Thai Seitan Larb in Lettuce Cups
Thai Seitan Larb in Lettuce Cups
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 438
- Total Fat
- 23
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 37
- Cholesterol
- 0
- Sodium
- 865
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
- Level: Easy
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 438
- Total Fat
- 23
- Saturated Fat
- 2
- Carbohydrates
- 26
- Dietary Fiber
- 5
- Sugar
- 14
- Protein
- 37
- Cholesterol
- 0
- Sodium
- 865
- Total: 25 min
- Prep: 15 min
- Cook: 10 min
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
- 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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