Plant-Based Thai Larb

Plant-Based Thai Larb: A Zesty Take on a Classic Southeast Asian Dish

If you’re craving a dish that’s bursting with fresh herbs, a touch of spice, and a satisfying umami bite, look no further than this Vegan Thai Larb featuring The Better Butchers plant-based ground. Larb is a staple in Thai and Lao cuisine, known for its vibrant mix of savoury, tangy, and aromatic flavours. Traditionally made with minced meat, this plant-based version keeps all the delicious elements while offering a completely vegan-friendly alternative.

What Makes Larb So Special?

Larb is more than just a salad—it’s a flavour-packed dish that hits all the right notes:

✔ Savory & Umami – Thanks to The Better Butchers plant-based ground, soy sauce, and toasted rice powder.

✔ Bright & Tangy – Fresh lime juice and herbs add a refreshing balance.

✔ Crunchy & Juicy – Crisp lettuce or cabbage cups complement the tender plant-based filling.

✔ Spicy & Aromatic – Thai chilies and red chili flakes bring just the right amount of heat.

Best of all, this dish is easy to make in under 30 minutes and is perfect for a light, high-protein meal.

Key Ingredients in Vegan Thai Larb

The Better Butchers Plant-Based Ground

This high-protein, meaty-textured alternative is ideal for replicating the texture of traditional larb while staying 100% plant-based. It absorbs flavours beautifully, making it the perfect base for this dish.

Toasted Rice Powder (Khao Khua)

A unique ingredient that gives larb its signature nutty depth and slight crunch. You can easily make it at home by dry-toasting jasmine or sticky rice and grinding it into a coarse powder.

Black Fungus (Wood Ear Mushrooms) – Optional, But Recommended!

Adding thinly sliced black fungus brings an extra layer of chewy texture and absorbs the bold Thai flavours. If you haven’t tried it before, this is a great dish to start with!

How to Serve Thai Larb

Traditionally, larb is served in lettuce or cabbage cups, making it a fresh and light meal. This vegan version can be enjoyed in:

• Butter lettuce leaves – Soft and slightly sweet.

• Romaine lettuce leaves – Crisp and sturdy, great for holding more filling.

• Cabbage cups – A heartier, slightly crunchy option.

• With rice – Serve over jasmine or sticky rice for a more filling meal.

Recipe: Vegan Thai Larb with The Better Butchers Plant-Based Ground

Ingredients

For the Larb:

• 1 pack (about 340g) The Better Butchers plant-based ground

• 1 tbsp neutral oil (avocado or coconut oil)

• ½ small red onion, finely sliced

• 2 cloves garlic, minced

• 1 small Thai chili, finely chopped (optional for extra heat)

• ½ tsp red chili flakes (adjust to taste)

• 2 green onions, finely sliced

• ½ cup black fungus (wood ear mushrooms), thinly sliced (optional)

• 1 tbsp soy sauce or tamari

• 1 tbsp lime juice

• Pinch of sugar

• 1 tsp toasted rice powder (see below)

• 2 tbsp chopped fresh cilantro

• 2 tbsp chopped fresh mint

• 1 tbsp chopped fresh Thai basil (optional)

For the Toasted Rice Powder (optional but recommended):

• 2 tbsp uncooked sticky rice or jasmine rice

To Serve:

• Butter lettuce, romaine lettuce, or cabbage cups

• Cucumber slices

• Extra fresh herbs (cilantro, mint, Thai basil)

• Lime wedges

Instructions

1. Make the Toasted Rice Powder (if using):

• In a dry pan over medium heat, toast the uncooked rice, stirring frequently, until golden brown and aromatic (about 5 minutes).

• Let it cool, then grind into a coarse powder using a spice grinder or mortar and pestle.

2. Prepare the Black Fungus (if using):

• If using dried black fungus, soak in warm water for 15–20 minutes until rehydrated, then rinse and thinly slice.

3. Cook the Plant-Based Ground:

• Heat oil in a pan over medium heat. Add red onion and cook for 2 minutes until slightly softened.

• Add garlic, Thai chili, red chili flakes, and green onions. Stir-fry for 1 minute until fragrant.

• Add The Better Butchers plant-based ground and black fungus (if using). Cook, stirring frequently, until browned (about 5–7 minutes).

4. Season the Larb:

• Stir in soy sauce, lime juice, and a pinch of sugar. Mix well.

• Sprinkle in toasted rice powder and toss to combine.

• Remove from heat and stir in fresh herbs.

5. Serve:

• Spoon the larb into lettuce or cabbage cups.

• Garnish with extra herbs, cucumber slices, and lime wedges.

• Enjoy fresh!

Why You’ll Love This Recipe

• Quick & Easy – Ready in under 30 minutes!

• Packed with Protein – Thanks to The Better Butchers plant-based ground.

• Customizable – Adjust the spice level and add your favourite toppings.

• Perfect for Meal Prep – The flavours deepen as it sits, making great leftovers.

Make It Your Own!

• Want more crunch? Add chopped roasted peanuts or cashews.

• Prefer more tang? Add extra lime juice just before serving.

• Love extra spice? Increase the Thai chilies and chili flakes.

Final Thoughts

This Vegan Thai Larb is a flavour-packed, plant-based version of a beloved dish. Whether you serve it in crisp lettuce wraps or over rice, it’s guaranteed to be a hit.

Give it a try and let us know—what’s your favourite way to enjoy larb? Share your creations with us on social media and tag @TheBetterButchersmeat!