For a tasty 10 minute delight, whip up this plant-based twist on Thai larb flavoured with lime, mint and a hint of chilli. Pile into crisp gem lettuce cups to serve. Delish!
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||5.8 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 lettuce and separate out the outer leaves, then wash them thoroughly
Roughly shred the inner cores
Add the soy sauce, juice of 1/2  lime, sesame oil, shredded lettuce, 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