I am visiting Germany for the next month and am looking forward to sharing some vegan foodie goodness with you all soon!
Lots of love and enjoy the Laksa recipe.
This recipe works wonders in summer as in winter. It is made by a Slovakian blooded, German born, Devonshire Vego raised, now Australian/ German, so don’t expect the kind of fishy burning laksa you will find in restaurants. Expect a nourishing, satisfying, easily digestible meal with a full body flavour experience and a fresh vitamin rich garnish.
1 stick lemongrass cut into diagonal slices
5 kaffir lime leaves
2 cm galangal sliced into matchsticks
2 cm ginger sliced into matchsticks
1 onion cubed
Extra garlic if desired
1/4 cup of vegan laksa paste (you can buy this at Vegans Choice in Newtown)
1 tin of coconut cream
1 Litre of water
1/2 firm tofu sliced 150g ish
1/4 pumpkin cut into thinner cubes
1 medium sweet potato cut into half moons
2 carrots cut into half moons diagonally
1/2 head broccoli or broccolini cut into florets
1 red capsicum cut into slices and then cut in half again
1/2 bunch bok choy leaves separated
1 optional zucchini sliced diagonally is of course nice too
1/2 packet of laksa rice noodles
1 stock cube
Vegan fish sauce (From Vegans Choice)
Fresh bean sprouts
3 shallots sliced very finely
Lime cut into wedges
Simmer all stock ingredients in a pot with 1L water for about 30-45min.
In your designated laksa pot fry the onion in the coconut oil. Add garlic if desired. Then add the laksa paste and mix with the onions, fry gently for about a minute. Then add the stock and longer cooking vegetables: carrot, sweet potato.
Simmer for about 15-20min. Then add the pumpkin and coconut cream and stock cube, simmer further 10min. Then when the root vegetables are nearly soft, or just soft add the broccoli. Simmer just 5 minutes. Turn heat off and add the snow peas and bok choy, make sure the laksa is NOT boiling at this stage otherwise the snow peas and bok choy will turn dark green and overcook to a mushy consistency. Keep it slightly crunchy.
Add some tamari and vegan fish sauce, taste test, adjust.
Share noodles into individual bowls and ladle laksa on top.
Garnish with: bean sprouts, coriander, shallots and a wedge of lime.