Thai-Inspired Vegan Larb

Vegan Thai Larb with Seitan topped with quick-pickled red onion and peanuts

Prep Time 15

Cook Time 10

Total Time 25

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

Quick and easy vegan lettuce wraps inspired by Thai Larb. Made with seitan, vegetables, and fresh herbs, and topped with quick-pickled onion. Enjoy as a low-carb vegan meal or serve with rice. Perfect for weeknights!

Yield: serves 6 as an appetizer or 3 to 4 as a main dish

Adapted from boneppetit.com

Ingredients
US Customary | Metric

1 large red onion
3 to 4 tablespoon rice vinegar
1 pound seitan, crumbled
1 to 2 tablespoon oil
2 or 3 jalapenos, seeded, thinly sliced - Or use a more traditional spicy chile such as Bird's Eye.
3 green onions, sliced (white and green parts)
3 cloves garlic, minced
2 tablespoon soy sauce
1 to 2 teaspoon sriracha or other hot sauce
1 tablespoon maple syrup or brown sugar
1 head lettuce, Boston, Bibb or butterhead
1 lime, cut into wedges
fresh cilantro, leafy parts, roughly chopped
fresh mint leaves, roughly chopped
⅓ cup roasted peanuts, chopped

Instructions

To make the pickled onion: thinly slice half of the red onion. Place sliced onion in a shallow bowl and cover it with a few tablespoons of rice vinegar. Set aside.
Prep: Chop the other half of the onion, thinly slice the peppers/chiles and green onion, and mince the garlic.
Crumble the seitan in a food processor. If you don't have a food processor you can also mince the seitan with a chef's knife.
Preheat a skillet over medium heat. Add the oil, and sauté the onion (the half that's not pickled) and peppers/chiles for a few minutes or until the onion is translucent.
Add the seitan, and cook for 3 to 5 minutes or until heated through and slightly browned.
Next, add the green onion, garlic, soy sauce, sriracha, and maple syrup, and cook for another 2 to 3 minutes.
Once everything is hot, turn off the heat, and prep your lettuce cups, cilantro, mint, and lime wedges. Squeeze some fresh lime juice into the skillet and/or serve lime with individual servings.
Spoon larb into the lettuce leaves, and garnish with chopped herbs, pickled red onion, and peanuts, if desired.

Notes

Store leftover seitan mixture in the refrigerator for up to 5 days. Reheat on the stove or in a microwave. The seitan larb can also be frozen for up to 1 month. Thaw in the refrigerator and reheat on the stove.

Nutrition