This crunchy and flavor-packed Katsu Sando recipe by our friend Shannon Martinez is a crowd favourite! Cook up the brand new, country style v2schnitzel to make a delicious Katsu Sando with a plant-based twist.
4 slices thick cut soft white bread
1 tbsp vegan butter
2 tbsp mayonnaise
½ tsp Dijon mustard
Vegetable Oil for deep frying
2 tbsp Tonkatsu sauce
1 tbsp ketchup
1 cup finely shredded cabbage
⅓ cup soy milk, unsweetened
2 tsp cider vinegar
2 tsp Dijon mustard
½ tsp salt
1 tsp sugar
1 cup vegetable oil
Heat deep frying oil to 170 °C in a deep fryer or frying pan. Once the oil reaches the desirable temperature, deep fry the v2schnitzel for about 8-10 minutes.
When it is cooked, remove from the oil onto a tray lined with kitchen paper and set aside.
Combine tonkatsu sauce and tomato sauce. Set aside.
Combine the vegan butter, mayo and mustard. Set aside.
Place two slices of bread on a chopping board. Spread the butter, mayonnaise and mustard mixture thinly and evenly.
Place 1/2 cup of shredded cabbage on the bread.
Drizzle the tonkatsu sauce generously over one side of the v2schnitzel.
Place the v2schnitzel, sauce side down onto the cabbage. Drizzle more tonkatsu sauce mixture generously over the other side of the chicken.
Place a piece of bread on top of the v2schnitzel to sandwich.
Put a flat plate over the bread and place weight on for 5 minutes.
After 5 minutes, remove the plate and weight and cut it in half to serve.
in a blender, add all the ingredients except for the oil and blend until combined.
Slowly drizzle in the oil with the motor running on medium speed.
If you prefer a thinner mayo (i.e. for a dressing for salad), thin out with a little hot water with the blender running after the oil has been added.
16 delicious plant-based recipes for the whole family to enjoy!