Thai Veg­e­tar­i­an Laap

After the vegetarian Pad Ga Prau worked out so well, I recently used vegan minced meat to prepare the vegetarian version of a Laap from the Isaan. Here I present my vegetarian Laab recipe for a .

Vegetarian Laap is, of course, quite different to prepare compared to a Laap with meat, since there is no chopping of meat involved. In terms of taste, it at least comes close to a Laap made with ready-made minced meat. The inherent flavor of the vegan minced meat does come through more in this dry dish than it did in the Pad Ga Prau, which had more sauce, but a bit more dressing and chili powder can balance that out.

Preparation

First, fry the vegan minced meat in a pan with the vegetable oil over high heat. To give it a bit more flavor, add two tablespoons of No-Fish-Sauce while frying. Since the fake meat does not change color, there is no visual indicator of when it is done. I fried it for about five minutes.

Next, peel the shallots and slice into thin rings. Trim the spring onions and cut the white part into rings. Finally, squeeze the lime and mix the juice with three tablespoons of No-Fish-Sauce.

Now place the vegan minced meat in a flat salad bowl and mix with the shallots and spring onions. Pour the dressing of No-Fish-Sauce and lime over it and mix well. Then sprinkle the Laap with toasted rice powder and chili powder.

Finally, pluck the mint leaves from the stem and scatter over the salad. Serve the vegetarian Laap warm. Jasmine or sticky rice can be served alongside.