No Chicken Katsu Bowl by Moving Mountains®

Name: No Chicken Katsu Bowl by Moving Mountains®
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 1 tbsp Maple Syrup; 4 Garlic Cloves, peeled and grated; 20g Fresh Ginger, peeled and grated; 1 tbsp Curry Powder; 1 tbsp Sesame Seeds; 4 Moving Mountains No Chicken Burgers; 1 tbsp Vegetable Oil; 1 Onion, peeled and diced; 165g Coconut Milk; 3 tbsp Soy Sauce; 1 Cucumber, cut into chunks and smashed; 1 tsp Chilli Oil; 1 tbsp Toasted Sesame Seed Oil; 2 Carrots, peeled and chopped; 1 tbsp Plain Flour; 350g Sushi Rice; 200ml Vegetable Stock

by Moving Mountains

Vegan

Dairy Free

4.5

15m prep time

65m total time

Easy level

17 ingredients

No Chicken Katsu Bowl by Moving Mountains® recipe by Moving Mountains

Our mission is to help everyone eat better effortlessly so we were fortunate to find a partner who has the same view of the world. Moving Mountains focuses on the three pillars of taste, environment, and health and is aiming to bring real change to people’s everyday diet by providing a plant-based alternative that is genuinely competitive to animal meat. This No-Chicken Katsu Bowl is a must-try. The Katsu sauce, made from scratch, is delicious and the sushi rice adds that stickiness that all Katsu curry dishes need to soak up all the curry spice-infused gravy.

Method

Based on 4 servings, adjust as needed.

Step 1

Start by preheating the oven to 200°C/180°fan. Cook the Moving Mountains No Chicken Burgers following the on-pack instructions.

Step 2

Meanwhile, start making the curry sauce. Add the oil to a medium size saucepan and warm over low heat. Add the onion and cook for 3 minutes until soft and just starting to brown. Add the carrots and cook for another 2 minutes. Add the garlic, ginger, and curry powder and stir rapidly for a minute. Add the flour and stir again. Slowly pour in the coconut milk and vegetable stock. Leave to simmer for 20 minutes. Taste and season with soy sauce and maple syrup.

Step 3

Cook the rice following the instructions on the packaging

Step 4

Lastly, make the salad - smash the cucumber chunks with the back of your knife and add them to a mixing bowl. Add the sesame oil, chilli oil, soy sauce, and garlic, and mix all together. Sprinkle the sesame seeds over.

Step 5

Slice the chicken burgers and serve them over the rice with the curry sauce and a side of smashed cucumber salad

Ingredients
Based on 4 servings

1 tbsp Maple Syrup 1 x Clarks Original Maple Syrup with Carob Syrup 180ml
4 Garlic Cloves, peeled and grated 1 x Sainsbury's Garlic
20g Fresh Ginger, peeled and grated 1 x Sainsbury's Root Ginger Loose
1 tbsp Curry Powder 1 x Sainsbury's Mild Curry Powder, Inspired to Cook 79g
1 tbsp Sesame Seeds 1 x Sainsbury's Sesame Seeds 50g
4 Moving Mountains No Chicken Burgers 2 x Moving Mountains Plant Based No Chicken Burgers 180g
1 tbsp Vegetable Oil 1 x Sainsbury's Vegetable Oil 1L
1 Onion, peeled and diced 1 x Sainsbury's Onions Loose
165g Coconut Milk 1 x Tropical Sun Coconut Milk Mini 165g
3 tbsp Soy Sauce 1 x Sainsbury's Light Soy Sauce 150ml
1 Cucumber, cut into chunks and smashed 1 x Sainsbury's Whole Cucumber
1 tsp Chilli Oil 1 x Lee Kum Kee Chiu Chow Chilli Oil 170g
1 tbsp Toasted Sesame Seed Oil 1 x Sainsbury's Sesame Oil, Toasted 250ml
2 Carrots, peeled and chopped 2 x Sainsbury's Loose Carrots
1 tbsp Plain Flour 1 x Sainsbury's Plain Flour 500g
350g Sushi Rice 1 x Yutaka Sushi Rice 500g
200ml Vegetable Stock 1 x Sainsbury's Vegetable Stock Cubes 10 x 10g