Fresh salads like a vegan Thai larb salad are perfect for your week’s meal prep. Try it today!


  • 1 cup vegetable stock
  • 125g / 4.4 oz dried soy protein aka. TVP (Texturised Vegetable Protein) (or if you can’t find TVP you can use 300g / 10.6oz of hydrated vegan minced meat substitute instead)
  • 3.5 Tbsp tamari (or substitute with soy sauce)
  • 2 Tbsp peanut oil
  • 1 red onion, peeled, cut into quarters and very finely sliced
  • 1 stalk lemongrass, ends trimmed and finely chopped
  • 1 Tbsp grated fresh ginger
  • 2 garlic cloves, minced
  • 1 Tbsp chopped coriander stems
  • 1 long green jalapeno chilli, finely sliced (optional; this will produce a mild spice level, but you can add more if you prefer extra heat)
  • 80g / 2.8oz green beans, ends trimmed and cut into 1.5cm / 0.6” lengths
  • 1/2 tsp sesame oil
  • Juice of 1 lime
  • 1 Tbsp maple syrup (or another sweetener such as agave or rice malt syrup)
  • 1 medium carrot, grated or spiralised and then roughly chopped
  • 100g / 3.5oz baby tomatoes, cut into 0.5 cm / 0.2” slices
  • 1/4 cup salted beer nuts or natural roasted peanuts, crushed lightly in mortar and pestle
  • A handful of fresh basil leaves, finely sliced
  • A handful of fresh coriander leaves, roughly chopped


Mix it all together and enjoy!