Best 2 Vegetarian Larb Recipes
**Vegetarian Larb: A Flavorful and Healthy Thai Salad**
Larb is a traditional Thai salad that typically features minced meat, herbs, and spices. This vegetarian version of larb uses crumbled tofu instead of meat, resulting in a dish that is just as flavorful and satisfying as the original. The tofu is marinated in a mixture of lemongrass, galangal, kaffir lime leaves, and other aromatic ingredients, then cooked until crispy. It is then tossed with a dressing made from lime juice, fish sauce, chili peppers, and fresh herbs. The result is a delicious and healthy salad that is perfect for a light lunch or dinner.
This article provides two recipes for vegetarian larb: a traditional version and a quick and easy version. The traditional recipe uses a mortar and pestle to grind the herbs and spices, while the quick and easy version uses a food processor. Both recipes are delicious and easy to make, so you can choose the one that best suits your needs.
In addition to the recipes, this article also includes information on the history of larb and its variations. You will also find tips on how to choose the best tofu for larb and how to make it crispy. With this article, you will have everything you need to make a delicious and authentic vegetarian larb.
TOFU LARB
Larb, a ground meat dish seasoned with fresh herbs, originated in Laos, but it's also popular in the Northeastern and Northern regions of Thailand. This vegan version requires minimal cooking and features crumbled extra-firm tofu, which soaks up the spicy, citrusy sauce like a sponge. Toasted ground rice is a traditional addition that adds a lovely aroma and nuttiness while thickening the sauce. Makrut lime leaves and crispy fried shallots can be found at Asian grocery stores, at some larger supermarket chains, or online, but both can be omitted. Crispy shallots bring a bit of crunch on top, but chopped, roasted peanuts would also work. Eat it with lettuce leaves for a light meal, or if you're looking for something more substantial, serve it with sticky or regular rice. For those who are looking for even more spice, top with sliced fresh chiles.
Provided by Hetty McKinnon
Categories dinner, weekday, vegetables, main course
Time 20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the toasted rice powder: Heat a medium (10-inch) skillet over medium-high. Add the rice and stir constantly for 4 to 6 minutes until golden, with a nutty aroma. Transfer rice to a mortar and pestle or spice grinder and grind until it is a coarse powder. (You don't want it too fine; some texture is nice.) You should have about 3 1/2 tablespoons. Set rice powder aside.
- Make the dressing: In a small bowl, combine the lime juice, brown sugar, soy sauce and red-pepper flakes; whisk until the sugar is dissolved.
- Crumble the tofu into small chunks and place in a large bowl.
- Heat the medium skillet over medium-high and add 1 tablespoon oil. Add the lemongrass and shallot and cook, stirring constantly, until softened and aromatic, about 2 minutes. Remove from heat and add to the tofu, along with the lime dressing, rice powder, makrut lime leaves, herbs and salt. Taste and add more salt if needed.
- To serve, spoon the tofu larb into the lettuce leaves and garnish with crispy fried shallots.
ROASTED MUSHROOM LARB
Earthy mushrooms replace meat in this take on larb. A dish popular in the northern and northeastern regions of Thailand, larb is often a lively combination of cooked minced meat, fresh herbs and a punchy dressing. In this recipe, mushrooms are roasted until golden brown and crispy around the edges, and, once cooled, tossed with a mix of cilantro, mint, basil and aromatics, including sliced scallions. Lime juice and soy sauce keep the dressing tangy and savory. A subtle, nutty crunch from toasted ground rice is an essential element of the salad, so don't skip this step. Serve the dish with steamed rice and additional lime wedges for squeezing. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Yewande Komolafe
Categories dinner, weeknight, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- Spread the mushrooms in an even layer on a sheet pan and drizzle with the oil. Season with salt and, using your fingers, toss to coat. Roast, turning the pan halfway through, until mushrooms are golden brown and crisp around the edges, about 25 minutes.
- Meanwhile, toast the rice in a small skillet over medium, stirring often, until it begins to smell nutty and turn golden, about 4 minutes. Remove from heat and allow to cool slightly. Transfer to a mortar and pestle or a spice grinder and process to a medium-coarse powder.
- Zest and juice 1 lime into a medium mixing bowl. Add the sugar, soy sauce, garlic and chile. Stir to dissolve the sugar. Add the roasted mushrooms to the bowl and toss to coat. Add the onion, scallions, cilantro, mint and basil. Stir to combine, then sprinkle on the toasted rice powder.
- Cut the remaining lime into wedges. Serve the mushroom larb alongside steamed rice with lime wedges for squeezing.
Tips:
- Use a variety of textures: Combine crunchy vegetables, soft herbs, and chewy protein sources to create a texturally interesting larb. For example, use toasted rice, chopped peanuts, and tender tofu.
- Balance the flavors: Larb should be a harmonious blend of salty, sour, spicy, and sweet flavors. Use a variety of ingredients to achieve this balance, such as lime juice, fish sauce, chili peppers, and palm sugar.
- Don't be afraid to experiment: There are many different ways to make larb, so don't be afraid to experiment with different ingredients and flavors. For example, try adding roasted vegetables, fresh herbs, or different types of protein.
Conclusion:
Vegetarian larb is a delicious, healthy, and versatile dish that can be enjoyed for lunch, dinner, or as an appetizer. It is a great way to use up leftover vegetables and tofu, and it is also a good source of protein, fiber, and vitamins. With its bold flavors and complex textures, vegetarian larb is sure to please even the most discerning palate.
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