Loading Video...
Recipe courtesy of Terry Hope Romero

Thai Seitan Larb in Lettuce Cups

A wonderful contrast of hot and cold, spicy and crunchy, this seitan version of a traditional Thai dish of spicy minced meat and veggies tucked into large edible leaves (or lettuce) is lovely to behold and fun to eat.
  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 3 to 4 servings
Share This Recipe

Ingredients

Seitan Larb: 

3/4 cup coarsely chopped shallots

2 tablespoons thinly sliced lemongrass

3 kaffir lime leaves, thinly sliced, or 1 teaspoon unpacked grated lime zest

1 to 3 small red Thai chiles, seeded and chopped

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 teaspoons Thai light soy sauce or regular soy sauce

1/2 teaspoon salt

3 tablespoons peanut oil or mild vegetable oil

One 18-ounce package "chicken-style" seitan, such as WestSoy, roughly diced

10 or more large, crisp lettuce leaves (cupped, rounded iceberg or butter lettuce leaves are best), hearts of romaine leaves, or 4 to 6 cups of mixed spring greens

Chile Lime Dressing:

1/3 cup freshly squeezed lime juice

2 tablespoons Thai light soy sauce or regular soy sauce

2 rounded tablespoons coconut sugar or organic brown sugar

2 teaspoons Sriracha

Garnish:

1 cup lightly packed cilantro sprigs (use tender stems with the leaves)

1/2 cup roasted, chopped peanuts

Directions

  1. In a food processor, pulse together the shallots, lemongrass, lime, chiles, garlic, ginger, soy sauce, and salt. In a large skillet, heat the oil over medium heat and add the pulsed mixture. Saute for 3 to 4 minutes, until the shallots are translucent. Meanwhile, chop the seitan in the food processor. Add the seitan to the skillet and continue to fry for another 4 minutes, or until seitan is heated through. If the seitan starts to stick, deglaze the pan with a few tablespoons of water or vegetable broth. Make the dressing: whisk together all of the dressing ingredients in a small bowl and set aside until ready to serve. 
  2. Serve the larb! Scoop the hot seitan larb into lettuce leaves and arrange on a serving dish. Or for a nontraditional, casual meal, pile it on top of salad greens arranged in serving bowls. Drizzle with a little dressing, garnish with cilantro and chopped peanuts, and eat immediately, passing around any leftover dressing.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …