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Vegan Laksa with Butternut Squash and Eggplant

A hearty and flavorful vegan Laksa featuring roasted butternut squash and eggplant in a fragrant coconut curry broth. This recipe is packed with nutrients and offers a delicious plant-based twist on the classic Malaysian dish.

Prep Time
25 minutes
Cook Time
35 minutes
Servings
4
Ingredients
  • 4 tbsp Laksa Paste (Vegan)
  • 400 ml Coconut Milk
  • 500 ml Vegetable Broth
  • 300 g Butternut Squash
  • 200 g Eggplant
  • 200 g Rice Noodles
  • 100 g Bean Sprouts
  • 4 serving Lime Wedges
  • 2 tbsp Fresh Cilantro
  • 1 tbsp Soy Sauce
  • 1 tsp Maple Syrup
  • 2 tbsp Roasted Peanuts

Roast the Vegetables

Preheat oven to 200°C (400°F). Toss the cubed butternut squash and eggplant with a tablespoon of oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.

Prepare the Noodles

Soak the rice noodles in warm water according to package instructions until softened. Drain well and set aside.

Sauté the Laksa Paste

In a large pot or wok, heat a tablespoon of oil over medium heat. Add the Laksa paste and sauté for 2-3 minutes, until fragrant. Be careful not to burn the paste.

Add Liquids and Simmer

Pour in the coconut milk and vegetable broth. Bring to a simmer, then reduce the heat and simmer for 10 minutes to allow the flavors to meld. Add the soy sauce and maple syrup to taste. Adjust to your preference.

Add Roasted Vegetables

Add the roasted butternut squash and eggplant to the simmering broth. Cook for another 5 minutes to heat through.

Assemble and Serve

Divide the cooked rice noodles among bowls. Ladle the Laksa broth and vegetables over the noodles. Garnish with bean sprouts, fresh cilantro, a wedge of lime, and roasted peanuts (optional). Serve immediately.

Nutrition Facts Estimated per 100g of product

(Estimated values) Calories: 130kcal, Protein: 4g, Fat: 7g, Carbohydrates: 15g. These values are approximate and may vary depending on the specific ingredients used.

Other Considerations for Nutrition

This recipe is vegan and gluten-free (if using gluten-free noodles). Be sure to use a vegan Laksa paste to ensure the recipe is entirely plant-based. The maple syrup adds a touch of sweetness and can be adjusted to taste.

← Spinach Ricotta Cannelloni Vegetarian Baked Ziti →

FAQ

  • Can I use different vegetables in this Laksa?

    Yes, you can substitute other vegetables such as sweet potatoes, bell peppers, or mushrooms. Adjust roasting/cooking times as needed.
  • Can I use different noodles?

    Yes, you can use other types of noodles such as udon or soba noodles. Cook according to package instructions.
  • How can I make this spicier?

    Add a chopped chili pepper or a pinch of chili flakes to the Laksa paste while sautéing for extra heat.