Vegetarian Thai Basil Pork
Discover the delicious twist on a classic Thai favorite with this Vegetarian Thai Basil Pork recipe, a plant-based alternative that's bursting with vibrant flavors. Featuring tender plant-based ground "pork," aromatic garlic, fiery red chili, and fragrant fresh Thai basil leaves, this dish is perfectly seasoned with a rich blend of soy sauce, vegetarian oyster sauce, and a hint of sweetness from brown sugar. Quick and easy to prepare in just 20 minutes, this stir-fry makes an ideal weeknight dinner that's both satisfying and loaded with bold, authentic Thai flavors. Serve it over fluffy steamed jasmine rice with a squeeze of lime for a zesty finish that completes the dish. Perfect for vegetarians craving Thai cuisine, this recipe is a must-try!
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Recipe Information
Ingredients
- 300 grams plant-based ground 'pork' (vegetarian meat alternative)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 red chili, finely chopped
- 2 tablespoons soy sauce
- 1.5 tablespoons vegetarian oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon brown sugar
- 2 tablespoons water
- 1 cup Thai basil leaves, fresh
- 2 lime wedges (optional, for serving)
- 2 cups steamed jasmine rice (optional, for serving)
Instructions
Heat a wok or large skillet over medium-high heat and add the vegetable oil.
Once the oil is hot, add the minced garlic and chopped red chili. Stir-fry for 30 seconds until fragrant.
Add the plant-based ground 'pork' to the wok and stir-fry for 5-6 minutes, breaking it up into small crumbles as it cooks.
In a small bowl, mix the soy sauce, vegetarian oyster sauce, dark soy sauce, brown sugar, and water until combined.
Pour the sauce mixture into the wok and stir to coat the plant-based 'pork' evenly. Cook for another 2 minutes to allow the flavors to meld.
Turn off the heat and add the fresh Thai basil leaves. Stir until the basil is wilted and well incorporated.
Serve hot over steamed jasmine rice if desired, and garnish with lime wedges for an extra burst of flavor.
Nutrition Facts
Calories |
1738 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.6 g | 96% | |
| Saturated Fat | 17.5 g | 88% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3275 mg | 142% | |
| Total Carbohydrate | 199.3 g | 72% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 16.1 g | ||
| Protein | 76.1 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 2551 mg | 54% | |
*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.
