At the risk of falling into a midday food coma, I made a hearty plate lunch with two entrees. Both are Japanese-inspired dishes one may easily find on restaurant menus in Hawaii. The first dish, Japanese curry with tofu, is a completely homemade, vegan version of something my family enjoyed occasionally when I was a kid. Firm tofu replaces the meat in this sweet-and-savory dish. This particular batch has satsuma imo instead of regular potatoes, so it's a little sweeter than versions I've made previously, and not quite as saucy. The recipe is available here, if it interests anyone.
As with any breaded or battered, fried protein, katsu takes a bit of work to make, especially the way my mom used to make it: she pounded the cutlets quite thin, which not only took awhile to complete, but also produced more pieces for breading and frying. My vegan adaptation (using meat and egg substitutes) requires no such violence, but still technically takes a certain time commitment and patience, assuming the seitan itself is made from scratch (which I always do). I happened to have a batch of chicken-style seitan in the freezer, so I just thawed them in the refrigerator before proceeding to actually making the katsu. Whenever I've made meatless katsu, I always pan-fried the cutlets the way my mom always did. However, I decided to try oven-frying them this time around. Admittedly, the results weren't quite as delectable as pan-fried versions--the pieces weren't evenly golden or as juicy as something cooked in a half-inch of oil--but they were still quite crunchy and flavorful.
this one. Egg-free mayo and nondairy milk were the obvious vegan substitutions. I also used brown rice elbow pasta, just because that's what I had in the pantry. It worked out just fine.
By the way, I revised my cornbread recipe just a touch. There is now a gluten-free version available, too.