Fantastic with stir-fried seasonal vegetables, this fragrant lemongrass paste is also delicious with mussels or as a marinade.
This Under the Pickle Tree’s vegan version of the original Lemongrass Paste has simply omitted fish sauce. To replace the seafood flavour simply combine this paste with some miso paste. Use for stir-fries, marinating tofu and tempeh, as a pesto through rice noodles and combined with coconut cream for a simple simmer sauce.
Goes with – all vegetables, miso paste, mushrooms, tofu and tempeh.
Lemongrass, onion, olive oil, garlic, gluten free soy sauce, vinegar, lemon juice, sugar, kaffir lime leaves, chilli, citric acid ( 330) and spices.
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