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Vegetarian Mushroom Kale Larb Bowls from www.whatsgabycooking.com (@whatsgabycookin)
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5 from 5 votes

Vegetarian Mushroom Kale Larb Bowls

A vegetarian larb bowl loaded with kale, mushrooms, coconut rice and all the toppings your heart could ever desire!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Thai
Keyword: vegetarian larb bowl, mushroom larb, kale larb, how to make a vegetarian larb, gaby larb recipe
Servings: 4 people
Author: Gaby

Ingredients

For the quick pickled vegetables

  • 2 Persian cucumbers finely sliced
  • ½ red onion finely sliced
  • 3 tablespoons rice vinegar

For the Mushroom Mixture  

  • 1 tablespoon vegetable oil
  • 10 ounces kale stems removed and chopped
  • 1 1/2 pounds Shiitake and Maitake mushrooms finely chopped
  • 4 cloves garlic finely chopped
  • 6 green onions thinly sliced
  • 3-4 tablespoons soy sauce
  • 2-3 tablespoons sambal oleek   2 for medium spice, 3 for super spice!
  • 1 tablespoon brown sugar

For the Rice

  • 2 cups jasmine rice
  • 2 1/2 cups water
  • 1 cup coconut milk
  • 1 teaspoons white sugar
  • 1 teaspoon kosher salt
  • 1 lime zested and juiced  

Garnish

  • Fresh mint
  • Fresh basil
  • Fresh cilantro

Instructions

  • Combine the cucumbers, red onion and rice vinegar in a small bowl and toss to combine.
  • In a large heavy bottom skillet, heat the vegetable oil over medium high heat. Once hot, add the kale and sauté over medium high heat until wilted, about 5-6 minutes. Season with salt and carefully remove the kale and transfer to a medium bowl.
  • In the same heavy bottom skillet, add the chopped mushrooms and cook until the mushrooms are caramelized, about 12-14 minutes. Once cooked, add the kale mixture back in the pan and stir to combine.
  • Once everything is back into the skillet, add the garlic and green onions and sauté for 1 minute until fragrant. Add the soy sauce, sambal oleek and brown sugar and stir to combine. Season with salt as needed and reduce heat to low and simmer until ready to use. Add in the kale and toss to combine.
  • Place the water, coconut milk, sugar and salt in a medium saucepan, and warm over medium-high heat until the mixture starts to simmer. Add the rice and bring back to a low simmer. Cover the pot with lid, then reduce the heat to low. Cook, undisturbed, for about 15 minutes, then turn off the heat and let the rice steam for another 5 to 10 minutes. Uncover, fluff, and season with the zest and juice of 1 lime.
  • To assemble, place equal amounts of the coconut rice at the bottom of 4 bowls, followed by equal amounts of the mushroom kale mixture, pickled vegetables and plenty of the fresh herbs. Serve immediately.