Thai 'crab' rice with green sauce from Healthy Vegan Street Food: Sustainable & healthy plant-based recipes from India to Indonesia (page 95) by Jackie Kearney

  • white pepper
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  • spring onions
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  • Serves : 4

  • EYB Comments

    Can use the book's "Vegan fish sauce" recipe. Preferably rice is cooked the day before. Can substitute vegetable oil for coconut oil, basmati rice for jasmine rice, tamari or coconut aminos for soy sauce, soy sauce or tamari for vegan fish sauce, maple syrup or unrefined coconut sugar for date syrup, coriander stems for coriander roots, any basil for Thai basil, and pickling vinegar for rice vinegar.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Vegan fish sauce" recipe. Preferably rice is cooked the day before. Can substitute vegetable oil for coconut oil, basmati rice for jasmine rice, tamari or coconut aminos for soy sauce, soy sauce or tamari for vegan fish sauce, maple syrup or unrefined coconut sugar for date syrup, coriander stems for coriander roots, any basil for Thai basil, and pickling vinegar for rice vinegar.

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