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Vegan Pixie

Based in the South East near Brighton, Georgia Stait, known by her followers as The Vegan Pixie, is a massive foodie that loves to share her passion for plant-based food on Instagram. She lets her followers know her opinion on new supermarket and small company product releases as well as reviewing new vegan dishes available at restaurants. Aside from food she loves all things travel and fashion and shares vlogs and videos over on her YouTube channel. Make sure to head over to her Instagram @veganpixie_ and YouTube channel (Georgia Skye) to follow her adventures.

Video Description

Learn how to make vegan food from an expert, The Vegan Pixie. Having been vegan for many years, Georgia Stait knows all the tips and tricks for the simplest, most delicious vegan food.

Katsu is one of The Vegan Pixie's favourite curry dishes. She has recently re-created it at home with the addition of The Vegetarian Butcher's 'Little Peckers', which give an amazing texture to the dish. This vegan Katsu Curry recipe proves that you don't have to miss out on your favourite things when going vegan. 

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  • 1 pack of The Vegetarian Butcher Little Peckers

  • 2 portions of rice
  • 2tbsp oil
  • 1 diced onion
  • 2 large carrots, sliced
  • 3 cloves crushed garlic
  • Thumb sized size of ginger, peeled and grated
  • 1tbsp garam masala
  • 1tbsp mild curry powder
  • 1tbsp turmeric
  • 1 tbsp plain flour
  • 400ml veg stock
  • 2 tbsp soy sauce
  • Fresh corriander


  1. For this simple katsu curry recipe you want to start by grabbing your Little Peckers and throwing them in the oven whilst you make this beautiful sauce!

  2. In a large pan on a medium heat, add oil, carrots, onion and garlic and cook until onions become translucent then add in all the spices, grated ginger and flour and cook off until fragrant, about 2 mins the add soy sauce and veg stock, bring to boil and simmer for about 10 mins or until carrots are cooked
  3. Whilst the sauce is simmering, cook the rice
  4. Once carrots are cooked, take the pan off the heat and using a hand blender, blend until smooth and there you have your katsu curry sauce!
  5. Plate up the Little Peckers, rice, then pour over this lush katsu sauce, throw on some chopped corriander and enjoy!