A Refreshing Vegan Recipe for Summer Evenings

When the weather is warmer and you’re craving a lighter dinner that’s still full of flavour, this Thai Larb Bowl is the perfect vegan recipe for you. With its vibrant mix of fresh herbs, zesty lime, and a hint of heat from the chilli, it’s a refreshing meal that’s both fresh and satisfying. This dish is easy to prepare and full of the classic aromatic flavours of Thai cuisine.

Ingredients:

For the Thai Larb Mince

glug of oil
2 cloves of garlic, diced
1 small white onion, diced
1 stick of lemongrass, thinly sliced
1/2 a red chilli, diced
pinch of salt & pepper
1 pack of mince
1 tbsp white sugar
2 tbsp light soy sauce
small handful of mint, chopped
small handful of Thai basil, chopped
1/2 of a lime, juiced
4 radishes, sliced into half-moons

For the Mango Salsa

1 mango, cubed
1/4 red onion, diced
small handful of mint, roughly chopped
1/4 lime juice
pinch of salt

For the Rest of the Bowl

1 little gem lettuce, shredded
1/2 a cucumber, sliced into half-moons
240g jasmine rice
pink pickled onion
1/4 lime for serving

Thai Larb Mince

The core of this dish is the Thai Larb Mince, a savoury mince based vegan recipe that comes together quickly and packs a punch of flavour. Start by heating a glug of oil in a pan, then add diced garlic and a small white onion. Cook until they’re soft and fragrant. Next, add thinly sliced lemongrass and half a diced red chilli, letting their aromas infuse the oil and season with a pinch of salt and pepper.

Add your preferred plant-based mince (meatless farm co works wonderfully here) to the pan, cooking until it’s browned. Sprinkle in a tablespoon of white sugar and two tablespoons of light soy sauce, stirring to combine. Finish with a handful of chopped mint and Thai basil, the juice of half a lime, and a few radishes sliced into half-moons. This creates a flavorful and aromatic filling that’s the perfect base for your Thai Larb Bowl.

Mango Salsa

To balance the savoury mince, a sweet and tangy mango salsa is ideal. Combine cubed mango, a quarter of a diced red onion, and a handful of roughly chopped mint in a bowl. Squeeze in the juice of a quarter of a lime and add a pinch of salt. This salsa adds freshness and a hint of sweetness that beautifully complements the spicy larb mince.

Assembling the Bowl

To assemble your Thai Larb Bowl, start with a base of jasmine rice, shredded little gem lettuce and cucumber slices cut into half-moons for added crunch. Top with the deliciously fragrant vegan Thai Larb Mince. Add a generous helping of mango salsa, a few optional pieces of pink pickled onion for a tangy kick, and squeeze a quarter of a lime for an extra squeeze of citrus.

This dish is a delightful mixture of textures and flavours – the crisp fresh lettuce and cucumber complement the savoury aromatic mince, and the sweet and tangy mango salsa all come together to create a meal that’s both refreshing and satisfying. Perfect for a summer evening, or any evening really, this Thai Larb Bowl is sure to become a favourite in your house. Enjoy the vibrant flavours and the ease of preparation that make this dish a standout.

Traditionally made with minced meat, fresh herbs, lime juice, and fish sauce, it is often served with sticky rice and raw vegetables. This dish is credited to be from Laos and is not only a staple in Thai cuisine but also holds cultural significance, often seen as a lucky dish that’s featured in festive gatherings and communal meals. While this Thai Larb Bowl recipe may not be 100% authentic, our veganised version of this classic draws inspiration from the traditional flavours of Thai Larb, capturing the essence of its aromatic herbs, tangy lime, and savoury ingredients. Our vegan Thai larb is a delightful and approachable recipe that’s at home at any weeknight dinner table.

Watch us make this step by step:

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