Vegan Tod Man Moo (Thai Meat Patties)
Tod Man Moo is a deliciously flavorful Thai pork patty that is flavored with kaffir lime leaves and red curry paste. It’s often served with sweet chili sauce for dipping. I first had it at a local Thai restaurant where they incorporated shredded coconut into the meat mixture before cooking. I decided to make a vegan version using the new Beyond Beef Plant-Based Ground.
Instead of the sweet chili sauce, I served these with a spicy peanut sauce. Peanut sauce is life, amiright? However, if you would prefer to serve these with another dipping sauce, feel free. You do you.
I had these with some toasted coconut rice on the side, which was amazing. I made this by simply warming some leftover jasmine rice up in a skillet with some coconut milk and a hefty sprinkling of toasted coconut.
Now, recipe time. If you make these, tag me on Instagram @Bitchy_Baker <3
Vegan Tod Man Moo (Thai Meat Patties)
Yield: 20-21 patties and about 1 cup of sauce
Time: 1 Hour or Less
Tod Man Moo Ingredients:
1 package Beyond Beef Plant-Based Ground
2 tablespoons red curry paste (check label to ensure it’s vegan, I used Thai Kitchen brand)
1 tablespoon soy sauce
1 tablespoon finely chopped fresh ginger
1 tablespoon finely chopped fresh kaffir lime leaves (see note)
2 tablespoons thinly sliced green onion
1 tablespoon coconut sugar (or substitute brown sugar)
1/3 cup unsweetened finely shredded coconut, toasted (see note)
1 inch piece of lemongrass, bruised and finely chopped
2 cloves garlic, minced
1-2 tablespoons neutral-flavored oil, such as vegetable or grapeseed
Peanut Sauce Ingredients:
½ cup creamy natural peanut butter
2 tablespoons soy sauce
Juice of one lime, about two tablespoons
2 tablespoons maple syrup (or substitute brown sugar)
1 tablespoon chili garlic sauce (or substitute sriracha, reduce if sensitive to heat)
Thumb-sized piece of fresh ginger, finely chopped or grated
2 cloves garlic, minced or grated
1 teaspoon toasted sesame oil
3-4 tablespoons hot water
Tod Man Moo Directions:
1.) Combine all ingredients for the Tod Man Moo together in a bowl. Mix until thoroughly combined.
2.) Portion the mixture out into balls, each portion should be two tablespoons each. Flatten the balls slightly to form patties.
3.) Heat oil in a large nonstick skillet over medium-high heat. Add the patties to the pan, leaving room in between to flip them. Cook on first side for 3-4 minutes, or until a an even crust has formed. Flip, and cook for another 3-4 minutes on the other side.
4.) Preheat oven to 350 F. Transfer the patties to a parchment-lined baking tray. Bake the patties for about 10 minutes. Remove from oven. Serve with peanut sauce or sweet chili sauce.
Peanut Sauce Directions:
1.) Combine all ingredients for peanut sauce in a blender, beginning with a lesser amount of water. Blend on high until smooth and creamy. Adjust thickness with more water to reach your desired consistency. Serve and enjoy!
Note: You may also whisk the ingredients together by hand. However, there may be some chunks from the ginger and garlic. You can grate the garlic and ginger to give it a smoother consistency.
1.) You can usually find fresh kaffir lime leaves in the produce section at your local Asian market. Sometimes they’ll carry a dried version as well. If you can’t find fresh, dried lime leaves will work as well. I’ve also spotted dried kaffir lime leaves at places like World Market. If you can’t find any in stores near you, you can buy them online. They’re available on Amazon here.
2.) To toast the coconut, spread the shredded coconut on a sheet tray and bake for about 5 minutes in a 350 F oven. It should be an even light brown color. You can also do this in a dry skillet over medium heat, stirring constantly until evenly browned.
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