For this twist on Thai larb, you'll infuse Meatless Farm mince with fresh herbs for a ridiculously tasty 10 minute delight! For crisp freshness, pile into gem lettuce cups and serve!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||2.4 g||12.7 g|
|Protein||5.7 g||29.9 g|
|Salt||0.41 g||2.12 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps, then wash your fruit and veg
Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 mins)
Heat a large, wide-based pan (preferably non-stick) with 1 tbsp [2 tbsp] vegetable oil over a high heat
Trim, then chop the spring onion[s]
Once hot, add the meat-free mince and chopped spring onion and cook for 4-5 min or until browned
Tip: Try not to stir too often so the mince gets nice and brown!
While the meat-free mince is cooking, cut the lime[s] in half
Roughly chop the coriander, including the stalks
Strip the mint leaves from their stems and chop them roughly, discard the stems
Cut the red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and slice roughly
Squeeze the pouch[es] of steamed white basmati rice to separate the grains
Add the steamed basmati rice and ginger & garlic paste to the browned mince and cook for 2-3 min, breaking the rice up with a wooden spoon as you go
Meanwhile, chop the roots from the little gem and separate out the outer leaves
Roughly shred the inner cores
Add the soy sauce, juice of 1/2  lime, sesame oil, shredded little gem, chopped chilli, mint and coriander to the pan and give it a good mix up – this is your larb filling
Cut the remaining lime into 2  wedges
Serve the larb filling with the little gem leaves and lime wedges to the side
Load up the little gem leaves with the filling