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Larb sandos

Published: September 13, 2022 at 11:10 AM

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Serves 6

Easy

Prep: 40 mins

Cook: 25 mins

A star rating of 3 out of 5.2 ratingsRate

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There are a few different elements to these epic vegan sarnies by Mondo’s head chef Jack Macrae, but they're well worth the effort

Vegan

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Make these epic vegan sarnies, then check out our avocado hummus, falafel and broad bean baguettes, super-charged egg mayo sandwich more sandwich recipes.

Ingredients

Nutrition

DRESSING

• 2 garlic cloves

  grated

• 1 red bird’s-eye chilli

  deseeded and finely chopped

• 100ml vegan fish sauce

• 5 limes

  juiced (to make 60ml)

• 75g caster sugar

• 1 tbsp red curry paste

BLACK BEAN MAYO

• 300g vegan mayonnaise

• 2 tbsp douchi

  (fermented salted black beans – available in most Asian specialist supermarkets or online)

• Maggi Liquid Seasoning

VEGAN LARB

• 3 tbsp Thai glutinous (sticky) rice

• 2 red onions

  finely sliced

• 2 tbsp vegetable oil

• 5 round shallots

  finely sliced

• 3 tbsp red curry paste

• 2 tbsp Maggi Liquid Seasoning

• 500g vegan soy mince

  (defrosted if frozen)

• thai basil, mint and coriander

  roughly chopped

TO SERVE

• 6 subs or jumbo hot dog rolls

  warmed and split

• 1 Little Gem lettuce

  leaves separated

• ½ cucumber

  cut into batons

• crispy shallots

Nutrition: Per serving

• kcal476
• fat18.5g
• saturates1.8g
• carbs50.6g
• sugars10.9g
• fibre9.3g
• protein22.1g
• salt4.5g

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Method

• step 1

  First, make the dressing. Combine all the ingredients in a small bowl with 75ml of water, stirring until the sugar has dissolved. Set aside.

• step 2

  For the mayo, tip all the ingredients into a mini food processor or blender with 1 tbsp of water and blitz until smooth. Taste – it should be rich and savoury. Add a few more drops of Maggi if needed. Set aside.

• step 3

  Tip the rice into a dry frying pan set over a medium heat and cook for 10 mins, stirring frequently, until golden brown and smelling toasty. Transfer to a spice grinder or high-powered blender and grind to a fine powder but not complete dust. Set aside. Put the onions in a large bowl, toss with 1 tsp of salt and leave to soften.

• step 4

  Heat the oil in a large frying pan over a medium heat and fry the shallots for 6-8 mins or until soft and golden. Add the curry paste and cook until fragrant, then add the Maggi and a splash of water. Stir in the soy mince and cook for 3-4 mins or until heated through. Remove from the heat and cool before mixing in the onions and herbs.

• step 5

  To assemble, toss the larb with 5 tbsp of the dressing (chill the rest of the dressing to use in salads or as a dipping sauce). Spread the split rolls with the mayo, then layer in the lettuce, cucumber and a few big spoonfuls of the larb. Sprinkle with the rice powder and crispy shallots.

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A star rating of 3 out of 5.2 ratings

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