Vegetarian laksa – Meatless Monday

Meatless Monday - Vegetarian laksa

Five months later and I finally managed to get my life back after disappearing into a black hole. Uni and work took most of my time and energy, and though I continue taking photos, having time to upload them is  a whole different issue. In any case, without further ado here is my recipe for vegetarian / vegan laksa. This recipe came about after being frustrated in not finding vegetarian laksa that is close to the real deal. Most of the vegetarian laksas in restaurants are either watery or don’t have the right balance of laksa paste that’s sweet, hot and rich all at the same time. This recipe serves four people.

Ingredients

  • 1/2 jar of lamyong laksa paste
  • 50g of vegetarian belachan – chopped
  • 1/2 packet of puff tofu
  • 2 quorn fillets cut into large chunks
  • handfull of bean sprout
  • 2 kaffir lime leaves
  • 2 packets of egg noodles
  • 1/2 cup of coriander
  • 350ml of coconut cream
  • 1 bird’s eye chilli, deseeded and chopped
  • 200g of vegan hot pot mix
  • 1/4 lime
  • 1 tablespoon of white sugar
  • Salt

Instructions

  1. Heat the laksa paste in a pot, slowly add the coconut milk. Add the kaffir lime leaves and chilli to the pot
  2. Add the vegetarian belachan to the mix, continue mixing. Add salt to taste
  3. Add the fillets, the vegan hot pot mix and puff tofu
  4. Squeeze a bit of lime, taste and add sugar as required. Take the pot off the stove.
  5. Boil some water, pour into a large bowl. Drop the noodles into the bowl for 3 minutes. Drain the noodle and serve in separate bowls.
  6. Pour the laksa mix into each bowls
  7. Serve topped with bean sprout and coriander with a slice of lime

There is a fair bit of trial and error to make this recipe, but the result is worth it!

If you’re wondering where I got my ingredients from, check out the following places:

While you’re at it enjoy some photos from Vivid, because Sydney is pretty awesome.

DSC_0273

Vivid

Vivid

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Categories: Meatless Monday, Sydney, Vegetarian

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