Fresh salads like a vegan Thai larb salad are perfect for your week’s meal prep. Try it today!
Ingredients
- 1 cup vegetable stock
- 125g / 4.4 oz dried soy protein aka. TVP (Texturised Vegetable Protein) (or if you can’t find TVP you can use 300g / 10.6oz of hydrated vegan minced meat substitute instead)
- 3.5 Tbsp tamari (or substitute with soy sauce)
- 2 Tbsp peanut oil
- 1 red onion, peeled, cut into quarters and very finely sliced
- 1 stalk lemongrass, ends trimmed and finely chopped
- 1 Tbsp grated fresh ginger
- 2 garlic cloves, minced
- 1 Tbsp chopped coriander stems
- 1 long green jalapeno chilli, finely sliced (optional; this will produce a mild spice level, but you can add more if you prefer extra heat)
- 80g / 2.8oz green beans, ends trimmed and cut into 1.5cm / 0.6” lengths
- 1/2 tsp sesame oil
- Juice of 1 lime
- 1 Tbsp maple syrup (or another sweetener such as agave or rice malt syrup)
- 1 medium carrot, grated or spiralised and then roughly chopped
- 100g / 3.5oz baby tomatoes, cut into 0.5 cm / 0.2” slices
- 1/4 cup salted beer nuts or natural roasted peanuts, crushed lightly in mortar and pestle
- A handful of fresh basil leaves, finely sliced
- A handful of fresh coriander leaves, roughly chopped
Mix it all together and enjoy!
