Vegan Larb Recipe

Textured vegetable protein: A high-protein meat substitute made from soy flour, rehydrated for this recipe.

Mushrooms: Adds an earthy flavor and meaty texture to the dish.

Red onion: Provides a sharp, tangy taste and a bit of crunch.

Mint: Fresh and aromatic, it adds a burst of flavor.

Cilantro: Adds a fresh, citrusy note to the dish.

Soy sauce: Adds a salty, umami flavor to the dressing.

Lime juice: Provides a tangy, refreshing acidity.

Maple syrup: Adds a touch of sweetness to balance the flavors.

Chili flakes: Adds a bit of heat and spice.

Rice powder: Optional, but adds a subtle nutty flavor and texture.

To enhance the flavor and texture of the textured vegetable protein, ensure it is thoroughly rehydrated before cooking. Soak it in hot water or vegetable broth for about 10 minutes, then drain and squeeze out any excess liquid. This will help the tvp absorb the flavors of the soy sauce and lime juice more effectively. Additionally, toasting the rice powder in a dry skillet until it turns golden brown will add a nutty aroma and depth to the larb.

• rehydrated textured vegetable protein (tvp) - Substitute with crumbled tofu: Tofu provides a similar texture and absorbs flavors well, making it a great alternative for TVP.

• finely chopped mushrooms - Substitute with eggplant: Eggplant has a meaty texture and can be finely chopped to mimic the texture of mushrooms.

• thinly sliced red onion - Substitute with shallots: Shallots offer a milder flavor and similar texture, making them a good replacement for red onions.

• chopped fresh mint - Substitute with basil: Basil provides a fresh, aromatic flavor that complements the dish well, similar to mint.

• chopped fresh cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro in most recipes.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar umami flavor.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and brightness to the dish as lime juice.

• maple syrup - Substitute with agave nectar: Agave nectar is a plant-based sweetener with a similar consistency and sweetness to maple syrup.

• chili flakes - Substitute with fresh chili: Fresh chili can be finely chopped to provide the same heat and flavor as chili flakes.

• optional rice powder - Substitute with ground almonds: Ground almonds can add a similar nutty flavor and texture to the dish as rice powder.

• Allow the vegan larb to cool completely before storing. This helps to maintain the texture and flavor of the tvp and mushrooms.
• Transfer the cooled larb into an airtight container. Make sure the container is clean and dry to avoid any contamination.
• Store the container in the refrigerator. The vegan larb can be kept fresh for up to 3-4 days.
• For longer storage, consider freezing the larb. Place the larb in a freezer-safe container or a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the container or bag with the date to keep track of its freshness. The vegan larb can be frozen for up to 2 months.
• When ready to use, thaw the larb in the refrigerator overnight. This gradual thawing helps to retain its texture and flavor.
• Reheat the larb gently in a skillet over medium heat, stirring occasionally until warmed through. Avoid overheating to prevent the tvp from becoming too dry.
• If the larb seems a bit dry after reheating, refresh it with a splash of lime juice and a drizzle of soy sauce to revive its vibrant flavors.
• Garnish with fresh mint and cilantro before serving to enhance the dish's freshness and presentation.

• Stovetop Method:

  1. Heat a skillet over medium heat.
  2. Add a splash of olive oil or a few tablespoons of vegetable broth to prevent sticking.
  3. Add the leftover vegan larb to the skillet.
  4. Stir occasionally, cooking for about 5-7 minutes until heated through.
  5. If the mixture seems dry, add a bit more lime juice or soy sauce to refresh the flavors.

• Microwave Method:

  1. Place the vegan larb in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir the mixture and check the temperature.
  5. Continue microwaving in 30-second intervals until heated through.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Spread the vegan larb evenly in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 10-15 minutes, stirring halfway through.
  5. Remove the foil for the last 5 minutes if you prefer a slightly crispy texture.

• Steaming Method:

  1. Set up a steamer or a pot with a steaming basket.
  2. Bring water to a boil.
  3. Place the vegan larb in a heatproof dish that fits in the steamer.
  4. Cover and steam for about 5-7 minutes until heated through.
  5. Stir occasionally to ensure even heating.

• Sauté Method:

  1. Heat a non-stick skillet over medium-high heat.
  2. Add a small amount of olive oil or sesame oil for added flavor.
  3. Add the vegan larb and sauté for 3-5 minutes, stirring frequently.
  4. Adjust seasoning with a splash of soy sauce or lime juice if needed.

• Skillet: Use this to cook the rehydrated TVP and chopped mushrooms until the mushrooms are tender.

• Mixing bowl: Combine the cooked TVP and mushrooms with the sliced red onion, chopped mint, and cilantro in this.

• Small bowl: Mix the soy sauce, lime juice, maple syrup, and chili flakes to create the dressing.

• Spatula: Use this to stir and combine the ingredients in the skillet and mixing bowl.

• Measuring cups: Measure out the rehydrated TVP, chopped mushrooms, red onion, mint, and cilantro.

• Measuring spoons: Measure the soy sauce, lime juice, maple syrup, chili flakes, and optional rice powder.

• Knife: Finely chop the mushrooms, mint, and cilantro, and thinly slice the red onion.

• Cutting board: Provide a surface to chop the mushrooms, mint, cilantro, and slice the red onion.

• Serving dish: Use this to serve the finished vegan larb, garnished with extra mint and cilantro if desired.

Prep ingredients in advance: Chop the mushrooms, red onion, mint, and cilantro ahead of time and store them in separate containers.

Use pre-made rice powder: Save time by using store-bought rice powder instead of making your own.

Batch cook tvp: Rehydrate and cook a large batch of textured vegetable protein and store it in the fridge for quick use.

Make the dressing ahead: Mix the soy sauce, lime juice, maple syrup, and chili flakes in advance and store in a jar.

Use a food processor: Quickly chop the mushrooms and red onion using a food processor.