Mushroom Larb Lettuce Boats

January 1, 2021
This recipe is nutritious and delicious. The mushroom larb is spicy and sharp which contrasts well with the sweet satay sauce drizzled on top. These healthy lettuce cups are a great lunch option and combine the best Thai style flavors for a refreshing meal.
vegan mushroom larb lettuce boats on a white plate

Mushroom Larb Lettuce Boats

utensils YIELDS 6 lettuce boats
herb graphic for recipe card
  • 2 cups minced Shittake Mushrooms
  • 1 tbsp Vegetable Oil
  • 1/2 tbsp Ginger
  • 2 cloves Garlic
  • 2 Birds Eye Chillies
  • 1/4 cup Blanched Peanuts
  • 2 Shallots
  • 4-6 Mint leaves
  • Juice of 1 Lime
  • 1 tbsp Soy sauce
  • 1 tbsp Peanut butter
  • 1/2 tbsp Agave nectar
  • 1 tbsp Water
  • 6 leaves of Baby Gem Lettuce
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1. Mince the garlic, ginger and mushrooms.

2. Heat 1tbsp of olive oil in a pan on medium heat and add in the shiitake mushrooms, garlic and ginger. 

3. Finely cut the shallots and after a couple of minutes on the hob add them in with the chilli, half the juice of a lime, mint, blanched peanuts and 1/ tbsp of soy sauce. Cook the mixture for several more minutes and then remove from the heat.

4. To make the satay sauce: mix the water, peanut butter, agave nectar and 1/2 tbsp of soy sauce in a bowl and whisk until it reaches a smooth consistency.

5. Spoon the larb mixture into the lettuce cups, drizzle on the satay sauce and enjoy.

Also by Hannah: Vegan Eggnog Ice Cream

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Photo: Hannah Roberts

Hannah Roberts
Hannah has been vegan for three years and loves experimenting with food and creating recipes to put on her blog. Her other passion is writing and she is currently studying journalism in London. You can check out her website website and Instagram.


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