Best Vegetarian Larb Recipes

VEGETARIAN LARB

Vegetarian Larb image

A vegetarian version of one of my favorite Thai dishes. (adopted from non-veggie version Recipe #11375)

Provided by snickels

Categories Thai

Time 15m

Yield 2 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces tempeh, crumbled
1 tablespoon sesame oil
1 tablespoon soy sauce
1 lime, juice of
1/4 cup green onion, sliced
1/4 cup red onion, diced
1 teaspoon roasted rice powder (may buy it already powdered or make your own by roasting Thai long grain sticky rice till brown and)
chili pepper, as much as you like (I like a lot)
2 tablespoons mint leaves, chopped
lettuce
cucumber

Steps:

Heat the sesame oil.
Sauté the crumbled tempeh. Turn off heat.
Add soy sauce, lime, chilies, onion, rice powder and mint.
Play with the proportions. I like mine more lime-y and hot than this but I start out this way.
Serve on a bed of lettuce and cucumber or eat like lettuce wraps or in Napa cabbage leaves.

Nutrition Facts : Calories 303, Fat 19.1, SaturatedFat 3.5, Sodium 516.7, Carbohydrate 16, Fiber 0.9, Sugar 1.7, Protein 22.6

TOFU LARB

Tofu Larb image

Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it's also popular in the Northeastern and Northern regions of Thailand. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you're looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.

Provided by Hetty McKinnon

Categories dinner, weekday, vegetables, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

Ingredients

3 tablespoons uncooked glutinous (sticky) or jasmine rice
2 (14-ounce) packages extra-firm tofu, drained and patted dry
1 tablespoon neutral oil, such as grapeseed or vegetable
1 lemongrass stem, outer layer removed, tender stem finely chopped
1 shallot, halved and thinly sliced
4 makrut lime leaves (optional), thinly sliced
1 cup mixed soft herbs, such as mint, Thai basil, basil, cilantro and chopped scallions
1 teaspoon kosher salt, plus more as needed
1 head butter lettuce, leaves separated
1/4 cup store-bought crispy fried shallots or onions
4 tablespoons fresh lime juice (from about 2 limes)
3 tablespoons dark or light brown sugar
2 tablespoons soy sauce
1/2 teaspoon red-pepper flakes or 1/2 to 1 red chile, such as bird's eye, finely chopped

Steps:

Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don't want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.
Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
Crumble the tofu into small chunks and place in a large bowl.
Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.

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