Spicy Vegan Laksa

More and more people are going vegan, or at least trying to reduce the amount of meat they consume. You won’t be missing meat once you try this recipe!

Spicy Vegan Laksa


Feeds 4 as a main.




Laksa paste

4 red chilli’s (remove chillis if you like it mild)

4 shallots

2 cloves of garlic

2 sticks of lemon grass

5cm piece of ginger

3 tbs. Soaked cashew nuts

1 large bunch of coriander

1 tsp. Ground Turmeric

2 tsp. Sweet paprika

1 tsp. Ground ginger

1 tsp. Ground Cumin

1 tbp. Lyrakis Chilli olive oil

Juice of 1 lime


Laksa Soup

1 tbs. peanut oil

400g Firm tofu / cut into 2cm pieces

1 bunch of broccolini  / Sliced in half

2 baby eggplants / cut into 2cm pieces

100g Mushrooms of your choice

150g Rice noodles

400ml Coconut milk

2 cups of vegetable

1 tbs. brown sugar

1 tbs. soy sauce

Juice of 2 limes

Chopped coriander for garnish




To create you lush laksa paste roughly chop your red chilli, shallots, white part of your lemon grass & ginger and place into a blender. Drain your cashews nuts & also add to the blend with the rest of your ingredients, including your Lyrakis Chilli olive oil. Blitz till you have a smooth paste and set aside.


Heat a large saucepan and add a table spoon of peanut oil, heat till smoking and add your laksa paste, cook for 3 minutes or till fragrant. Next put your tofu, broccolini, eggplant & mushrooms into the mix, stir for a few minutes, reduce the heat and deglaze with vegetable stock and coconut milk. Stir through the sugar, soy and lime.  Simmer for 5 minutes, add your rice noodles and cook for a further 5 minutes.


Garnish with fresh coriander and serve piping hot!