Vegan Recipe


Not your regular stir fry! Veggies with all the Thai flavours and an amazing texture. Savoury, without sugar.

kiln until brownish, then grind to a coarse powder, set aside

  • 1 cup of rice (use sticky rice, it will show the brown color when done)
  • 2 kaffir lime leaves, finely sliced
  • 1 lemon grass, finely sliced


  • 1 veg. sausage, thumb-sized (smokey taste, soy protein based), sliced diagonally
  • 1 pc. tofu, thumb-sized, diced

separately boil

  • 150ml water
  • 1 tbs carrots, in small cubes
  • 1 handfull veg (king oyster, baby corn, broccoly, kale, … not tomato!) in small cubes

once cooked, season to taste with roughly

turn off heat, stir in

  • 1 tbs coriander leaves, chopped
  • 1 tbs red onions, coarsely chopped
  • 1 kaffir lime leave, super fine sliced
  • ½ lemon grass stalk, super fine sliced
  • ½ tbs of the roasted rice powder prepared earlier,

do not cook after adding this (otherwise rice will thicken the sauce to much)

For the dipping sauce, mix

  • 1 tsp Tom Yam chili paste
  • dash chili flakes
  • 1 tbs soy sauce
  • 1 tsp lime juice
  • 1 tsp rice powder
  • 1 kaffir lime leave, super fine sliced

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