Katsu Curry Sub Roll

Serves 2


• 4 VFC Chick*n Fillets
• Frozen skinny fries
• Frozen onion rings
• 2 sub rolls or large hot dog rolls
• 1 carrot, grated
• Handful finely shredded red cabbage
• 1 spring onion, finely sliced
• 1 tsp lemon juice or rice vinegar
• 1 tsp vegetable or sesame oil
• Pinch sea salt
• 2 tbsp vegan mayo
• 2 vegan cheesy slices
• Katsu curry sauce (you can buy this in jars or pouches in the supermarket)


  1. Cook the VFC chick*n fillets, skinny fries and onion rings according to the pack instructions.
  2. Meanwhile, make the slaw by adding the carrot, cabbage and spring onion to a bowl. Drizzle on a little oil and squeeze in a little lemon juice and add a pinch of salt then stir together.
  3. Lightly toast the buns then spread some vegan mayo onto the bases. Heat the katsu sauce according to the pack instructions
  4. When the fillets are cooked, add half a cheesy slice to each hot fillet and let
    them melt a little. Place 2 fillets into each roll then pour over a generous amount of katsu sauce. Add a handful of slaw and pop on the lids. Serve with the fries and onion rings

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