Laksa Bake

I love laksa! I first tasted this dish while we were living in Malaysia, and since then, I haven't been able to get enough of it. Therefore, making vegan laksa sauce is a great practice for us, as not every place can accommodate our dietary needs.

This Laksa Bake is ideal for those seeking a quick and easy-to-make laksa, even for those who aren't fans of stews. I show you which vegan friendly ingredients I used as a shortcut.

Laksa Bake

About some ingredients:

Buy a nice no additive vegan laksa paste. I used Mekhala Vegan Laksa Paste.

Mekhala Vegan Laksa Paste.

My paste called for soy sauce and fish sauce, so I used vegan fish sauce called Fysh Sauce.

Vegan Fysh Sauce

Use Soy sauce or replace it with liquid aminos. There are many brands like from BRAGG, but I used Ceres organics. Organic Coconut Aminos Seasoning - 250ml – Ceres Organics AU

Organic Coconut Aminos Seasoning - 250ml – Ceres Organics AU

Ingredients

Laksa paste from a jar for 4 servings

Laksa Bake ingredients

1 can Coconut milk

700 ml Vegetable stock

1tbsp of soy sauce or liquid aminos

1 tbsp of vegan fysh (vegan fish) sauce

Vegetables of your preference. I used:

1/2 Broccoli cut on to florets.

200 g green peas trimmed and chopped

1 Carrot chopped

100 g of beansprouts 

1 small handful of coriander to garnish

Instructions

Preheat oven to 200 C fan forced.

Mix stock with laksa paste and coconut milk according to instruction on the paste. Use vegan fish sauce and replace soy sauce with liquid aminos if you prefer soy free products.

Laksa Bake ingredients

Divide noodles between ramekins and press it downs, so there's room for veggies. Add chopped carrots first, then beans and broccoli florets. 

Divide the paste mixture between the ramekins and bake for 30 mins.

Take the ramekins out of the oven, add beansprouts and coriander, and squeeze some lime juice over them. Optionally, add chili and enjoy!