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Vegan Nam Khao | Veg Scratch Kitchen

Vegan Nam Khao

Vegan Nam Khao

30 mins prepServes 4

This vegan version of Nam Khao is a Lao-style rice dish packed with flavors and textures, using crispy mushrooms instead of pork to deliver a meaty taste. Combined with jasmine rice, coconut shreds, and various fresh ingredients, it's a delightful meal that embraces traditional wisdom with a modern twist.

4 servings

What you need

mung bean sprouts

1 cup mung bean sprouts

lemongrass

2 tbsp lemongrass

red curry paste

1 cup red curry paste

maple syrup

3 tbsp maple syrup

yellow curry paste

1 yellow curry paste

bamboo shoots

½ cup bamboo shoots

roasted garlic

1 roasted garlic

fresh dill

½ cup fresh dill

celery

½ cup celery

lime

soy sauce

4 tbsp soy sauce

cooked jasmine rice

3 cup cooked jasmine rice

black pepper

¼ tsp black pepper

hoisin

1 tsp hoisin

salt

oyster mushrooms

1 lb oyster mushrooms

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Instructions

1: Add oyster mushrooms to a medium-high cast iron pan with 3-4 tbsp oil and press with another pan for 1-2 mins.

2: Flip mushrooms, press again until browned, and season with salt.

3: Blend sauce ingredients, pour 1/4 cup in pan with mushrooms, and combine.

4: Remove mushrooms, thinly slice, and add remaining sauce.

5: Combine rice with coconut, lemongrass, and curry pastes.

6: Form rice mixture into 2-inch balls and deep fry until crispy.

7: Break up fried rice and mix with remaining ingredients. Serve with mushrooms.

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