Vegan Japanese Curry

If you're craving a hearty, comforting meal that's full of flavor, this vegan Japanese curry is the perfect choice.

Packed with vegetables, mushrooms, and textured soy protein, this dish combines tender vegetables and savory protein in a rich, mildly spiced sauce.

INGREDIENTS:

• 2 Tbsp vegetable oil 
• 1 Large onion, sliced
• 2 Carrots, peeled and chopped
• 2 Medium potatoes, peeled and cubed
• 200g Mushrooms, sliced (champignon mushrooms are used here, but any variety can be substituted)
• 100g Textured Soy Protein (TSP)*
• 1/2 Apple, grated
• 2-3 Homemade vegan curry cubes (recipe )
• 4 Cups vegetable broth
• 1 Tsp salt (or to taste)
• Cooked rice, for serving

INSTRUCTIONS:

1 Prepare the Textured Soy Protein (TSP): In a bowl, soak the textured soy protein in boiling water for about 10 minutes, then drain and squeeze out any excess liquid. Set aside.
2 Cook the Vegetables: In a large pot, heat the oil over medium heat. Add the sliced onion and cook until softened, about 5 minutes. Add the carrots and potatoes, stirring occasionally for another 5 minutes.
3 Add the Mushrooms and TSP: Add the sliced mushrooms and the rehydrated textured soy protein to the pot. Stir well to combine.
4 Simmer: Add the vegetable broth and the grated apple to the pot, stirring to combine. Bring the curry to a simmer and cook for 20-25 minutes, or until the potatoes and carrots are tender.
5 Add the Curry Cubes: Break the homemade vegan curry cubes into smaller pieces and add them to the pot. Stir to coat the vegetables and soy protein evenly with the cubes. Allow them to melt into the mixture for about 2 minutes and let it simmer until the sauce has thickened slightly. If you prefer a thicker sauce, you can mash a few potatoes directly in the pot to help thicken the curry.
6 Season and Serve: Taste the curry and adjust the seasoning with salt and sugar, if desired. Serve the curry hot over a bed of cooked rice.

Tips:

• Customize the Vegetables: Feel free to add other vegetables like bell peppers, zucchini, or sweet potatoes for variety.
• Adjust the Spice: If you like your curry spicier, add a pinch of chili powder or hot sauce.
• Make It Ahead: The curry develops more flavor as it sits, so it’s perfect for leftovers. Store any extras in the fridge for up to 3 days.

Using homemade curry cubes makes this vegan Japanese curry even more convenient without sacrificing flavor. It’s the perfect dish to enjoy on a chilly evening!

*Textured soy protein (TSP), also known as textured vegetable protein (TVP), is a soy-based meat substitute made from defatted soy flour. This product is created by removing soybean oil and then processing the soy flour under heat and pressure, giving it a texture similar to ground meat when rehydrated. TSP is a versatile, plant-based protein option that’s high in protein and fiber but low in fat and calories. It readily absorbs flavors from sauces and seasonings, making it a popular ingredient in vegan and vegetarian recipes like stews, curries, tacos, and burgers.

VIDEO RECIPE: