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Laksa, a popular Southeast Asian noodle soup, is traditionally characterized by its rich, aromatic gravy, often made with seafood or meat-based ingredients. However, the rising demand for plant-based diets has led to the innovation of plant-based laksa gravy. This research delves into the development of a plant-based laksa gravy, focusing on unique ingredients such as seaweed, mushrooms, and banana blossom, which replicate the traditional flavors and textures. Our development process involved rigorous testing and refinement, ensuring the highest quality and authenticity. The study also examines consumer acceptance, market trends, and potential health benefits associated with plant-based diets. Additionally, it highlights the product's scalability for commercial distribution and adaptability to different tastes and preferences. This research underscores the potential of plant-based products to innovate and preserve traditional foods like laksa, catering to the growing market of health-conscious and environmentally aware consumers.