipe, so keep them for something else). Whisk the chickpea water until it becomes white and fluffy.

Lay out a bowl of flour, and a bowl of breadcrumbs. Coat your aubergine in the flour, then cover with the whisked chickpea water and then coat with breadcrumbs.

Heat a pan with vegetable oil. Cook the aubergine for 5 minutes on each side, until golden and crispy.

Serve the aubergine on a bed of rice, and pour your katsu sauce over the top. Enjoy!

The featured recipe is from MOB Kitchen cookbook: Feed 4 or more for under £10 by Ben Lebus

Other Articles

Welcome home

Step inside HOME and meet Hasan Semay, aka Big Has, in this short extract from his debut cookbook. ‘When writing this book, I wanted the whole thing to feel personal, not just for me, but also for you guys as the readers. I don’t… Read More

RECIPE: The Vegan Baking Bible: Brownie Cookies

Next month we’re publishing The Vegan Baking Bible by Karolina Tegelaar, and to celebrate here is a lovely recipe from the book for delicious Brownie Cookies! BROWNIE COOKIES Chocolate cookies, fudge cookies or brownie cookies (‘brookies’), are classic American cookies that are traditionally made from… Read More

Lord’s Cricket ground: Eton vs Harrow

Brian Levison’s Cricket Grounds Then and Now offers a historic and nostalgic insight into the pasts of some of the most iconic cricket grounds around the world, paired with their modern-day equivalent in a Then & Now format, and this extract takes a look at the amazing… Read More