Vegetarian Lao-inspired Larb
Serves: 4
Ready in: 15 to 30 mins
Know your nutrients
Calories
150 -Fat
8g -Saturates
1.4g -Sugars
2g -Salt
1.04g -Protein
4.7g -Carbs
15.5g -Fibre
2.7g -Powered by Nutracheck
Often billed as the unofficial national dish of Laos, larb is a meat salad that's eaten across Laos and even in parts of Thailand. This vegan version uses mushrooms that are sautéed in a mixture and served in baby gem leaves for a fresh, crunchy and fragrant dish that's perfect for a light lunch or dinner. You can also add it to your Meat-free Monday repertoire!
Ingredients:
400g chestnut mushrooms50g rice, toasted in a dry frying pan until crisp and then blitzed to a powder in a food processor or pestle and mortar
3tbsp Thai basil
3tbsp fresh coriander
25-30 mint leaves
1 tbsp chilli flakes
juice and zest of 2 limes
1 tbsp vegetarian/vegan fish sauce
1 banana shallot (or a couple of small round shallots), finely sliced
12 large baby gem leaves
4 spring onions, finely sliced
2 tbsp groundnut oil (or vegetable oil)
method:
- Blitz the mushrooms in a food processor until finely chopped.
- Heat a sauté pan with some oil and fry the mushrooms until the liquid has evaporated.
- Drain off any liquid then mix in all the remaining ingredients, apart from the gem lettuce, stirring gently so everything is loosely combined, then mix.
- Fill each lettuce leaf with the mushroom mixture and serve.
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