Chả lụa chay

Chả lụa chay is a delightful Vietnamese vegetarian dish that mimics the flavors and textures of traditional Vietnamese pork sausage using plant-based ingredients. This flavorful appetizer is perfect for sharing and pairs beautifully with fresh herbs and dipping sauces.

Ingredients

• Textured vegetable protein - 100 grams
• Mushrooms (shiitake or button) - 50 grams, finely chopped
• Carrot - 1 medium, grated
• Garlic - 2 cloves, minced
• Shallots - 2, minced
• Soy sauce - 2 tablespoons
• Vegetable broth - 200 ml
• Tapioca starch - 50 grams
• Cornstarch - 25 grams
• Black pepper - 1 teaspoon
• Five-spice powder - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Banana leaves - for wrapping (optional)

Steps

1. Soak the textured vegetable protein in vegetable broth for about 15 minutes until rehydrated, then drain and squeeze out excess liquid.
2. In a large bowl, combine the rehydrated textured vegetable protein, chopped mushrooms, grated carrot, minced garlic, and shallots.
3. Add soy sauce, tapioca starch, cornstarch, black pepper, five-spice powder, and salt to the mixture. Mix thoroughly until well combined.
4. Form the mixture into a log shape, about 4-5 cm in diameter.
5. If using banana leaves, cut them into rectangular pieces and lightly steam or soften them. Wrap the mixture tightly in the banana leaves, securing the ends with twine or kitchen string.
6. Place the wrapped logs in a steamer basket and steam over boiling water for about 30-35 minutes.
7. Once cooked, allow to cool slightly before unwrapping.
8. Slice the chả lụa chay into thin pieces and serve with fresh herbs, dipping sauces, or rice paper.

Nutrition

• Calories: 180
• Protein: 12 g
• Carbs: 20 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 5 g
• Saturated Fat: 1 g
• Unsaturated Fat: 4 g
• Water: 0.2 L

Health Benefits

• High in plant-based protein, beneficial for muscle health.
• Rich in dietary fiber, supporting digestive health.

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