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Vegan Mushroom Larb

Serves 4

Prep time: 30 minutes

Cook time: 30 minutes



2 tbsp thai sticky rice

1.5 tbsp coconut oil

1-2 banana shallots, thinly sliced

Thumb sized piece of ginger, finely grated or chopped

1-2 red chill, finely chopped

2 garlic cloves, crushed or grated

2 tsp lemongrass paste

200g mixed mushroom

250g vegan mince (I used the plant based brand ‘this’)

2 tbsp vegan fish sauce

4 tbsp tamari

1 Lime juice and zest


2 limes

2-3 baby gem lettuce

2 red chilli

1 carrot, julienned

3 spring onions

Small bunch of coriander, mint and coriander

Handful toasted Peanuts or cashews, roughly chopped


  1. First make the rice powder; dry toast the rice in a small frying pan until golden and then blitz to a fine powder in a high speed blender.

  2. Melt the coconut oil in a wok over a medium heat and add the shallots. Cook for 3-5 minutes until softened. Add the ginger, chilli, garlic and lemongrass and cook for a couple more minutes until fragrant.

  3. Finely chops the mushrooms. Alternatively, pulse them in a food processor a few times, I prefer to chop them as you have more control and get a nicer texture. Add them to the wok and fry for 5-10 minutes until the water has evaporated.

  4. Add the mince to the wok, breaking it up with a wooden spoon. Fry for a couple of minutes and then add the fish sauce, tamari, lime juice and zest and cook for 10 minutes, stirring regularly.

  5. Whilst this is cooking, prepare your accompaniments; slice the lime, chilli and spring onion, slice the leaves off the baby gem and wash and dry them, pick the herbs. Arrange all of it on a platter along with the carrot and nuts.

  6. Once the liquid has absorbed into the mince, sprinkle in 2 tablespoons of the rice powder and toss to coat. Take the wok straight to the table with the accompaniments and allow people to build their own lettuce cups.



Hi, thanks for stopping by!

I am always in the kitchen creating and tweaking recipes, its pretty much my favourite thing to do! 

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