Vegan Larb Lettuce

2 x Fragrant Paste 2 x Vegan Fish Sauce (30g)

• 500g plant-based mince
• 2 little gem lettuces, break the whole leaves and wash
• 2 red chillis de-seed, finely chop one and thinly slice the other
• 4 spring onions, trim and slice
• 25g fresh mint, roughly chop
• 25g fresh thai basil, roughly chop
• 25g fresh coriander, roughly chop
• 1 tsp agave nectar/sugar
• 1 tbsp oil (vegetable / olive / rapeseed)

1. In a small mixing bowl mix together 2 x vegan fish sauce with the Agave Nectar/sugar to create a dressing.
2. Heat the oil in a wok or large frying pan over a medium heat and stri fry the chopped chilli for 1 min.
3. Increase to a high heat, then add the mince, and 2 x fragrant paste and stir fry for 5 mins or until the mince is opaque.
4. Pour in two thirds of the dressing and continue to cook for another 2-3 mins until the liquid has evaporated.
5. Allow to cool, then stir through the remaining dressing, spring onions and the chopped herbs.
6. To serve, spoon the mince mix into the lettuce leaves and sprinkle on the sliced chillies and serve.

Fragrant Paste (Lemongrass purée, Kaffir lime purée, Ginger purée, Galangal milled, Citric acid, Potassium sorbate, Ascorbic acid, Water). Vegan Fish sauce (Water Tamari (Water, Soybeans, Salt, Alcohol), Brown Rice Vinegar, Pineapple Juice Concentrate, Brown Rice Miso (Water, Soybeans, Brown Rice, Salt, Yeast, Koji Culture), Salt, Spirit Vinegar, Jasmine, Cayenne).

Each of the dried ingredients included in the kits has a shelf life of around 9 months, whilst the Ginger and Garlic Paste lasts for around 6 months. Simply pop the paste in the fridge when it arrives to keep it looking beautiful.

A list of all allergens is clearly labelled in the box. All of our food is packaged in the same place so may contain: gluten, eggs, nuts, soya, milk, celery, fish, mustard or sesame and may not be suitable for small children.