Roast Pumpkin Laksa

It was while buying the ingredients to make this dish that I discovered that laksa is not vegetarian (!).  For the past few years I’d been enjoying my vegetable laksa whenever we went to a Vietnamese/Malaysian restaurant, and it didn’t even occur to me that it might have animal parts in it.  It was only by accident that I was standing in the queue to buy the laksa paste, and happened to read the ingredients while I was waiting.  I nearly cried when I saw shrimp paste in there!  But never fear, you can buy vegetarian laksa paste from specialty stores or online (that reminds me that I must add some links to cruelty-free shops in my blog somewhere).

If you love laksa, you will love this dish.  You could even add some fried tofu to make it more authentic (but that was a bit too much effort for me!)

Roast Pumpkin Laksa

Roast Pumpkin Laksa

Ingredients:

  • 400g pumpkin
  • Sesame oil, to drizzle
  • 12 cherry tomatoes
  • 150g rice stick noodles
  • 3 tbs vegetarian laksa paste
  • 1 Cup vegetable stock
  • 400mL coconut milk
  • 3 lime leaves
  • Juice of 1 lime
  • 200g bean sprouts
  • 1/2 cup coriander leaves

Directions:

  • Preheat oven to 200c.
  • Cut pumpkin into cubes.
  • Place on tray and drizzle with sesame oil.
  • Season with salt cover and bake for 15 minutes until tender.
  • Add tomatoes to tray and bake uncovered for 5 minutes until tomatoes begin to soften.
  • Place Laksa paste, stock, coconut milk and lime leaves in saucepan over medium heat cook for 3 minutes.
  • Place rice sticks in boiling water stand for 5 minutes and drain.
  • Add pumpkin & lime juice to soup and heat through.
  • To serve, divide noodles among 4 bowls, ladle over soup top with tomatoes, bean sprouts and coriander.

Source: whyveg.com website

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Categories: Light Meals, Main Meals, Soups | Tags: | 5 Comments

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5 thoughts on “Roast Pumpkin Laksa

  1. harlequin999

    Hmm, not a vegetarian but have friends and rels who are so it’s interesting to know that.
    I love laksa and that one looks particularly good.

    There are quite a few Asian dishes that seem vegetarian but use fish or oyster sauce and you wouldn’t know it from looking at the menu at a restaurant. We only know becasue Di has cooked a few.

    • Yes it’s a bit tricky… and the Asian culture seems to have a different definition of vegetarian too – many times I’ve had the conversation with Yum Cha staff that goes like this:

      Me: What’s in this?
      Wait staff: Ahhh, I don’t know.
      Me: Any meat?
      Wait staff: No, no meat. Just prawns.
      Me: Right. Do you have anything without animals in it?
      Wait staff: It’s ok, there’s only a little bit of prawns.
      Me: I’ll have the bok choy please.

  2. Delicious recipe! My father in law had a similar problem when he became vegetarian, my husband’s Nan from Blackpool didn’t understand vegetarianism and asked is finely sliced ham ok?” 🙂

  3. oh my! I love everything about this! I want to make this RIGHT NOW.

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