Vegan Thai Larb Salad

Ingredients

• 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