Larb (Week 34, Laos)

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

For the vegan fishless sauce in this recipe I whipped up a quick batch from my pad thai recipe here. You can feel welcome to use a store bought fishless sauce if you have it on hand.

Vegan Larb

Details

Servings

2 to 4 servings

Prep time

45 minutes

Cooking time

20 minutes

Ingredients

Marinade
2 cups Vegetable Broth
1/4 cup Soy Sauce
3 Garlic Cloves, Crushed
1 tablespoon White Miso
1 teaspoon Ginger, Dried
Larb
16 ounces Tempeh
10 Garlic Cloves
3 Green Onions
2 Shallots
2 Serrano Chiles
1 Head of Lettuce
1 Lime
1/3 cup Cilantro
1/2 cup Peanuts
1/4 cup Mint
4 tablespoons Fishless Sauce
3 tablespoons Sesame Oil

Directions

Prepare tempeh. Mix all marinade ingredients together into a small bowl. Remove tempeh from packaging and crumble into small pieces with your hands. Place tempeh in marinade and allow to marinate for at least 30 to 45 minutes.
Prepare produce while tempeh is marinating. Slice garlic, shallots, and serranos into thin coins. Set aside. Chiffonade mint, mince cilantro, and slice green onions thinly. Set aside. Slice lime in half.
Once tempeh is done marinating, heat up a pan on medium heat. Add sesame oil, shallots, garlic, and serrano to pan. Saute until shallots become translucent.
Drain tempeh and add to pan along with fishless sauce. Bring up heat to meduim high and saute until fully cooked, approximately 6 to 10 minutes.
Once finished cooking add peanuts, green onions, cilantro, mint, and the juice of wine lime to the larb. Fold into the mixture.
To serve, tear off pieces of lettuce leaves and place them on top of a plate or in a bowl. Ladle larb on top of the lettuce. Enjoy!