Vegan Thai Larb (Larb Moo–Inspired)

Ingredients

Main Components

• 1 cup raw, unsalted cashews (for toasting)

• 2 tbsp avocado oil (or other neutral, high-heat oil)

• 12 oz Beyond Meat (or substitute ground chicken/turkey if not vegan)

• 3 shallots, thinly sliced

• Juice of 2 limes

• 2 tbsp liquid aminos (or soy sauce/tamari)

• 1 ½ tbsp vegan fish sauce (for umami depth)

• 1–2 tsp Thai chili flakes (prik bon; or substitute gochugaru/pepper flakes, adjust to taste)

• 3 green onions, thinly sliced

• ½ cup fresh cilantro, chopped

• ½ cup fresh mint leaves, chopped

For Serving

• 1 head butter lettuce

• 1 cucumber, thinly sliced

• Cooked jasmine rice (optional, for a heartier wrap)

• S&B crunchy chili garlic oil (or similar, for garnish)

Preparation

1. Toast the Cashews

1. Heat a dry skillet over medium heat.

2. Add cashews and toast, stirring constantly, until lightly browned and fragrant (about 3–4 minutes).

3. Remove from heat, chop coarsely with a knife or food processor, and set aside.

2. Cook the Meat

1. Heat avocado oil in the same skillet over medium-high heat.

2. Add Beyond Meat and cook, stirring and breaking it up, until browned and fully cooked (about 8–10 minutes).

3. Combine Ingredients

1. Add sliced shallots to the skillet, stirring briefly before turning off the heat (residual heat will soften them).

2. Stir in lime juice, liquid aminos, vegan fish sauce, chili flakes, cilantro, mint, green onions, and about three-quarters of the toasted cashews.

3. Mix until well combined.

4. Adjust Seasoning

• Taste and adjust as needed:

  • More vegan fish sauce for saltiness

  • More lime juice for brightness

  • More chili flakes for heat

5. Serve

1. Arrange lettuce leaves on a platter.

2. Spoon larb mixture into each leaf and top with cucumber slices.

3. Garnish with remaining cashew crumble, extra mint and cilantro, and a drizzle of chili garlic oil.

4. Optionally, serve with rice for a heartier version.

Chef’s Notes

• Cashews replace traditional toasted rice powder, adding nutty crunch and richness.

• Butter lettuce is best for wraps as it’s sturdy but tender.

• S&B Chili Oil with Crunchy Garlic makes a perfect finishing touch.