Quick Vegan Laksa
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Quick Vegan Laksa

This dish is a flavour bomb. So many seasonings married together combined with creaminess, veggies, a kick and a squeeze of acidity.
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Serves
Serves 2
Difficulty
Easy
Total Time
30 Minutes
Ingredients
2 rice noodle nests (200g of rice noodles)
1 yellow onion, sliced
4 mushrooms, sliced
1 large handful of kale
Olive oil, for frying
Salt and freshly cracked black pepper
For the base:
1 shallot, chopped
1⁄2 lime, skinned and chopped
1⁄2 chilli
30g of cashews
1 tsp of coriander seeds
1 tsp of ground cumin
1 tsp of turmeric
1 tsp of sweet paprika
To garnish:
Chopped spring onions and coriander leaves
Method
Step 1

Put the rice noodle nests in a large bowl and cover with boiling water from a kettle. Leave to stand.

Step 2

Put all the base ingredients in a blender and whizz until you have a lovely yellow, creamy base and set aside.

Step 3

Heat a little olive oil in a large frying pan and fry the sliced onion and mushrooms for about 5 minutes until nice and soft.

Step 4

Add the base cream to the pan and gently bring to a simmer.

Step 5

Drain the noodles and add them to the pan with a handful of kale and give it a good mix until it’s nice and hot.

Step 6

Season with salt and pepper to taste and serve immediately with some fresh spring onion and coriander.

Recipe courtesy of 7 Day Vegan Challenge by Bettina Campolucci Bordi. 

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