Vegan Mushroom Larb

Serves 4

Prep time: 30 minutes

Cook time: 30 minutes

Ingredients

Larb

2 tbsp thai sticky rice

1.5 tbsp coconut oil

1-2 banana shallots, thinly sliced

Thumb sized piece of ginger, finely grated or chopped

1-2 red chill, finely chopped

2 garlic cloves, crushed or grated

2 tsp lemongrass paste

200g mixed mushroom

250g vegan mince (I used the plant based brand ‘this’)

2 tbsp vegan fish sauce

4 tbsp tamari

1 Lime juice and zest

Extras

2 limes

2-3 baby gem lettuce

2 red chilli

1 carrot, julienned

3 spring onions

Small bunch of coriander, mint and coriander

Handful toasted Peanuts or cashews, roughly chopped

Method

1. First make the rice powder; dry toast the rice in a small frying pan until golden and then blitz to a fine powder in a high speed blender.

2. Melt the coconut oil in a wok over a medium heat and add the shallots. Cook for 3-5 minutes until softened. Add the ginger, chilli, garlic and lemongrass and cook for a couple more minutes until fragrant.

3. Finely chops the mushrooms. Alternatively, pulse them in a food processor a few times, I prefer to chop them as you have more control and get a nicer texture. Add them to the wok and fry for 5-10 minutes until the water has evaporated.

4. Add the mince to the wok, breaking it up with a wooden spoon. Fry for a couple of minutes and then add the fish sauce, tamari, lime juice and zest and cook for 10 minutes, stirring regularly.

5. Whilst this is cooking, prepare your accompaniments; slice the lime, chilli and spring onion, slice the leaves off the baby gem and wash and dry them, pick the herbs. Arrange all of it on a platter along with the carrot and nuts.

6. Once the liquid has absorbed into the mince, sprinkle in 2 tablespoons of the rice powder and toss to coat. Take the wok straight to the table with the accompaniments and allow people to build their own lettuce cups.