7 Lemongrass-Flavoured Vegan Recipes For Your Kids

7 Lemongrass-Flavoured Vegan Recipes For Your Kids

7 Lemongrass-Flavoured Vegan Recipes For Your Kids

7 Lemongrass-Flavoured Vegan Recipes For Your Kids

A citrus-flavoured herb called lemongrass is frequently used in Thai and Vietnamese cooking. It can be used in sauces and marinades, but you'll typically see it in soup and curry recipes. We can help if you're seeking ways to use this fragrant item in your cooking. There are so many fragrant and delicious vegan lemongrass recipes here!

How To Buy Lemongrass

Lemongrass used in cooking has long, thick, green leaves and yellow-white stems that resemble grass. The outer leaves can be particularly tough and challenging. As its name implies, lemongrass has a citrus flavour akin to lemons but without acidity and a more floral aroma.

Use it sparingly in dishes, as it can be overpowering. Most supermarkets now carry fresh lemongrass; if not, check your neighbourhood Asian market for the herb. Although it is more common, dried lemongrass lacks flavour. There is also readily available lemongrass tea.

To determine freshness, look for pretty supple stalks when shopping, ideally with the green leaves still on them (the greener, the better). Avoid using stalks that feel dried out or withered because they are not as fresh; however, you can revive limp stalks by soaking them in ice water for a few minutes before using them.

Storing Lemongrass

Keep fresh lemongrass loosely wrapped in just-damp paper towels in the refrigerator for a week to ten days.

The herb freezes beautifully for longer-term storage. Trim their leaves and root end, place whole stalks on a cookie sheet and freeze, giving them room to spare so they don't stick together. After freezing, transfer to a freezer-safe container. In the same manner, freeze lemongrass slices.

Additionally, you can prepare and store lemongrass paste by blending trimmed, thinly-sliced lemongrass with a small amount of water, then pouring the mixture into ice cube trays and freezing them until solid. For long-term storage, transfer your lemongrass cubes to a freezer-safe zip-top bag. Lemongrass can also be dried and used in soups or teas.

Lemongrass Nutrition Facts

One ounce of lemongrass contains:

  • Calories: 30
  • Protein: 1 gram
  • Fat: 0 grams
  • Carbohydrates: 7 grams
  • Fiber: 0 grams
  • Sugar: 0 grams

Lemongrass also contains iron, calcium, and vitamin C. Iron is an essential component of hemoglobin, a vital substance that transfers oxygen from your lungs to your blood.

Vegan Lemongrass Recipes

Vegan Lemongrass Tofu Banh Mi

1. Vegan Lemongrass Tofu Banh Mi

A fresh loaf of wheat-flour bread will perform fine here, but the light, crisp-shelled baguettes that are popular in Vietnam are frequently produced with rice flour.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 4

Ingredients For The Tofu Banh Mi

  • Smoked tofu, sliced: 400 g
  • Red chillis, finely chopped: 2
  • Garlic cloves, finely chopped: 3
  • Fresh ginger root: 1-inch
  • Lemongrass stalks, trimmed and finely sliced: 2
  • Vegetarian “Fish” sauce: 2 tablespoons
  • Palm sugar: 1 tablespoon
  • Freshly ground white pepper: ¼ teaspoon
  • Peanut oil or other flavourless oil: 1 tablespoon
  • Small baguettes: 2
  • Mayonnaise: 3 tablespoons
  • Small cucumber, sliced on the diagonal: ½
  • Quick Vietnamese Pickles: 1 batch
  • Sea salt: ½ tablespoon or to taste
  • A handful of sprigs of cilantro

Ingredients For The Vietnamese Pickles

  • Unrefined superfine sugar: ½ cup
  • Sea salt: ½ teaspoon
  • Rice wine vinegar: 180 ml
  • Peeled and shredded carrots: 200 g

Ingredients For The Vegan Fish Sauce

  • Dried mushrooms: ¼ cup
  • Salt: 2 tablespoons
  • Umeboshi plums: 2
  • Miso paste: 1 teaspoon
  • Light soy sauce: ⅓ cup

Method For The Banh Mi

  1. With paper towels, completely dry the tofu slices. A bowl should combine with the “fish” sauce, sugar, ginger, garlic, and chillies if you have the time. Set aside 30 minutes while lightly sprinkling with salt and white pepper. Set a sizable frying pan or wok over medium-high heat. The tofu mixture should be added after the oil. Slices should be glazed and caramelized after being seared for 2 to 3 minutes on each side. Get rid of the heat.
  2. Warm the baguettes thoroughly on a low broiler, rotating them frequently until the edges are crisp and the interiors are only warm. Warm baguettes should be split apart, then cut in half to create four split pieces. Spread more “fish” sauce inside before adding cucumber slices and mayonnaise.
  3. Put some tofu, a few cilantro sprigs, and a lot of drained pickles. Serve hot and drizzle with any remaining tofu pan juices.

Method For The Pickles

  1. Stir until the sugar dissolves; add the sugar, salt, and vinegar to ½ cup (100 ml) of water in a bowl. After adding the vegetables, wait two hours.
  2. The pickles can either be refrigerated for two to three weeks or drained and consumed at this point (rinse them for an even milder flavour). The longer days pass, the stronger their flavour will be.

Method For The Vegan Fish Sauce

  1. With the back of a spoon, roughly mash the mushrooms, beans, plums, and miso paste after covering them with 3/4 cup (200 ml) of freshly heated water.
  2. Ten minutes should be set aside to soak. Add the soy sauce after pressing firmly through a fine strainer to extract the soaking water.
  3. Place in a fresh jar and seal. It will keep for a few weeks if you chill it.

Vegan Tempeh, Lemongrass, And Broccoli Coconut Curry

2. Vegan Tempeh, Lemongrass, And Broccoli Coconut Curry

This recipe contains protein from tempeh and edamame and includes vegetables like broccoli, potatoes, and green beans. Lemongrass, which provides depth and layers of subtle flavours, elevates the coconut broth.

Prep time: 20 minutes | Cook time: 40 minutes | Total time: 60 minutes | Servings: 7

Ingredients For The Curry

  • Broccoli florets: 1 cup
  • Small potatoes: 3
  • Green beans: 1 cup
  • Edamame: 1 cup
  • White onion: ½
  • Tempeh or tofu: ½ block
  • Coconut milk: 1 can
  • Curry powder: 1 tablespoon
  • Turmeric: 1 tablespoon
  • Ginger or ginger powder: 1 teaspoon
  • Lemongrass: 1 teaspoon
  • Salt: 1 teaspoon
  • Soy sauce or tamari: 1 tablespoon

Ingredients For The Topping

  • Red cabbage
  • Red pepper
  • Black sesame seeds

Ingredients For Serving

  • Basmati or jasmine rice (optional)


  1. Potatoes should be boiled for 10 minutes, and edamame for 3 minutes.
  2. The tempeh is cooked on all sides and then set aside. With a splash of water, sauté the small-cut onion until it turns translucent. Put all the spices in now. Pour the coconut milk once the time has passed. Add all the veggies, including the potatoes and the soybeans, from the edamame pods, after allowing it to come to a boil.
  3. Add the soy sauce and a teaspoon of salt.
  4. Simmer it for about a half-hour to reduce the coconut milk. When finished, incorporate the tempeh pieces, red cabbage, red pepper, and black sesame seeds.
  5. Combine with rice (optional). Enjoy!

Vegan Peach And Lemongrass Shrub

3. Vegan Peach And Lemongrass Shrub

This zingy peach and lemongrass shrub makes the perfect mocktail base for a warm summer night. The mild citrus flavour of the lemongrass balances out the sweetness of the peaches and maple syrup, while an assertive tang from the apple cider vinegar unites everything. Additionally, shrubs (drinking vinegar) are excellent for your gut's general health and your digestive system.

Prep time: 30 minutes | Cook time: 40 minutes | Total time: 70 minutes | Servings: 4


  • Diced peaches: 2-3
  • Lemongrass: 2-3 stalks
  • Maple syrup: ⅔ cup
  • Apple cider vinegar: 1 cup
  • Sparkling water to serve


  1. To start warming the apple cider vinegar, place it in a saucepan over medium heat. After adding the lemongrass, crush it with a muddler or the end of a wooden spoon in a clean, quart-sized jar.
  2. Add the maple syrup and peaches. To break down the fruit, mash them with the muddler. Pour the vinegar over the fruit and syrup combination as soon as it starts to steam. After the shrub has had a chance to cool for 30 minutes, cover it with a lid, give it a quick shake, and put it in the fridge for at least 24 hours—or longer if you have the time.
  3. When the shrub is ready to be used, drain off any fruit solids and then throw them away or compost them. To enjoy, combine the shrub and sparkling water in a 1:1 ratio.

Vegan Lemongrass Pho

4. Vegan Lemongrass Pho

This sleek, light pho is incredibly refreshing and perfect for feeding a large group. This pho's wonderful flavour is enhanced with the ideal combination of lemongrass and ginger, and the substantial rice noodles are then topped with flavourful broth.

Prep time: 10 minutes | Cook time: 15 minutes | Total time: 25 minutes | Servings: 10


  • Water: 8 cups
  • Yellow onion, sliced: 1
  • Garlic, peeled and sliced: 3 cloves
  • Olive oil: 1 tablespoon
  • Mushrooms, sliced: 3
  • Green onion, diced: 3 stalks
  • Jalapeño, sliced: ⅓
  • Ginger, peeled and sliced: ½-inch
  • Lemongrass, sliced: ⅓ stalk
  • Himalayan salt: ¾ teaspoon
  • Lime juice: ½
  • Thick rice noodles


  1. Slices of yellow onion are cooked in hot oil until they appear transparent.
  2. Bring the mixture to a boil after adding water and bouillon.
  3. Add the garlic, ginger, lemongrass, salt, lime juice, jalapeño, and mushrooms after lowering the heat to a simmer.
  4. For ten minutes, let it simmer.
  5. Rice noodles and green onions should be added before turning off the heat.
  6. Once the noodles are soft, serve the vegan lemongrass pho.

Lemongrass Tofu Burgers

5. Lemongrass Tofu Burgers

This lemongrass tofu burger is the ideal illustration of the pleasure that results from the fusion of two cuisines! This burger has a conventional appearance, but, despite having a lot of bamboo shoots and wasabi mayo on the buns, it has Eastern Asian elements. Yum!

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 8

Ingredients For The Lemongrass Tofu

  • Firm tofu: 7 ounces
  • Freshly minced lemongrass: 2 tablespoons
  • Freshly minced or grated ginger: 1 teaspoon
  • Olive oil or sesame oil: 4 tablespoons
  • Maple syrup: 4 tablespoons
  • Rice vinegar: 1 tablespoon
  • Lemon pepper: 1 teaspoon
  • Soy sauce: 1 teaspoon

Ingredients For The Wasabi Mayo

Ingredients For The Assembly

  • Sesame burger buns: 2
  • Lots of pea shoots or alfalfa sprouts


  1. Press the tofu between a couple of pieces of paper towel after draining. Lemongrass, ginger, oil, maple syrup, vinegar, pepper, and soy sauce are all combined in a bowl. Tofu is cut into pieces and added to the marinade. Give it 10 minutes to absorb the marinade.
  2. Mix the ingredients for the mayonnaise in the interim. As you go, gradually add the wasabi to customize the flavour to your liking. Turn on medium-high heat in a skillet. Slices of tofu are added to the pan, along with some olive oil. Leave a few pieces of lemongrass and ginger behind.
  3. Pour the marinade through a small sieve or strainer when the tofu has been completely removed from it. Keep the pure marinade, throw away the chunks, and drizzle it slowly over the tofu in the pan.
  4. Cook each side for 3 to 5 minutes.
  5. Toast two hamburger buns. Generously, spread both sides with wasabi mayonnaise, top with slices of tofu and heaps of pea shoots, and serve.

Coconut Lemongrass Ramen

6. Coconut Lemongrass Ramen

Coconut milk, lemongrass, and kaffir lime flavour this thick, savoury, and creamy ramen. With hints of star anise, ginger, and lemon-lime.

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes | Servings: 4


  • Neutral-flavoured oil such as coconut oil: 2 tablespoons
  • Fresh ginger, finely chopped: 1-inch
  • Garlic: 3 cloves, finely chopped
  • Cremini mushrooms: 1½ cups
  • Crumbled meat substitute: 1 cup
  • Kosher salt: ½ teaspoon
  • White onion: ½
  • Lemongrass stalk: 1
  • Miso paste: 2 tablespoons
  • Kaffir lime leaves: 6
  • Whole star anise: 4
  • Full-fat coconut milk: 1 cup
  • Water: 6 cups
  • Salt: ¾ teaspoon
  • Ramen noodles: 2 blocks
  • Extra firm tofu: 14 oz
  • Tamari or low-sodium soy sauce: 1 tablespoon


  1. Set the oven to 425°F. Use silicone baking mats or parchment paper to line a baking pan. Drain and press the tofu. Place the tofu on the baking sheet after cutting it into small cubes. Bake the crisps for 35 minutes. Make the broth while the tofu bakes. In a large pot, heat 2 tablespoons of oil to medium-high heat. Add mushrooms, ginger, and garlic. Salt to taste and add crumbled vegan sausage. Stir. Cook for 5 to 6 minutes until the sausage and mushrooms are golden brown and fragrant.
  2. Deglaze the mixture with 1 tablespoon of water if it feels dry. To bruise the lemongrass core, hit it with a mallet or rolling pin. Together with the onion, put it in the pot.
  3. Mix miso paste and 4 tablespoons of water in a small bowl. Add the pot's star anise, coconut milk, water, salt, and lime leaves. Boiling the soup for a few minutes, lowering the heat to medium, covering it, and simmering for 30 minutes. Adding salt is optional.
  4. Place a sizable glass bowl on top of a mesh sieve. Pour the broth over the sieve carefully to separate the liquid from the particles. Refill the pot with the liquid. Ramen noodles are added once the soup comes to a boil. Cook for 5 to 6 minutes until ramen noodles are thoroughly heated. One tablespoon of oil with a neutral flavouring is heated in a small skillet over medium-high heat.
  5. Add 1 tablespoon tamari and baked tofu. Give it a quick toss, cook for only 2 minutes, caramelize the edges, and get a little crunch on the tofu.
  6. Ramen should be served with sesame seeds, chopped vegetables, fresh cilantro, and baked tofu.

Green Curry Lemongrass Risotto

7. Green Curry Lemongrass Risotto

This traditional Italian risotto has been given a Thai twist by using coconut milk, green curry paste, and tons of vegetables. Use full-fat coconut milk in this recipe because combining the Arborio rice's inherent creaminess and the coconut milk's creaminess is divine.

Prep time: 30 minutes | Cook time: 35 minutes | Total time: 65 minutes | Servings: 4


  • Coconut oil, divided: 2 tablespoons
  • Yellow onion, diced: ½
  • Garlic, finely chopped: 2 cloves
  • Fresh lemongrass: 2 tablespoons
  • Salt: ½ teaspoon
  • Black pepper: ½ teaspoon
  • Arborio rice: 1½ cups
  • Green curry paste: 3 tablespoons
  • Vegetable broth: 4 cups
  • Full-fat coconut milk: 13½ oz
  • Red bell pepper: 1 medium
  • Frozen peas: 1 medium
  • Scallion: 1
  • Fresh cilantro: 2 tablespoons
  • Lime Juice: ½ lime
  • Chopped basil: 1 tablespoon


  • Over medium-high heat, liquefy 1 tablespoon of the coconut oil in a big, deep skillet or pot. When the onion is transparent and beginning to turn brown on the edges, add it to the pan along with the garlic, lemongrass, ¼ teaspoon salt, and ¼ teaspoon of black pepper.
  • Sauté for 4 to 5 minutes, stirring constantly. For 3 to 4 minutes, add the Arborio rice and curry paste, stirring regularly to prevent burning. Turn up the heat to high, add 2 cups of vegetable broth, and bring the mixture to a boil. As the liquid is absorbed, reduce the heat to medium-low and simmer. Stirring regularly is essential. Add the remaining 2 cups of rice once the mixture has absorbed all the liquid.
  • Add the remaining 2 cups of vegetable broth once the rice mixture has soaked up all the liquid. Simmer for 10 to 15 minutes, stirring often. Add the coconut milk once the broth has been absorbed, and cook for 10 to 15 minutes or until the rice is creamy and soft.
  • While the rice is cooking, combine the bell pepper, zucchini, carrots, remaining ¼ teaspoon of salt, and remaining ¼ teaspoon of black pepper in a large nonstick skillet with the remaining 1 tablespoon of coconut oil. Until the vegetables are soft but still somewhat crisp, sauté for 5 to 6 minutes. Add the peas and stir until heated through 1 to 2 minutes.
  • Add the basil, lime juice, cilantro, and scallion. Add more black pepper and salt to taste. Add extra cilantro, basil, and lime wedges to the risotto before serving.


Some bacteria and yeast may be less likely to grow if lemongrass is present. In addition, lemongrass is thought to contain compounds that reduce fever, lower blood sugar and cholesterol levels, stimulate the uterus and menstrual flow, and have antioxidant properties. Try to keep lemongrass in your daily meal.

Do you only have a small garden area, or do you live in an apartment? You can still grow lemongrass.  Please check out my blog about the Easy Steps To Grow Lemongrass In A Container.

I trust you enjoyed this article about the 7 Lemongrass-Flavoured Vegan Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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