- Not Too Tricky
20 Total TimeTotal Time
Simple and mouth-watering, Paul Paya’s (@paulpayasalad(opens in a new tab)) Impossible™ Larb Recipe brings a fresh take on a traditional Laotian beef larb dish. The foundation of this dish is our meaty Impossible™ Beef Made From Plants, which perfectly complements the crisp and zingy Southeast Asian flavours. Quick, easy and oh-so flavourful, this recipe is a no-brainer for this week night's dinner!
While most known for his food photography, Paul also has a love for travel and lifestyle, often integrating these passions in his food philosophy. Despite being based in Sydney, Paul has photographed foods all over New South Wales, from Kiama, the Central Coast, Watsons Bay to Orange. Whether they’re rustic cafes or award winning fine dining restaurants, Paul knows the best spots for a good feed!
Thoughtful, passionate and a lover of delicious things, Paul’s food photography reminds us to savour even the humblest of meals. Absolutely fuss-free, Paul’s recipe is the perfect addition to your lunch or dinner plans. Serve with rice or lettuce and a generous dash of coriander for the full beef larb experience!
Check out the recipe ingredients to build your shopping list!
- 340 Gram Package Impossible™ Beef Made From Plants
- 3 Tablespoons Vegan Fish Sauce
- 2 Tablespoons Lime Juice
- 2 Teaspoons Sugar
- 2 Teaspoons Chili Flakes
- 1 Cup Water
- 2 Chopped Shallots (or half a red onion)
- 1/4 cup chopped coriander
- 1/4 cup chopped spring onion
- 1/4 cup mint leaves
- Dried chili and toasted rice powder to taste
MAKE THE DRESSING
Make the dressing with vegan fish sauce, lime juice, sugar and chili flakes.
COOK THE IMPOSSIBLE BEEF
Cook Impossible Beef Mince in a non-stick frying pan with 1 cup of water until just cooked. Add shallots or red onions, then toss immediately to make it softer.
Mix the dressing with the cooked Impossible Beef. Add the chopped coriander, chopped spring onion and mint leaves.
SERVE AND ENJOY
Top with dried chili and toasted rice powder.
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