‘Thai Beef Salad’ aka Thai Steak Salad or “waterfall” Salad, Made Plant Based and Healthy with Whole foods.
Introducing our amazing Thai Inspired “Waterfall Steak Salad” made Vegan with Lions Mane Mushrooms! A super fragrant and tasty twist on a classic Thai dish and made completely plant based.
I’ve teamed up with Ben Rebuck from @bensvegankitchen in this episode and
we are using Lions Mane Mushrooms because they have a meaty texture and yummy taste. Find them at farmers markets or order your own grow kits.
In the U.K. this is from .
Search online for mushroom growers near you.
In the US I am aware of HIFIMycology in TX,
NorthSpore Mushrooms in the North East and I know they have them on the west coast. If you know growers that sell Lions Mane link them in the comments for all to see and find. Let’s get more mushrooms grown!
Find Ben on IG:
This salad is like a party for your taste buds! It’s filled with fresh aromatic herbs, crunchy veggies, and a slightly spicy tangy dressing that will make your mouth water. Every bite is bursting with the delicious flavors of Thailand I remember, and the Lions Mane Mushrooms add a special earthy flavor. and meatiest whole food texture I know of without the animal.
Not only does this salad taste great, but it’s also really good for you. It’s full of important nutrients, antioxidants, and fiber. Whether you’re a vegan, a mushroom lover, or just someone who loves bang on delicious foods, this salad is perfect for you!
Try our Vegan and Healthy version of Thai Steak “Waterfall” Salad using Lions Mane Mushrooms today and discover the incredible taste of Thai cuisine in a vegan-friendly way. It’s a salad that’s both Wicked delicious and good for you.
This recipe is inspired by a recent visit to Chiang Mai, Thailand. Whee i had the opportunity to attend an amazing advanced chef cooking course from Hanuman, the Thai Food Master. And learned a ton that I now incorporate into my cooking style. Even though it wasn’t a vegan course I’ve been spending my time veganizing recipes learned.
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00:00 Intro
00:42 How to make the mushroom into Steak, marinade
02:43 Fragrant Dressing
03:24 Toasted Rice Powder
03:54 Salad Veg
05:38 Note to Self
05:53 Final touches
Thai Steak “Waterfall” Salad using Lions Mane Mushroom
1 or 2 Lions Mane Mushrooms, the size of your fist.
Step 1:
Mushroom Steak Marinade:
1 TBS Beet Powder or 1 Cup Beet juice
Light Soy sauce
Black and white pepper, cracked.
1 Cup Boiling water
– Marinade for an hour or overnight, flipping often
– Grilled or Pan Sear Mushroom Steak. Let rest.
Step 2:
Dressing:
2 -3 TBS Dark Soy Sauce
2- 3 Limes, Juiced
1 TBS Palm Sugar or regular sugar
2 Garlic cloves, sliced
1 TBS ginger, sliced thin
1 TBS Lemongrass, sliced
Step 3:
Toasted Rice powder:
2 TBS Jasmine rice, rinsed well and drained, pounded to powder
1 Lime leaf (optional)
White peppercorns
Black peppercorns
Step 4:
Prep Salad Veg:
1 Cucumber
1 Shallot
Handful of Cherry tomatoes/tear drop tomatoes.
2 Green Onion, sliced
1 Red Thai Chilie, sliced (Optional)
Aromatic Herbs:
Lime leaf, thinly sliced
Cilantro/Coriander
Mint
Basil
Step 5:
Slice steak, add to bowl, add a little dressing, add toasted rice mixture and stir well.
Add salad ingredients, add dressing and toss, top with extra herbs and chilies. Serve with Sticky rice.
*Correction: Ben’s Name is Ben Rebuck. Apologies Ben.
#veganchef #thaifood #vegan