Link copied. Share it on your favourite social network!

Paulpayasalad’s Impossible^TM Larb

Name: Paulpayasalad’s Impossible™ Larb
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 Servings
Ingredients: 340 Gram Package Impossible™ Beef Made From Plants; 3 Tablespoons Vegan Fish Sauce; 2 Tablespoons Lime Juice; 2 Teaspoons Sugar; 2 Teaspoons Chili Flakes; undefined undefined 1 Cup Water; undefined undefined 2 Chopped Shallots (or half a red onion); undefined undefined 1/4 cup chopped coriander; undefined undefined 1/4 cup chopped spring onion; undefined undefined 1/4 cup mint leaves; undefined undefined Dried chili and toasted rice powder to taste

by Paul Paya (@paulpayasalad)

Ingredients steps

Tasty Impossible™ Beef Thai Larb salad with fresh mint and cucumber spears.

START COOKING!

2Servings
Not Too Tricky
11Ingredients

10 minPreparation
10 minCooking
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!

11 Ingredients

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

4 steps

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.
ADD SEASONING
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.

Paulpayasalad’s Impossible^TM Larb

11 Ingredients

MAKE THE DRESSING

COOK THE IMPOSSIBLE BEEF

ADD SEASONING

SERVE AND ENJOY

You may also like

Americana Impossible^TM Burger

Creamy_Confusion's Impossible^TM Greek Chopped Cheese Roll

INSTAKRILL’S IMPOSSIBLE^TM HAMBURG STEAK

Paulpayasalad’s ImpossibleTM Larb

11 Ingredients

MAKE THE DRESSING

COOK THE IMPOSSIBLE BEEF

ADD SEASONING

SERVE AND ENJOY

You may also like

Americana ImpossibleTM Burger

Creamy_Confusion's ImpossibleTM Greek Chopped Cheese Roll

INSTAKRILL’S IMPOSSIBLETM HAMBURG STEAK

Paulpayasalad’s Impossible^TM Larb

Americana Impossible^TM Burger

Creamy_Confusion's Impossible^TM Greek Chopped Cheese Roll

INSTAKRILL’S IMPOSSIBLE^TM HAMBURG STEAK