I really enjoyed this Vegan Larb with Coconut Lime Rice. No surprise at all since I love all Asia/Thai inspired food!!!
The coconut lime rice is a wonderful base layer. And, the refreshing cucumbers and pickled red onions are delicious with this dish so be sure not to skip them! I used Impossible brand ground burger to make this Thai larb vegan. If you are meat eating, swap out the vegan “meat” for ground beef, pork or chicken.
PrintVegan Larb with Coconut Lime Rice
Ingredients
For the Larb:
1 pkg. Impossible burger ground
3 garlic cloves, minced
1 Tbls. lemongrass paste
2 green onions, sliced
1/2 red onion, diced
1 Tbls. coconut oil
1 Tbls. ground toasted rice* (opt.)
2 Tbls. fish sauce (vegan or regular)
1 lime, juiced + zest
1 Tbls. Sambal Oelek
1 tsp. palm sugar
1 Tbls. rice vinegar
1 1/2 C. chopped herbs (1/2 c. each cilantro, basil & mint)
Pickeled Onions:
1/2 red onion, thinly sliced
1 C. hot water
4 Tbls. white vinegar
Coconut Rice:
1 C. rice
1 can coconut milk (full fat)
1 tsp. salt
1 tsp. sugar
1 lime, juiced + zest
Garnishes:
sliced cucumbers (or try these)
additional chopped herbs
pickled onions
Instructions
Make the Rice:
Add rice ingredients except lime/zest to rice cooker. Cook according to manufacturer’s directions. When done, add lime juice and zest and stir to combine.
Make the pickled onions:
Combine sliced onions, water and vinegar in bowl. Set in refrigerator until ready to use.
Make the Larb:
Heat oil in frypan. Add Impossible burger, garlic, lemon grass, green onions, an diced red onions. When meat is cooked, add remaining ingredients, except herbs, and continue to cook an additional couple minutes. Remove from heat. Add herbs and toss to combine.
Add rice to a bowl, top with larb, some pickled onions (drained), sliced cucumbers and additional chopped herbs (if desired).
Notes
*In dry skillet, add a couple tablespoons of rice. Gently cook over medium heat, tossing frequently, to toast the rice until it turns golden. Remove from heat, let cool, then grind.