This plant-based version of Thai larb checks all the boxes: easy to make, colourful, and full of bold flavours: zesty lime, hot chili flakes, citrusy lemongrass, tangy pickled shallots, and handfuls of fresh and fragrant herbs: mint, Thai basil, and cilantro.
Enjoy this salad for lunch, dinner, or as an appetizer.
Ingredients
Traditionally larb is made with minced meat, such as chicken or pork. For our plant-based version, we are substituting textured vegetable protein (TVP), also known as textured soy protein (TSP). Larb also typically contains fish sauce and toasted rice powder. If you have vegan fish sauce, you can use that. If you have toasted rice powder, you can also include it, but since this isn't a common ingredient in most North American pantries, I've left it out. Optionally, to get some of that nutty flavour, you can top your larb with roughly chopped peanuts.
Ingredients for the larb
Tips: About Textured Veggie Protein
Textured Vegetable Protein or TVP is a one-ingredient meat-replacement made with soy flour. Also called Textured Soy Protein, or TSP, it's one of the original meat replacements. TVP is inexpensive and mild in flavour. It's typically rehydrated before using and easily absorbs seasoning, so it can be used in a variety of recipes.
TVP is a good source of plant-based protein, with 36 grams of protein per 1 dry cup.
TVP is sold dry, so it's a useful addition to your plant-based pantry.
Ingredients for the quick pickled shallots
Quick pickling the shallots is not much work; however, ideally you marinate them at least 15 minutes, so make them first. In addition to salt and water, you'll need:
If you don't have time to quick pickle the shallots
Instead of pickling the shallots, you can:
- Use store-bought pickled shallots or onions.
- Fry the shallots with the lemongrass, garlic, and chili flakes when making the larb.
- Just add the shallows raw to the finished larb.
Garnishes and serving suggestions
I like to garnish the larb with toasted peanuts, limes, and finely sliced Thai red chili. Cucumber slices and/or grated carrots would also make good additions.
You can eat the larb alone, with rice, or as the filling for a lettuce wrap.
Visual Overview: Making Thai-Inspired Vegan Larb
Making the Quick Pickled Shallots
Using a sharp knife or a mandoline to slice the shallots into thin slices. Thinner slices will pickle more quickly.
Making Quick Pickled Shallots
Put the onions into a bowl. Add the vinegar, coriander seeds, lime zest. Pour 1/2 cup of boiling water over the onions. Set aside.
Quick Pickled Red Onions
Rehydrate the tvp
Rehydrate the TVP following package directions. Set aside.
Rehydrating TVP
Prepare the Larb
Heat the oil. Add the lemongrass, garlic and dried chilis and fry for 2-3 minutes until softened.
Frying the spices for the larb.
Add the TVP and stir to combine.
Making vegan larb, adding the TVP.
Remove the pan from the heat and add the remaining ingredients: lime juice, herbs, coconut sugar, and black bean sauce (or vegan fish sauce). Taste and adjust seasonings and add salt as needed.
Making vegan larb.
Making vegan larb.
Transfer the larb to a serving plate or bowl, and garnish as desired. Larb is usually served at room temperature, or cold.
Thai-Inspired Vegan Larb
Recipe Card
Thai-Inspired Vegan Larb
Ingredients
For the Quick Pickled Shallots
- 1/2 cup shallots, thinly sliced [For the thinnest slices, used a mandaline.]
- 2 tablespoons white vinegar [Or rice vinegar]
- 1/2 teaspoon coriander seeds
- 1 teaspoon lime zest
- 1/2 cup boiling water
For the Larb
- 1.5 cups Textured veggie protein (TVP)
- 1 tablespoon neutral oil
- 3 tablespoons lemongrass, finely minced
- 1 teaspoon dried chili flakes
- 3 garlic cloves
- 4 tablespoons lime juice
- 1/2 cup mint, loosely chopped
- 1/2 cup Thai basil, loosely chopped
- 1/2 cup cilantro, loosely chopped
- 1/2 teaspoon coconut sugar If coconut sugar is not available, you can use white or brown sugar. Note that some white and brown sugar is not vegan-friendly. For more information, see Sugar, sugar, honey, honey: A guide to sweeteners for plant-based diets
- 1 1/2 teaspoon black bean sauce
- salt
Optional Garnishes
- peanuts, roughly chopped
- grated carrots
- Thai red chili
- mint, Thai basil, or coriander leaves
Instructions
Quick Pickle the Shallots
- Put the sliced shallots in a bowl. Add the vinegar, coriander seeds, and lime zest. Pour 1/2 cup boiling water over the shallots. Set aside until ready to use. If you are making these ahead, once the bowl has reached room temperature, you can place it in the fridge. The shallots will continue to pickle overnight, and will get darker pink in time.
Rehydrate the TVP
- Follow the package directions to rehydrate the TVP.
Prepare the Larb
- Add 1 tablespoon of neutral oil to a large frying pan and heat. Add the shallots, lemongrass, and garlic and fry until slightly softened. Add the TVP and stir to combine.
- Remove the pan from the heat and add in all the remaining ingredients: the lime juice, herbs, coconut sugar, and black bean sauce (or vegan fish sauce - see Recipe Notes). Taste and adjust seasoning as desired.
Garnish and Serve
- Transfer to serving bowl or plate.Garnish with pickled shallots and optionally chopped peanuts, grated carrots, pickled ginger, and Thai red chilis. Serve with rice or as the filling for a lettuce wrap.