Love you long time, Lamyong.
Mock meats have come leaps and bounds over the years, and Lamyong is a leader in the field.
Lamyong offer a huge range of vegan products, full of delicious flavour and incredible texture.
I was very fortunate to try Lamyong Vegetable Dumplings, Vegetarian Soy Nuggets and Vegetarian Prawns.
I first tried Lamyong Vegetable Dumplings. They were pale, plump and oval in shape. They can be cooked a variety of ways – steamed, pan fried, boiled or heated in a hot pot. I pan fried my first batch, creating delicious golden-brown sticky bits on the chubby dumplings. They held their shape well, particularly given I hadn’t my usual pan handy.
I added them to a richly-spiced broth, and topped them with spring onions, bean sprouts and a few fried shallots.
They tasted divine. Probably the best vegan dumplings I’ve ever had the pleasure of eating. They had such a mouthful – crammed full of veggies – cabbage, celery, ‘shroom and ginger, as well as non-GMO soy protein.
The Lamyong Vegetarian Soy Nuggets weren’t a typical “chicken” nugget. They weren’t crumbed for starters. Instead they were juicy morsels or “nuggets” with a mouth-watering chickeny flavour. You could really sink your teeth into them, and get a satisfying chew. They were far from dry or crumbly.
They were also so easy to cook. I first cooked them in a pan and made vegan Singapore noodles with carrots, red capsicum and a simple sauce of soy, curry powder, garlic, ginger, stock, sriracha and lime. They grabbed hold of the sauce and suited the dish perfectly.
The next time I cooked Lamyong Soy Nuggets, I was feeling lazy – I just tipped them out onto a plate and put them in the microwave for a couple of minutes. Again, juicy juicy morsels.
Lamyong Soy Nuggets were predominantly made from soy and seasonings, and had a pleasing protein content (18 per cent!).
Lamyong Vegetarian Prawns were very impressive – and amazingly prawny! To be honest, I’d never been a huge fan of prawns in my pre-vegan days, but these vegan prawn impressed. They were fishy, but not pungently so, and just looked so much the part.
For my first taste test, I wanted to try making a vegan surf and turf. I made some seitan steaks, and topped them with three Lamyong Vegetarian Prawns and made a creamy garlic sauce.
The texture was quite firm and little squeaky, but cut easily.
My next experiment with Lamyong Vegetarian Prawns was a modern prawn cocktail, with fresh orange, avocado, corn and my attempt at a vegan thousand island dressing. I served it to some seafood fans and they were wowed.
These prawn stars were made mostly from konjac, a native Asian plant with an underground starchy stem that is used as a flour and jelly. I was very familiar with konjac (or shirataki), eating it frequently as a very low calorie noodle option. The prawns had more carbs than those noodles though, but were also very low in fat (and also protein).
Lamyong have a mega range, and not just of mock meats, but also sauces, curry pastes, various types of textured vegetable protein and more. There’s something to please everyone – vegans and omnivores, and even the fussiest of eaters.
Loving the Lamyong. Long time.
Find them here.
Lamyong Vegetable Dumplings (per 100g): 196kcal // 33.6g C (incl 0.4g sugar) / 2.5g F / 9.7g P
Lamyong Vegetarian Soy Nugget (per 100g): 282kcal // 12.0g C (incl 4.0g sugar) / 20.0g F / 18.0g P
Lamyong Vegetarian Prawns (per 100g): 110kcal // 19.4g C (incl <0.01g sugar) / 2.6g F / 2.4g P