Description
Vegan thai larb with mushrooms and fresh herbs brings together ground mushrooms, lime juice, and a blend of Thai spices that creates a savory, herbaceous dish you can serve over lettuce cups or rice. The combination of fresh cilantro, mint, and green onions mixed with toasted rice powder gives you that authentic larb flavor without any meat.
Ingredients
Scale
Mushrooms and Base:
- 1 pound mushrooms
- 2 tablespoons neutral oil
- 2 medium shallots
- 4 cloves garlic
- 1 tablespoon fresh ginger
Seasoning and Sauce:
- 3 tablespoons soy sauce or tamari
- 1/4 cup fresh lime juice
- 1 to 2 teaspoons maple syrup or coconut sugar
- 1 to 2 teaspoons chili garlic sauce or Thai chili paste
- 1/2 teaspoon ground white pepper
- 2 tablespoons toasted rice powder
Fresh Herbs and Crunch:
- 1 cup fresh mint leaves
- 1 cup fresh cilantro
- 4 stalks green onions
- 1/2 cup Thai basil
- 1/4 cup roasted peanuts or cashews
- 1 head butter lettuce
- 1 lime for wedges
- 2 fresh chilies
Instructions
- Clean 1 pound of mushrooms (a mix of cremini and shiitake works best) with a damp cloth and trim away any tough stems, then finely chop them into small pieces so they’ll soak up flavors better and mimic the texture of ground meat.
- Heat 2 tablespoons of neutral oil in a large skillet over medium-high heat for about 1 minute until shimmering.
- Add your 2 medium finely sliced shallots to the hot oil and cook for 2 to 3 minutes at medium-high heat until they soften and turn lightly golden.
- Stir in 4 minced garlic cloves and 1 tablespoon of finely minced fresh ginger, cooking for about 30 seconds at medium-high heat just until the aromas hit your nose.
- Add your chopped mushrooms to the pan and let them sit undisturbed for 2 to 3 minutes at medium-high heat so they can brown properly on the bottom.
- Stir the mushrooms occasionally and continue cooking for 8 to 10 minutes at medium-high heat until most of the moisture evaporates and they turn deeply golden and savory.
- Lower your heat to medium and add 3 tablespoons of soy sauce, 1/4 cup of fresh lime juice, 1 to 2 teaspoons of maple syrup, 1 to 2 teaspoons of chili garlic sauce, and 1/2 teaspoon of ground white pepper, stirring everything together well.
- Toast 1/4 cup of uncooked jasmine rice in a dry skillet over medium heat for 3 to 4 minutes, stirring often until it turns golden brown and fragrant, then let it cool and grind it into a coarse powder.
- Sprinkle your 2 tablespoons of toasted rice powder into the mushroom mixture at medium heat and stir it in thoroughly to thicken things slightly and add that signature nutty aroma.
- Remove the skillet from heat and gently fold in 1 cup of torn fresh mint leaves, 1 cup of chopped fresh cilantro, 4 thinly sliced green onion stalks, and 1/2 cup of sliced Thai basil if you have it.
- Spoon your finished larb into butter lettuce leaves or onto a serving platter, then top with 1/4 cup of crushed roasted peanuts, extra fresh herbs, and lime wedges for serving.
Notes
- Finely chop your mushrooms into small pieces so they absorb the flavors better and give you that familiar ground meat texture that makes larb so satisfying.
- Toast your rice in a dry pan until it smells nutty and fragrant, then grind it coarse; this powder is what gives the dish its signature texture and earthy depth.
- Let your mushrooms sit undisturbed in the pan for a few minutes before stirring so they brown properly and develop deeper, richer flavors instead of steaming.
- Taste as you season and adjust the soy sauce, lime, and chili paste to get the balance just right, since everyone’s preference for tanginess and heat differs slightly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegan
- Method: Sautéing
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 130 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg