Vegan Larb

Vegan Larb

Total: 45 min. | Active: 30 min.
vegan, lactose-free, healthy and balanced, Low Carb
Nutritional value / people: 256 kcal
, Fat: 17 g
, Carbohydrate: 13 g
, Protein: 9 g

Traditionally, this spicy sour Thai salad would be made with pork or chicken. For this vegan recipe, however, we are using cauliflower and shiitake mushrooms as a base, which gives the dish an umami flavour.

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

To soften the mushrooms

25 g dried shiitake mushrooms
2 dl water, warm

Dressing

1 lime, the whole juice
1 tbsp soy sauce
1 tsp sesame oil
1 tbsp coarse cane sugar

Larb

4 tbsp sesame oil
900 g cauliflower, cut into small florets
1 shallot, finely chopped
1 garlic clove, finely chopped
2 sticks lemongrass, outer leaves removed, core finely chopped
½ red chilli, finely chopped
1 kaffir lime leaf (Thai-Kit)
1 bunch herbs (e.g. coriander, Thai basil, mint), leaves torn off
1 spring onion incl. green part, cut into rings
salt and pepper to taste

To serve

½ cucumber, in slices
3 tbsp peanuts, coarsely chopped
1 lime, cut into wedges
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How it's done

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To soften the mushrooms

Soften the mushrooms in warm water for approx. 15 mins. Set aside 4 tbsp of the mushroom water. Drain and roughly chop the mushrooms.

Dressing

Whisk the lime juice, soy sauce, sesame oil and reserved mushroom water with the sugar until the sugar has fully dissolved.

Larb

Heat the oil in a wok or frying pan. Add the cauliflower, shallot, garlic, lemongrass, chilli and kaffir lime leaf, stir fry for approx. 5 mins. until the vegetables are just soft. Add the mushrooms, stir fry for a further 2 mins. Remove the pan from the heat. Pour in the dressing. Roughly chop half of the herbs, add with the spring onion, mix, season.

To serve

Plate up the Larb with the cucumber and the remainder of the herbs. Scatter the peanuts on top, serve with the lime.

Good to know
Serve with: Fragrant rice.

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