BEST VEGAN LAKSA EVER!

INGREDIENTS:

LAKSA PASTE:
3 tbsp neutral oil (safflower)
4 cloves garlic
1 clove black garlic
1 stick galangal
2 sticks lemongrass
2 soaked shiitake mushrooms
3 small shallots
1 tbsp dark miso
1 tsp curry powder
1 tbsp MSG
1 tsp turmeric
1 tsp smoked paprika
1 tsp chili flakes
Optional: 1 small red chili, soaked

BROTH:
3 tbsp vegan butter
4 cups vegan chicken broth
1 can organic coconut cream
2 tbsp vegan fish sauce
1 tbsp macadamia butter
1 tbsp coconut sugar
salt+pepper+MSG

TOPPINGS:
1 pack tofu puffs
1 pack rice noodles
1 pack seitan chicken
1 red bell pepper, chopped
2 heads bok or pak choy
1 large carrot, julienned
Optional: vegan shrimp, bamboo shoots

FINISHING:
1/2 lebanese cucumber, shredded
1 tbsp fried crispy shallots
1 wedge lime
1 sprig coriander
dash sambal oelek

INSTRUCTIONS:

1. Blend all laksa paste ingredients together until a paste consistency
2. Fry paste for 10-20mins in vegan butter until darkened and slippery
   
3. Prepare rice noodles as per package
4. Add stock/coconut cream/fish sauce and simmer
5. Add seitan and cook for 5 mins
6. Add bell pepper, bok choy, carrot and any other veggie, and simmer 2 more mins
7. Add macadamia butter and coconut sugar (MSG to taste), stir until dissolved
8. Put noodle serving in bowl, cover with broth, top with cucumber/shallot/lime/coriander