Lemongrass Lapp-Style Salad

Veggie

Quick

with Beyond Meat®, Rice and Greens

8 min

Difficulty: 2/3

Thai

This herby dish, inspired by Laotian cuisine, is usually made with meat, but you won't miss it here! Mix all elements of this dish into each bite for the full taste experience!

Allergens

Soy

Mustard

Wheat

Milk

Sulphites

Crustaceans

Egg

May contain traces of allergens

Sesame

Fish

Utensils

Measuring Spoons

Strainer

Zester

Small Bowl

Large Non-Stick Pan

Medium Pot

Whisk

Measuring Cups

Medium Bowl

Tags

Veggie

Quick

Climate-conscious

Summer

Ingredients

Beyond Meat®

2 unit(s)

Jasmine Rice

0.75 cup

Spring Mix

56 g

Mini Cucumber

1 unit(s)

Lime

1 unit(s)

Lemongrass

0.5 unit(s)

Soy Sauce Mirin Blend

4 tbsp

Ginger-Garlic Puree

2 tbsp

Cilantro

7 g

Crispy Shallots

28 g

Oil

2 tbsp

Sugar

1.25 tsp

Pepper

0.125 tsp

Salt

0.625 tsp

Preparation

Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Meanwhile, using a strainer, rinse rice until water runs clear.
Add rice to the boiling water, then reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)
Remove from heat. Set aside, still covered.

Meanwhile, zest and juice half the lime (whole for 4 ppl), and cut any remaining into wedges.
Halve cucumber lengthwise, then cut into 1/2-inch half-moons.
Roughly chop cilantro.
Trim the bottom of half the lemongrass (use all for 4 ppl), then remove outer layer. Using a rolling pin or heavy pot, carefully smash lemongrass to split open, then finely chop.

Combine lime zest, soy sauce mirin blend, ginger-garlic puree 1/4 cup (1/2 cup) water and 1 tsp (2 tsp) sugar in a small bowl. Set aside.

Heat a large non-stick pan over medium-high heat.
When hot, add 1 tbsp (2 tbsp) oil, then lemongrass and Beyond Meat®. Cook, breaking up patties into bite-sized pieces, until slightly crispy, 5-6 min.**
Add laap sauce. Reduce heat to medium. Season with salt and pepper. Cook, stirring often until sauce reduces slightly, 1-2 min.

Add 1/2 tbsp (1 tbsp) lime juice, 1 tbsp (2 tbsp) oil and 1/4 tsp (1/2 tsp) sugar to a medium bowl. Season with salt and pepper, then whisk to combine.
Add spring mix and cucumbers, then toss to combine.

Fluff rice with a fork, then stir in half the cilantro.
Divide rice between plates. Top rice with salad, then spoon Beyond Meat® laap mixture over top.
Sprinkle with half the crispy shallots (use all for 4 ppl) and remaining cilantro.
Squeeze a lime wedge over top, if desired.