Vegan Thai Basil Pork
Savor the bold and aromatic flavors of this Vegan Thai Basil "Pork," a plant-based twist on the classic Thai dish! Packed with umami-rich ingredients like Textured Vegetable Protein (TVP) or crumbled tofu, fragrant garlic, fresh Thai basil leaves, and a savory blend of soy sauces and chili garlic sauce, this quick and easy recipe is a weeknight game-changer. Ready in just 25 minutes, it's perfect for a wholesome dinner served over fluffy jasmine rice or tender rice noodles. The dish combines spicy, sweet, and savory notes with a hint of heat from red chili peppers (optional) and a fresh squeeze of lime for a vibrant, zesty finish. Whether you're vegan or just exploring plant-based meals, this flavorful offering is sure to delight your taste buds and become a household favorite. Keywords: vegan Thai basil pork, plant-based Thai recipe, quick vegan dinner, textured vegetable protein, Thai basil stir-fry.
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Recipe Information
Ingredients
- 200 grams Textured Vegetable Protein (TVP) or firm tofu, crumbled
- 250 ml Vegetable broth
- 3 tablespoons Soy sauce (low-sodium or gluten-free if needed)
- 1 tablespoon Dark soy sauce
- 2 teaspoons Brown sugar or coconut sugar
- 2 teaspoons Chili garlic sauce or vegan sambal oelek
- 4 cloves Garlic, minced
- 2 small Shallots, finely diced
- 2 tablespoons Neutral oil (e.g., vegetable or avocado oil)
- 1 cup Fresh Thai basil leaves
- 2 small Red chili peppers, sliced (optional, for heat)
- 1 whole Fresh lime wedges
- 2 cups Cooked jasmine rice or rice noodles (for serving)
Instructions
If using TVP, rehydrate it by placing it in a bowl and pouring the hot vegetable broth over it. Stir to combine and let sit for 10 minutes. If using crumbled tofu, skip this step.
Drain any excess liquid from the TVP and set it aside. If using tofu, press out any extra moisture with a paper towel.
In a small bowl, mix soy sauce, dark soy sauce, and brown sugar until the sugar dissolves. Set aside.
Heat a wok or large skillet over medium-high heat and add the neutral oil.
Add the minced garlic and shallots to the pan and sauté for 1-2 minutes until fragrant.
Add the rehydrated TVP or crumbled tofu to the pan. Cook for 3-4 minutes, stirring frequently to let it brown slightly.
Pour the soy sauce mixture over the TVP/tofu and stir to coat evenly. Add the chili garlic sauce and sliced red chili peppers (if using) for extra spice.
Toss in the fresh Thai basil leaves and cook for another minute, stirring until the basil is wilted and fragrant. Remove from heat.
Serve hot over a bed of jasmine rice or rice noodles. Garnish with lime wedges for a fresh burst of flavor.
Nutrition Facts
Calories |
1991 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3356 mg | 146% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 45.8 g | 164% | |
| Total Sugars | 25.9 g | ||
| Protein | 142.0 g | 284% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 956 mg | 74% | |
| Iron | 45.8 mg | 254% | |
| Potassium | 6237 mg | 133% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
