Thai Larb salad (vegan)

Thai Larb Salad (vegan)

Ingredients

1 packet of Omnimeat
1 baby portobello mushroom (or a few small mushrooms), chopped up
2 stalks of spring onion
2 cloves garlic
1 red chili (sliced into small strips) - or dried chili flakes
a few stalks fresh coriander - if you use the stalks, cut them fine, otherwise, just use the leaves
vegan fish sauce (I happened to have a Vietnamese one)
sugar (brown)
cooking oil
juice of 2 small limes

Preparation:

1. Add the minced omnimeat to a frying pan / wok in a bit of cooking oil and stir fry it. Add a bit of finely chopped red chili (or dried chili flakes).
2. Add the mushrooms and stir fry for a few minutes, add spring onions, garlic, chili next, stir-fry.
3. Add the juice of 2 small limes (or 1 big one), a pinch of sugar and the vegan fish sauce (you could add some other kind of saltiness like tamari sauce as well if you don't have vegan fish sauce).
4. Add the fresh coriander (and if you have it thai basil or mint would go really well too) to the mixture and stir through.
5. Use Romain lettuce leaves and add a bit of rice in it and serve the larb mixture on top of that. Top it off with some of the chili strips and coriander for presentation.

Ingredients

prepare the ingredients

after stirfry completed

lettuce and rice prepared for serving

Vegan tomyam soup

vegan tomyam soup

ingredients

Shallots
green birdseye chillies
galangal
lemongrass
kaffir lime leaves
lime
oyster mushrooms
chokos
bambooshoots
cherry tomatoes
cilantro
seasalt
coconut cream

preparation 

Cut shallots and chillies fine. Galangal in chunks, lemongrass crushed, lime leaves roughly cut.
Sauté shallots & chillies in a bit of coconut oil till shallots are glazed. Add water and the lemongrass, galangal and lime leaves. Bring to a boil and simmer.

Prepare the vegetables while the stock is simmering. I used oyster mushrooms, chokos & bambooshoots, but you can do your own mix of veggies.
Add the vegetables to the stock, bring to boil again and let it simmer. Taste once in a while.

When it is about done, add the juice of the lime and I also added some halved cherry tomatoes to give it some colour and flavour.

Add sea salt and coconut cream at the end, heat and stir and it's ready to eat!
Serve with some cilantro.

You can serve this with rice and have it for lunch or serve it as an appetizer. 

Vegetables can be varied - depending on what you have in the fridge! But make sure you use veggies that are quite firm and don't get mushy. The bambooshoots give the dish texture and crunch, the mushrooms I left them whole as it has a nice meaty texture and looks pretty! The chokos is good as it stays firm and absorbs the flavours of the spices and herbs.