Vegetarian Chicken Larb

Experience the vibrant flavors of Southeast Asia with this delicious and healthy Vegetarian Chicken Larb! A plant-based twist on the traditional Thai favorite, this quick and easy recipe features tender plant-based chicken strips infused with aromatic garlic, zesty lime juice, and a hint of spice from fresh red chili. Tossed with fragrant Thai basil, mint, and cilantro, and finished with the nutty crunch of roasted rice powder, each bite is a flavorful explosion of herbs and spices. Served in crisp lettuce leaves for a light and refreshing presentation, this vegetarian larb recipe is perfect as an appetizer, lunch, or dinner. Ready in just 25 minutes, it’s a must-try dish for plant-based eaters or anyone looking to explore Thai-inspired cuisine without compromising on taste or texture.

Nutriscore Rating: 83/100

Prep Time:15 mins

Cook Time:10 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

Finely slice the shallots, Thai basil leaves, mint leaves, and cilantro. Thinly slice the scallions and red chili. Mince the garlic. Set aside.

Step 2

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.

Step 3

Add the minced garlic to the pan and stir-fry for about 30 seconds until fragrant.

Step 4

Stir in the sliced shallots, scallions, and red chili, cooking for another minute.

Step 5

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.

Step 6

Sprinkle the roasted rice powder into the pan and mix thoroughly. Remove the pan from the heat.

Step 7

Toss in the Thai basil, mint, and cilantro. Stir gently to combine, ensuring the herbs are evenly distributed.

Step 8

Serve the vegetarian larb in lettuce leaves, wrapping it like a taco. Garnish with extra herbs and sliced chili if desired.

Nutrition Facts

Serving size	(719.7g)

Amount per serving	% Daily Value*
Calories	791.7

Total Fat 34.8g	0%
Saturated Fat 5.0g	0%
Polyunsaturated Fat 8.5g
Cholesterol 0mg	0%
Sodium 2894.2mg	0%
Total Carbohydrate 66.9g	0%
Dietary Fiber 16.9g	0%
Total Sugars 19.2g
Protein 69.9g	0%

Vitamin D 0IU	0%
Calcium 321.8mg	0%
Iron 11.3mg	0%
Potassium 1654.8mg	0%

*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.

Source of Calories

Fat: 36.4%

Protein: 32.5%

Carbs: 31.1%