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.
Recipe courtesy of Terry Hope Romero
Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
3 to 4 servings
Level:
Easy
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
3 to 4 servings
Level:
Easy

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

Watch how to make this recipe.

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. 

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.

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