Vegan Thai Larb Salad
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
- 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.
- Heat a large skillet over medium heat. Add the peanut oil and onion, and saute for 3 minutes.
- Add the lemongrass, ginger, garlic, coriander stalks, and chilli, and saute for a further minute.
- 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.
- 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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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