Spicy Plant-Based Thai Larb

Nutrition per serve

Ingredients

• 125g brown rice
• 1clove garlic
• 1pcs bird's eye chilli
• 150g green beans
• 200g cabbage
• 1pcs Lebanese cucumber
• 1bunch coriander
• 1bunch makrut lime leaves
• 1pcs lime
• 5g fennel seeds
• 250g plant-based mince
• 15ml soy sauce
• 10ml sugar
• 15ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Fill a medium saucepan three-quarters full with water and bring to the boil. Reserve 2 tsp rice for the dressing. Cook the remaining rice in the pan of boiling water for 25-27 mins until tender. Drain.
2. Step 2 — Prep vegetables
   Meanwhile, finely chop the garlic, then using the flat side of the knife, mash to a paste (see cooking tip). Finely chop the chilli, discarding the seeds if less heat is desired. Trim the beans and halve on an angle. Very thinly slice the cabbage with a sharp knife or mandoline. Thinly slice the cucumber. Finely chop the coriander, including the stems.
3. Step 3 — Prep lime
   Separate the lime leaves, remove the central vein and finely shred. Finely grate the zest of half the lime, then juice the lime.
4. Step 4 — Start rice dressing
   Put the reserved rice and ½ tsp fennel seeds* in a large frypan and cook over medium heat, tossing, for 3-4 mins until toasted. Transfer to a mortar and pestle, reserving the pan. Pound the rice and fennel seeds until finely ground. (If you don't have a mortar and pestle, you can use a small food processor to make the dressing.)
5. Step 5 — Finish rice dressing
   Add the garlic, chilli and lime zest to the ground rice mixture and pound to a paste. Add the lime leaves, 1 tbs lime juice, 1 tbs soy sauce and 2 tsp sugar and stir to combine.
6. Step 6 — Make plant-based larb
   Heat 1 tbs oil in the reserved pan over high heat. Cook the plant-based mince, breaking up lumps with a spoon, for 3-4 mins until browned. Add the beans and cook, stirring, for 2-3 mins until tender. Transfer to a large bowl. Add the cabbage, cucumber, coriander and rice dressing and toss to combine. Divide the rice and larb among bowls to serve.

Allergens

Soy, Gluten, Wheat