Low FODMAP Vegan Laksa

SERVES 4 MAINS  | 

PREP TIME: 30 mins

COOK TIME: 45 mins

Whether it’s the texture of the noodles, or that special aroma of the broth, our low FODMAP recipe will create a magical meat-free hearty meal!

Ingredients:

    • 1 red chilli, no seeds and finely chopped.
    • 25g finely grated ginger
    • 20g fresh tumeric
    • 3 tbsp. sea salt
    • 4 tbsp. soy sauce 
    • 1 tsp. sea salt
    • 1 tsp. garlic infused extra virgin olive oil

For the Laksa:

  • 1 tbsp. garlic infused extra virgin olive oil
  • 4 cups of low FODMAP vegetable stock
  • 1/2 cup coconut milk, full fat
  • 1 tsp. brown sugar
  • Handful of sugar snap pears (4-5)
  • 1 red capsicum, chopped
  • 1 cup spinach
  • 400g packet of firm tofu, well-drained
  • 400g vermicelli noodles

Method

Step 1.

Add add all of the paste ingredients except the soy sauce, salt and olive oil and blend with a mortar and pestle or food processor. Add the remaining paste ingredients and blend until a smooth paste forms.

Step 2.

For the laksa, add the oil to a saucepan on medium heat. Once the oil is warm, add the blended past. Cook the paste for two minutes or until fragrant. Add the brown sugar and continue cooking.

Step 3.

Add the vegetable stock to the saucepan. Leave on medium heat for around 10 minutes until a flavourful broth starts to form. Add the coconut milk, sugar snap peas, capsicum and spinach and cook for another 10 minutes or so but chance the heat to low.

Step 4.

Meanwhile, dice the firm tofu. In another saucepan, fry the tofu until nicely browned. Set aside.

Step 5.

Prepare the vermicelli noodles as per the packet instructions.

Step 6.

Add the noodles to the bottom of the bowl, scoop the laksa mixture and top with tofu.

Amy Lilly - FODMAP

Amy is an Accredited Practising Dietitian (APD), nutritionist and food lover. She completed a Master of Dietetics and a Bachelor of Food and Nutrition Sciences with Distinction from Deakin University in Melbourne.

 

Amy is passionate about working closely with clients experiencing digestive health concerns such as Irritable Bowel Syndrome (IBS), Small Intestinal Bacterial Overgrowth (SIBO), coeliac disease and general discomfort, to help them find relief on their gut health journeys. She uses an individualised approach with each client, ensuring all advice is realistic and manageable for each individual and their lifestyle.

 

She has completed both the FODMAP Institute ‘IBS Management: The Low FODMAP Diet’ course and Monash University ‘Low FODMAP Diet for IBS’ online training course for health professionals and frequently uses the principles of these courses with her clients. She has also presented on the topics of coeliac disease and non-FODMAP IBS triggers with Free From + Allergy.

 

In addition to gut health, Amy also has a strong interest in supporting clients with prevention and management of chronic diseases (including pre-diabetes, type 2 diabetes and cardiovascular disease) and general healthy eating. She uses a non-diet approach in her practice, assisting clients to achieve their health and nutrition goals without engaging in fad diets or focusing on weight as a sole measure of progress or success. Her priority with all clients is helping them to achieve and maintain a healthy relationship with food and their bodies.

 

Outside of consulting, Amy enjoys experimenting in the kitchen, reformer pilates and spending quality time with family and friends.

 

 

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