Savor Vegan Thai Basil Beef Roll with Aromatic Herbs and Spices (Print version)

A meatless Thai basil beef roll filled with savory vegan crumbles, rice, cucumber, fresh herbs, lime, and chili oil.

# Ingredients:

For the rice

01 - 1 cup (200 g) uncooked short-grain rice or jasmine rice
02 - 1 1/4 cups (300 ml) water, or amount listed on rice package
03 - 1/4 teaspoon fine salt

For the vegan beef

04 - 2 cups (220 g) plant-based beef crumbles or pea protein crumbles
05 - 3/4 cup (180 ml) water
06 - 1 tablespoon soy sauce or tamari
07 - 2 teaspoons toasted sesame oil, divided
08 - 2 cloves garlic, minced
09 - 1 teaspoon grated fresh ginger
10 - 1 teaspoon ground cumin
11 - 1/2 teaspoon red chili flakes, plus more to taste
12 - 1/4 teaspoon black pepper

For the herb cucumber mix

13 - 1 cup (130 g) finely chopped cucumber
14 - 1/2 cup loosely packed Thai basil leaves, chopped
15 - 1/4 cup chopped fresh cilantro
16 - 1/3 cup sliced green onions
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon maple syrup
19 - 1 teaspoon toasted sesame oil

For assembly

20 - 5 large flour tortillas, warmed
21 - Chili oil or sweet chili sauce, for serving
22 - Lime wedges, for serving

# Instructions:

01 - Cook the rice with water and salt according to package directions. Keep covered for 5 minutes, then fluff and set aside warm.
02 - Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
03 - In a skillet over medium-high heat, combine the vegan beef crumbles, water, soy sauce, 1 teaspoon sesame oil, garlic, ginger, cumin, chili flakes, and black pepper. Cook for 5-7 minutes, stirring often, until the liquid is absorbed.
04 - Spread the crumbles on the prepared baking sheet and drizzle with the remaining 1 teaspoon sesame oil. Bake for 8-10 minutes until the edges look lightly browned. Cool for 5 minutes.
05 - In a bowl, toss cucumber, Thai basil, cilantro, green onions, lime juice, maple syrup, and sesame oil. Taste and add a pinch of salt if needed.
06 - Warm the tortillas until flexible. Add about 1/3 cup rice, 1/3 cup vegan beef, and a spoonful of herb cucumber mix down the center of each tortilla. Fold in the sides and roll tightly.
07 - Slice the rolls in half if desired and serve right away with chili oil, sweet chili sauce, and lime wedges.

# Good to know:

01 - Best served right after rolling for the freshest herbs and best tortilla texture.
02 - Cooked vegan beef filling can be refrigerated for up to 3 days.
03 - Use rice paper wrappers and tamari for a gluten-free variation if your vegan beef is also gluten-free.

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