Vegetarian Chicken Larb
This vibrant and flavorful Vegetarian Chicken Larb is a plant-based twist on the classic Thai dish, offering all the irresistible zest and texture without the meat! Made with succulent plant-based chicken strips, aromatic fresh herbs like Thai basil, mint, and cilantro, and a tangy-lime dressing elevated with soy sauce and vegetarian fish sauce, every bite delivers an explosion of bold, authentic Thai flavors. Roasted rice powder adds a toasty crunch, while lettuce leaves serve as the perfect low-carb vessels for this healthy, protein-packed meal. Quick and easy to prepare in just 25 minutes, this vegetarian larb is ideal as a light lunch, appetizer, or dinner that’s sure to impress even meat lovers. Bursting with Southeast Asian flair, it’s a must-try recipe for fans of creative and delicious vegetarian cuisine!
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Recipe Information
Ingredients
- 300 grams plant-based chicken strips
- 3 medium shallots
- 15 leaves fresh Thai basil leaves
- 15 leaves fresh mint leaves
- 0.5 cup fresh cilantro
- 3 stalks scallions
- 1 medium red chili
- 2 cloves garlic
- 2 tablespoons soy sauce
- 3 tablespoons lime juice
- 1 tablespoon vegetarian fish sauce
- 1 teaspoon sugar
- 1 tablespoon roasted rice powder
- 1 tablespoon vegetable oil
- 8 leaves lettuce leaves
Instructions
Finely slice the shallots, Thai basil leaves, mint leaves, and cilantro. Thinly slice the scallions and red chili. Mince the garlic. Set aside.
Heat the vegetable oil in a large pan over medium heat. Add the plant-based chicken strips and cook for 5-7 minutes, stirring occasionally, until they are heated through and slightly golden.
Add the minced garlic to the pan and stir-fry for about 30 seconds until fragrant.
Stir in the sliced shallots, scallions, and red chili, cooking for another minute.
In a small bowl, combine the soy sauce, lime juice, vegetarian fish sauce, and sugar. Pour this mixture over the plant-based chicken and stir well to combine.
Sprinkle the roasted rice powder into the pan and mix thoroughly. Remove the pan from the heat.
Toss in the Thai basil, mint, and cilantro. Stir gently to combine, ensuring the herbs are evenly distributed.
Serve the vegetarian larb in lettuce leaves, wrapping it like a taco. Garnish with extra herbs and sliced chili if desired.
Nutrition Facts
Calories |
792 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2894 mg | 126% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 19.2 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 322 mg | 25% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1655 mg | 35% | |
*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.
