Thai Inspired Plant Based Larb with Tesco Plant Chef

Done in 30 mins

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If you're looking for something to spice up your normal weeknight dinner — or something special for date night — look no further than our Thai-inspired plant-based Larb. Many of us are looking to make simple changes, like consuming less meat, to make a positive impact on the environment. And here at Twisted we want to champion the fact that every plant-based meal you eat — whether you’re flexitarian, veggie, or just plain curious — really does make an impact. That’s why our chef Hugh opted for the Meat Free Mince from Tesco's Plant Chef range. The dish is delicious! Full of fragrant herbs, with the added freshness of lime and lemongrass. And it won’t break the bank either. Tesco have recently lowered the price of dozens of Plant Chef products, so this dish is the perfect place to start. ‬


In a large frying pan (or wok) heat the vegetable oil and fry the Tesco Plant Chef Meat Free Mince until crisp. Remove from the pan and set aside.

Add a splash more oil, add the onion and cook, stirring, until softened. Take the leaves off the coriander and basil and chop up the stalks finely before adding to the pan with the onion. Finely chop the herb leaves and set aside.

In the meantime, mince the ginger, garlic and lemongrass and finely chop the bird’s eye chilli, then add it to the pan with the herb stalks, stirring frequently, before adding the crisp Tesco Plant Chef Meat Free Mince back in. Stir to mix everything up and then remove from the heat. Add the soy sauce and lime juice to taste as well as the chopped herb leaves.

Take the little gem lettuce leaves and spoon a little cooked jasmine rice into them, like a cup. Then spoon the larb over the top and garnish with some chopped chilli as well as a sprinkle of toasted ground rice.

Serve and enjoy!

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Hugh Woodward

Hugh Woodward

Hugh's culinary life began aged 14 when he cooked spaghetti hoop burritos to impress girls. Since then his colourful career has taken him to performing in Skegness, making cheese in Peckham, running a wine bar on Columbia Road and reluctantly working in a (briefly) Michelin Starred restaurant. He likes fish, things cooked on charcoal, cheap dinners and London's rich cultural tapestry of food shops. When he's not cooking or eating he can be found mudlarking by the river Thames, buying bits in flea markets and hanging out with his cat Keith.

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