Vegan Thai Larb Salad ★★★★★2 reviews

The salad is made with a meat-free mince substitute and has all the fresh and vibrant flavours you’d expect in a delicious Thai dish. Think lemongrass, ginger, chilli, garlic, lime, mint, coriander, peanuts…


  • 1 cup vegetable stock
  • 125g / 4.4 oz dried soy protein aka. TVP (Texturised Vegetable Protein) (or if you can’t find TVP you can use 300g / 10.6oz of hydrated vegan minced meat substitute instead)
  • 3.5 Tbsp tamari (or substitute with soy sauce)
  • 2 Tbsp peanut oil
  • 1 red onion, peeled, cut into quarters and very finely sliced
  • 1 stalk lemongrass, ends trimmed and finely chopped
  • 1 Tbsp grated fresh ginger
  • 2 garlic cloves, minced
  • 1 Tbsp chopped coriander stems
  • 1 long green jalapeno chilli, finely sliced (optional; this will produce a mild spice level, but you can add more if you prefer extra heat)
  • 80g / 2.8oz green beans, ends trimmed and cut into 1.5cm / 0.6” lengths
  • 1/2 tsp sesame oil
  • Juice of 1 lime
  • 1 Tbsp maple syrup (or another sweetener such as agave or rice malt syrup)
  • 1 medium carrot, grated or spiralised and then roughly chopped
  • 100g / 3.5oz baby tomatoes, cut into 0.5 cm / 0.2” slices
  • 1/4 cup salted beer nuts or natural roasted peanuts, crushed lightly in mortar and pestle
  • A handful of fresh basil leaves, finely sliced
  • A handful of fresh coriander leaves, roughly chopped


  1. If you’re using ready-made or hydrated mince substitute, please skip to Step 2. Add the vegetable stock and 1.5 Tbsp of the tamari to a small saucepan and bring to boil. Once boiled, remove from the heat and add the dried soy protein.
    Set aside for 5 minutes to hydrate the protein.
  2. Heat a large skillet over medium heat. Add the peanut oil and onion, and saute for 3 minutes.
  3. Add the lemongrass, ginger, garlic, coriander stalks, and chilli, and saute for a further minute.
  4. Add the hydrated soy protein, green beans, sesame oil, 2 Tbsp tamari, lime, and maple syrup, and fry for 4 to 5 minutes until the beans are cooked but still a little crunchy.
  5. Remove from the heat and add the carrot, tomatoes, peanuts, basil, and coriander. Stir to combine.



  • You can find dried soy protein (TVP) at your local health food store. I use the small sized pieces, which have a closer resemblance to minced meat.

  • Why not make your homemade vegetable stock from your veggie scraps!

  • You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to one week.

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Guest Blogger Silvobeat

I'm Silvo, and this is my beat: a creative collection of plant-based, whole food recipes that are drool-worthy, healthy, and simple to make. See all recipes by Silvobeat

Leave a Rating or Comment

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  • Melinda ★★★★★
    25 January 2021

    Just made (and ate) this. Super tasty!

  • Kate & Jason ★★★★★
    19 April 2020

    Thank you!! This recipe has made it’s way into family favorite status.