Imported from the web

Thai-Inspired Vegan Larb

Name: Thai-Inspired Vegan Larb
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 1 red onion (large; use half for quick-pickling and chop the other half); 3.5 tbsp rice vinegar (Source gives 3 to 4 Tbsp; use to cover the sliced onion); 1 lb seitan (Seasoned; crumbled in a food processor or minced with a chef’s knife); 1.5 tbsp oil (Source gives 1 to 2 Tbsp); 2.5 jalapeños (Seeded and thinly sliced; source gives 2 or 3. Bird’s Eye chiles may be used instead); 3 green onions (Sliced, white and green parts); 3 cloves garlic (Minced); 2 tbsp soy sauce; 1.5 tsp sriracha or other hot sauce (Source gives 1 to 2 tsp; adjust to taste); 1 tbsp maple syrup or brown sugar (Choose either maple syrup or brown sugar); 1 head lettuce (Boston, Bibb, or butterhead; leaves used as cups); 1 lime (Cut into wedges; squeeze over the skillet and/or serve with individual portions); fresh cilantro (Leafy parts, roughly chopped; amount not specified); fresh mint leaves (Roughly chopped; amount not specified); 0.333 cup roasted peanuts (Chopped; garnish if desired)

Imported by Starr2 on SeeMeCook

A quick, savory seitan larb served in crisp lettuce cups with fresh cilantro, mint, lime, and tangy quick-pickled red onion. Serve as an appetizer or a main dish, with rice if desired.

4 servings25 minSoutheast Asian

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Ingredients

1 red onion (large; use half for quick-pickling and chop the other half)
3.5 tbsp rice vinegar (Source gives 3 to 4 Tbsp; use to cover the sliced onion)
1 lb seitan (Seasoned; crumbled in a food processor or minced with a chef’s knife)
1.5 tbsp oil (Source gives 1 to 2 Tbsp)
2.5 jalapeños (Seeded and thinly sliced; source gives 2 or 3. Bird’s Eye chiles may be used instead)
3 green onions (Sliced, white and green parts)
3 cloves garlic (Minced)
2 tbsp soy sauce
1.5 tsp sriracha or other hot sauce (Source gives 1 to 2 tsp; adjust to taste)
1 tbsp maple syrup or brown sugar (Choose either maple syrup or brown sugar)
1 head lettuce (Boston, Bibb, or butterhead; leaves used as cups)
1 lime (Cut into wedges; squeeze over the skillet and/or serve with individual portions)
fresh cilantro (Leafy parts, roughly chopped; amount not specified)
fresh mint leaves (Roughly chopped; amount not specified)
0.333 cup roasted peanuts (Chopped; garnish if desired)

Steps

1
Thinly slice half of the red onion. Place it in a shallow bowl and cover it with a few tablespoons of rice vinegar; set aside while you prepare the rest of the meal.
2
Chop the remaining half of the red onion. Thinly slice the jalapeños and green onions, and mince the garlic.
3
Crumble the seitan in a food processor. If you do not have one, mince it with a chef’s knife.
4
Preheat a skillet over medium heat. Add the oil.
5
Add the chopped onion and sliced jalapeños to the skillet. Sauté for a few minutes, until the onion is translucent.
6
Add the crumbled seitan and cook for 3 to 5 minutes, until heated through and slightly browned.
7
Add the green onions, garlic, soy sauce, sriracha, and maple syrup or brown sugar. Cook for another 2 to 3 minutes, until hot.
8
Turn off the heat. Prepare the lettuce leaves as cups, and ready the chopped cilantro and mint and the lime wedges.
9
Squeeze fresh lime juice into the skillet, serve lime with individual portions, or do both.
10
Spoon the larb into the lettuce leaves. Garnish with chopped herbs, pickled red onion, and chopped peanuts if desired.

Notes

The recipe card says 4 servings; the description notes it serves 6 as an appetizer or 3 to 4 as a main dish. Leftover seitan mixture keeps refrigerated for up to 5 days or frozen for up to 1 month; thaw frozen leftovers in the refrigerator and reheat on the stove or in a microwave. Rice is suggested as an accompaniment.