A Thai Vegan Specialty
Grilled Thai-Style Palm Hearts are tender and lightly smoky, with a juicy bite and subtle sweetness, brushed with a fragrant Thai marinade. Finished with a gentle char and bright herbs, they’re fresh, savory, and irresistibly moreish, plant-based but deeply satisfying
Ingredients
Serves 2 | Prep 10 min | Grill 6–8 min
1 can or jar hearts of palm, drained and cut lengthwise
1½ tbsp neutral oil (rice bran or sunflower)
1 tbsp Tamari Sauce
1 tsp palm sugar (or light brown sugar)
1 tsp lime juice
½ tsp Thai chili flakes (adjust to taste)
½ tsp toasted sesame oil
Optional aromatics (very lightly used):
Kaffir lime leaf, very finely sliced
Lemongrass (outer layer only, finely minced)
For Garnish
Fresh Thai basil or coriander leaves
Thinly sliced spring onions
Toasted peanuts or cashews (optional)
Marinade
Mix oil, tamari, palm sugar, lime juice, chili flakes, and sesame oil until dissolved.
Instructions
Marinate the palm hearts for 5–10 minutes (they’re delicate—don’t overdo it).
Preheat grill pan or BBQ to medium-high and lightly oil it.
Grill palm hearts cut-side down for 3–4 minutes until lightly charred.
Turn and grill another 2–3 minutes, brushing with remaining marinade.
Remove and finish with herbs, spring onions, and nuts.
Serving Ideas
Serve over jasmine rice or alongside green papaya salad
Excellent as a plant-based BBQ dish
Add a squeeze of fresh lime just before serving
Wine Pairing Suggestions
Riesling Kabinett – Rüdesheim, Rheingau
Racy acidity lifts smoky grill notes and sharpens the limey freshness.
Grüner Veltliner – Wachau, Austria
Crisp, peppery, and herbal; a natural match for char and Thai aromatics.
Gewürztraminer – Riquewihr, Alsace, France
Aromatic and lightly spicy, echoing lemongrass, chili, and subtle sweetness.
Chenin Blanc Reserve – PB Valley, Khao Yai, Thailand
Textured and balanced, handling palm sugar, smoke, and gentle heat with ease.
Shiraz Rosé – PB Valley, Khao Yai, Thailand
Dry, fruity, and refreshing, cooling the grill while keeping things vibrant