Vegan Laksa
Vegan Laksa promises an explosive burst of Asian flavors! It's a delectable choice for anyone seeking a rich and intensely flavorful culinary adventure.
Ingredients
For the vegan "meat":
- 1 tablespoon Chinese spice mix
- 100 g 4oz textured soy protein
Laksa soup:
- 4-6 cups vegetable stock or water
- 1 ½ tablespoons of olive oil
- 2 cloves garlic
- 1 teaspoon ginger crushed
- 1 lemongrass white part only, chopped
- 1 chili pepper chopped
- ½ cup laksa paste
- 1 can coconut milk
- 2 teaspoons tamari
- ½ cup tofu crumbled
- 300 g 10oz rice noodles
- 80 g 3oz pea sprouts
Toppings:
- ½ cup fresh coriander
- 1 lime sliced
- 1 chili sliced
Instructions
- In a small saucepan, combine hot water and the spice mixture, then heat until it boils. Add the textured soy protein and let it simmer for 10-15 minutes. Remove the soy protein, drain excess liquid on paper towels, and cut it into strips. Set aside.
- In a pot over low heat, heat the oil. Once hot, add the garlic and ginger, and sauté for 20 seconds. Then, add the lemongrass and chili, and continue to cook, stirring, for another minute. Stir in the laksa paste and cook for an additional 2 minutes.
- Pour in the vegetable stock, coconut milk, and tamari. Cover with a lid and let it simmer over low heat for 10 minutes.
- Add crumbled tofu and the soy strips. Mix well.
- Cook the rice noodles separately, drain, and set aside.
- To serve, distribute the cooked noodles among 4-6 servings, then pour the soup, tofu, and soy strips over the noodles. Add the pea sprouts and garnish with coriander, lime, and chili. Enjoy!
Nutrition
Serving: 1gCalories: 414kcalCarbohydrates: 25gProtein: 18gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 11gCholesterol: 23mgSodium: 760mgFiber: 3gSugar: 3g
Liked this recipe?Join the community and receive monthly recipes, straight to your inbox!