Thai Red Curry Vegetarian Pork

This recipe creates the vegan protein for use here but it makes a good vegan substitute in many dishes.

Thai Red Curry Vegetarian Pork

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Course: Main Course

Cuisine: Five Spice, Thai, Vegan, Vegetarian

Year: 2002

Servings: 30 servings

Ingredients

Mushrooms

• 16 cups veggie stock
• 8 cups mushrooms (white – quartered)
• 4 cups mushrooms (black – halved)

"Pork"

• 16 cups mock pork
• 2 cups onion (scant – sliced)

Wok

• 7 Tablespoons red curry paste
• 2 cans coconut milk
• 4 Tablespoons lemongrass (processed)
• 4 Tablespoons basil (chiffonade)

Instructions

Mushrooms

• Bring stock to boil, add mushrooms.
• When 3/4s cooked, remove mushrooms from stock. Reserve stock.

"Pork"

• Add to reserved stock. Boil until softened. Remove from stock. Cool. Reserve stock.
• When "pork" is cool, squeeze out excess moisture. Add "pork" to mushroom mix.

Wok

• Add stock and remaining ingredients.
• Mix all until smooth, 2-3 minutes.
• Add to "pork"-mushroom mix. Chill.

Notes

Servings are a WAG.