Go Vita

Recipes

Inspire your chef within, with our fresh and healthy recipe collection of guilt, vegan, gluten-free & Keto-friendly recipes! We are passionate about good health and want to share all the tips, tricks and insights we’ve accrued over more than 30 years as Australia’s leading health food retailer.

recipes

Creamy Coconut Vegan Laksa

Written By

Go Vita

Enjoy a bowl of Creamy Coconut Vegan Laksa, a dairy-free delight packed with rich coconut cream and fresh vegetables.
This aromatic dish serves 4 and offers a perfect vegan twist on traditional laksa.

PREP TIME	COOK TIME	SERVES	DIFFICULTY
10 minutes	20 minutes	4 Serves	Medium

INGREDIENTS (LASKA PASTE)

• 1 Laksa Paste
• 1 tsp each of coriander and cumin seeds
• ¼ tsp black pepper corns
• 6 cardamom pods or ¼ tsp ground powder
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 1 tsp ground turmeric
• 1 whole star anise
• 1 stalk of lemon grass (just the white bit)
• 1 medium onion, chopped
• 4 cloves garlic
• 2 tbsp finely chopped fresh ginger
• 1 long red chilli
• 2 tbsp Niulife Vegan Coconut Ghee (for frying)
• 1 lime, juice and zest

INGREDIENTS (LASKA BROTH AND CHUNKS)

• Laksa Broth & Chunks
• 150-200g cooked, flat rice noodles (or 2 zucchinis cut into “zoodles”)
• 400ml coconut cream (made with Niulife Coconut Milk Powder)
• 1 tbsp Niulife Vegan Fysh Sauce
• 1 litre vegetable stock
• 1 handful snow peas
• 2 large carrots, cut thin strips
• 400g tin chickpeas, drained and rinsed
• 1 medium eggplant, cut into
2cm cubes, sprinkle with salt
• 1 handful coriander leaves, chopped (garnish)
• Optional toppings: sliced spring onions, red chili, and lime wedges

METHOD

Laksa Paste Method:

1. Over medium heat, dry toast coriander, cumin, pepper, and cardamom pods, stirring to prevent burning.

2. Crush cardamom pods, discarding the husk. Blitz toasted spices in a food processor until powdered.

3. Add remaining paste ingredients (except star anise and coconut ghee) and blend until a paste forms.

Laksa Method:

1. In the same pot, fry the paste in coconut ghee with star anise until the color changes.
Increase heat, add cubed eggplant (wiping off excess salt and juice) and chickpeas, stir-frying for 5 minutes or until the eggplant is toasty.
2. Add stock, coconut cream, and Niulife Vegan Fysh Sauce.
3. Bring to a boil, then simmer for 15 minutes.
4. In the last 4 minutes, increase heat, stir in carrots and snow peas, then add zoodles/noodles quickly.
5. Serve immediately with garnishes.