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Thai mince with mushrooms (vegan)

Chiang mai 8


Who loves Thai food? Me! I love the perfect balance of sweet, salty, spicy and sour, creating a umami hit. There is something magical about how the flavours of lime, ginger, coriander and coconut milk marry together.


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This Thai mince dish is based on my holidays many years ago in Thailand where we frequently had Chiang Mai minced pork. I have adapted this to make it vegan, using tofu mince, though you could use more mushrooms or coarsely grated sweet potato if you prefer.


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This recipe is super quick (you can rustle it up in about 20 mins) and it really tastes delicious. I love to serve mine with rice, black lentils or in lettuce cups (good for those following a low carb diet!). It is suitable for dinner parties, satisfying those on a vegan, vegetarian, gluten-free and low carb diet with just one cooking pot!


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Classically, this Thai mince dish is served with Thai holy basil, which has a unique liquorice-like flavour. Unfortunately, you cannot be substitute it with English basil, which has a completely different flavour profile. However, it is often quite hard to source (some specialist oriental supermarkets may stock it). Nonetheless, this recipe is delicious without it too, but I have included it in the ingredient list in case you do come across it!


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To make this dish more nutritious, I have included chia seeds as the thickening agent for the sauce instead of cornflour and protein powder in the sauce.


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Check out that sauce!


Serves: 2 depending on appetites

Preparation time: 10 mins

Cooking time: 10 mins 


  • Half a red onion, diced
  • 2 garlic cloves, chopped finely
  • Small thumb sixed piece of fresh root ginger, peeled and finely chopped
  • 180g soya mince or grated sweet potato or mushrooms
  • 100g mushrooms of choice, sliced. (I use a mixture of King Oyster mushrooms and shitakes as I love their flavour and texture in this dish)
  • 1 red pepper, sliced into strips
  • 1 red chilli, finely chopped
  • 1 tbsp. soya sauce or tamari
  • Juice from ½ lime
  • 2 lime leaves
  • 1 tsp. coconut sugar
  • 100ml coconut milk
  • 150ml vegetable stock
  • Large bunch of chopped fresh coriander, leaving some for a garnish
  • ½ tbsp. chia seeds
  • 1 tbsp. protein powder (soya bean or pea)


Garnish: 1 sliced spring onion, sliced and some of the chopped fresh coriander


  • A medium handful of Thai basil, leaves torn and used to garnish the dish
  • Toasted chopped peanuts



  • In a large non-stick deep bottomed pan, wok or pot, sauté the diced red onion, garlic and ginger for 1 minute on a medium heat.
  • Add the soya mince (or substitute) and cook for a further 2 mins.
  • Add the sliced mushrooms, pepper and chilli. Cook for a further 3 mins.
  • Add the soy or tamari, lime juice, lime leaves, coconut sugar, coconut milk and stock. Cook through for 3 mins, before stirring in the chia seeds and protein powder to thicken the sauce.
  • Serve on a bed of rice or lentils or in lettuce cups. Garnish with chopped sliced spring onion, the remaining chopped fresh coriander and if using, torn holy basil leaves and chopped peanuts. Enjoy!


Chiang mai 8

Don’t forget you can find my favourite recipes in my FREE eBook here.

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