Vegan Thai Larb Salad

One of my favourite Thai dishes on the planet is a larb salad. It’s fresh, zesty, spicy, and the nuts give a satisfying crunch. I’ve recreated this favourite into a vegan Thai larb salad for you to enjoy (you’re welcome)!

The salad is made with a meat-free mince substitute and has all the deliciously fresh and vibrant flavours you’d expect in an exceptional Thai dish. Think lemongrass, ginger, chilli, garlic, lime, mint, coriander, peanuts… all the wonderful things that make my soul sing.

There’s a mild level of spiciness, so you can adjust the amount of chilli to suit your taste. The filling is best if you serve it warm; you can eat it on its own, wrap it up in some lettuce leaves, or serve it on noodles or rice. To take your taste buds to the next level, try serving this with a delicious satay sauce!

Any leftovers make great lunches the next day, as it will taste even better once the flavours have infused together overnight. 😋 Alternatively, it makes the perfect filling for my vegan Thai ‘egg net’ salad!

A skillet with a Thai larb salad cooking in it
Vegan Thai Larb Salad

Vegan Thai Larb Salad



Yield 4 serves


  • 1 cup vegetable stock
  • 125g (4⅖oz) dried soy protein (TVP, or Texturised Vegetable Protein) (or 300g (10⅗oz) hydrated vegan minced meat substitute)
  • 3½ Tbsp tamari (or substitute with soy sauce)
  • 2 Tbsp peanut oil
  • 1 red onion, peeled, cut into quarters and very finely sliced
  • 1 stalk lemongrass, ends trimmed and finely chopped
  • 1 Tbsp grated fresh ginger
  • 2 garlic cloves, minced
  • 1 Tbsp chopped coriander stems
  • 1 long green jalapeno chilli, finely sliced (optional; this will produce a mild spice level, but you can add more if you prefer extra heat)
  • 80g (2⅘oz) green beans, ends trimmed and cut into 1½cm (⅗") lengths
  • ½ tsp sesame oil
  • Juice of 1 lime
  • 1 Tbsp maple syrup (or another sweetener such as agave or rice malt syrup)
  • 1 medium carrot, grated or spiralised and then roughly chopped
  • 100g (3½oz) baby tomatoes, cut into ½cm (⅕") slices
  • ¼ cup salted beer nuts or natural roasted peanuts, crushed lightly in mortar and pestle
  • A handful of fresh basil leaves, finely sliced
  • A handful of fresh coriander leaves, roughly chopped


  1. If you're using ready-made or hydrated mince substitute, please skip to Step 2. Add the vegetable stock and 1½ Tbsp of the tamari to a small saucepan and bring to boil. Once boiled, remove from the heat and add the dried soy protein. Set aside for 5 minutes to hydrate the protein.
  2. Heat a large skillet over medium heat. Add the peanut oil and onion, and saute for 3 minutes.
  3. Add the lemongrass, ginger, garlic, coriander stalks, and chilli, and saute for a further minute.
  4. Add the hydrated soy protein, green beans, sesame oil, 2 Tbsp tamari, lime, and maple syrup, and fry for 4 to 5 minutes until the beans are cooked but still a little crunchy.
  5. Remove from the heat and add the carrot, tomatoes, peanuts, basil, and coriander. Stir to combine.


  • You can find dried soy protein (TVP) at your local health food store. I use the small sized pieces, which have a closer resemblance to minced meat.
  • Why not make your homemade vegetable stock from your veggie scraps!
  • You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to one week.

Courses Small Meals; Large Meals

Cuisine Thai; Salad

Making This Recipe?

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