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Vegan Larb
30 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 256
  • Fat about 17g
  • Carbohydrates about 13g
  • Protein about 9g
This is needed
This is needed for 4 people
To soften the mushrooms
  • 2 dl water, warm
  • 25 g dried shiitake mushrooms
  • 1 lime, the whole juice
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tbsp coarse cane sugar
  • 4 tbsp sesame oil
  • 900 g cauliflower, cut into small florets
  • 1 garlic cloves, finely chopped
  • 1 shallot, finely chopped
  • 0.5 red chilli, finely chopped
  • 2 sticks lemongrass, outer leaves removed, core finely chopped
  • 1 kaffir lime leaves (Thai-Kit)
  • 1 bunch herbs (e.g. coriander, Thai basil, mint), leaves torn off
  • 1 spring onions incl. green parts, cut into rings
  • salt and pepper to taste
To serve
  • 0.5 cucumber, in slices
  • 3 tbsp peanut, coarsely chopped
  • 1 lime, cut into wedges
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And that's how it's done
And that's how it's done
To soften the mushrooms
Soften the mushrooms in warm water for approx. 15 mins. Set aside 4 tbsp of the mushroom water. Drain and roughly chop the mushrooms.
Whisk the lime juice, soy sauce, sesame oil and reserved mushroom water with the sugar until the sugar has fully dissolved.
Heat the oil in a wok or frying pan. Add the cauliflower, shallot, garlic, lemongrass, chilli and kaffir lime leaf, stir fry for approx. 5 mins. until the vegetables are just soft. Add the mushrooms, stir fry for a further 2 mins. Remove the pan from the heat. Pour in the dressing. Roughly chop half of the herbs, add with the spring onion, mix, season.
To serve
Plate up the Larb with the cucumber and the remainder of the herbs. Scatter the peanuts on top, serve with the lime.

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