Lamyong Vegetarian Health Food – Dumplings, Nuggets & Prawns

Lamyong Vegetarian Health Food – Dumplings, Nuggets & Prawns

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.

LamyongI 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.

LamyongThey 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.

LamyongMy 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.

MACROS
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

Lamyong



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