Vegan Larb

Kind of a Lao/Thai warm salad, this is usually made with mince and is super flavoursome with lots of lime, chilli and herbs. Here’s my vegan take – dice everything as finely as you can 🙂 You can omit the coriander if you’re one of those people that hates it.

THE STATS

Approximate cost to buy everything: $20

Will serve: 4 people

Time taken: 20 minutes from setup to table, super easy, just throw everything together

The protein, iron and calcium I’m not getting from meat? A bit of each. Try adding your own different ingredients to experiment.

Ingredients

Drizzle of peanut oil
1 red onion, chopped into thin strips
250g water chestnuts, diced
250g mushrooms, diced
100g peanuts, diced
1 tbsp lemongrass, diced
Juice of 1 lime
2 tbsp fishless fish sauce (see recipe 14 March)
2 tbsp fresh coriander/cilantro, roughly chopped
1 tbsp Thai basil, roughly chopped
1 tbsp fresh mint, roughly chopped
1 tsp dried chilli flakes, or more to taste
Several teaspoons brown sugar or palm sugar, to taste
Fresh chilli, lime, coriander, chopped roasted peanuts, and steamed coconut rice or lettuce cups, to serve

Method

Drizzle peanut oil in a large frying pan and heat over medium-high heat. Cook onion briefly (2 mins or so) until slightly softened, then add all other ingredients. Fry, stirring often, until mushrooms are cooked and soft. Serve immediately.

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