Vegetarian/Vegan San Choi Bao
I always liked San Choi Bao at Thai restaurants when I ate meat, but have missed it since becoming vegetarian 4 years ago. Here is a vegetarian (actually vegan) version that's healthy and tasty. Use whatever vegetables you like that would normally go well in a stirfry.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 small onion finely diced
- 4 small mushrooms diced small, stalks included
- 1/2 small zucchini diced small
- 1/2 carrot diced small
- 1 small handful green beans diced small
- .5 cup lentils drained and rinsed well
- 1 teaspoon garlic fresh and finely diced or minced
- 1 teaspoon ginger fresh and finely grated or minced
- 1 teaspoon chilli fresh and finely chopped or dried
- 1 teaspoon lemongrass fresh and finely diced or minced
- 1 whole lime freshly squeezed
- 1 handful fresh coriander roughly chopped
- 1 teaspoon olive/canola/sunflower oil for frying
- 1 head iceburg lettuce
- Carbohydrate 15.5538692070485 g
- Cholesterol 0 mg
- Fat 1.69880676211454 g
- Fiber 5.7118196901083 g
- Protein 4.97623230176211 g
- Saturated Fat 0.23656775 g
- Serving Size 1 1 Serving (251g)
- Sodium 31.696625 mg
- Sugar 9.84204951694016 g
- Trans Fat 0.203589762114538 g
- Calories 86 calories
Place the lentils in a saucepan covered in water and cook until slightly tender. Sautée the onion over a medium heat until softened and add mushrooms, carrots, beans, and zucchini, cook for 5 mins. Turn down the heat and add the lentils, garlic, ginger, lemongrass, chilli and cook for an additional 5 mins. Add the chopped coriander and squeeze over the fresh lime juice. Serve in crispy lettuce leaf cups.
