Lemongrass pork skewers (moo takrai) are one of those dishes that are really difficult to veganise. In the non-vegan version, the stickiness of meat and egg help bind the mixture to the skewer. Although this can be replicated with conscientious TVP/tofu mincing and some other kitchen sorcery, the invention of OmniMeat is an absolute cheat code.
This recipe is so super simple and tastes just great. These skewers are fantastic party finger food, and I could honestly eat about ten of them in one sitting.
Made with OmniMeat, an awesome alternative protein developed for the Asian market. If you cannot get OmniMeat in your area, Beyond Beef mince might be a good option, although the taste profile is not exactly the same.
This recipe makes 3 skewers.
- Add 1 tbsp of flour to the mixture and mix well, stirring in the same direction again. Slit the thick part of the lemongrass a few times so the flavour can escape into the mince later.
- Deep fry for about 6-8 minutes until golden. Do not overcook!
Thank you for these exceptional vegan recipes! The animals would thank you if they could!