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.
Notes
About the Quick Pickled Shallots
This part of the recipe is adapted from Feasting at Home's beautiful Thai Larb recipe. If you don't want to make the shallots, you can replace with purchased pickled onions or shallots. Alternatively, you can omit the pickling and instead add the sliced shallots into the frying pan along with the lemongrass and garlic. Or, you could just garnish the salad with raw shallots.
Storage for the Quick Pickled Shallots
These quick pickled shallots will last about 5-7 days in the fridge. Quick pickling is not the same as canning so they have a limited shelf life.
Substituting herbs
If you can only find 1 or 2 of the herbs, or you don't like one of them, then just use what you like, using a total of about 1 and 1/2 cups loosely packed fresh herbs.
Substituting lemongrass
There isn't really a good substitute, but you could try adding the zest of half a lemon.
Replacing black bean sauce
If you can find vegan fish sauce use that. Try adding about a teaspoon and add more as needed.