How to make THAI PAPAYA SALAD VEGAN without losing authenticity

INGREDIENTS
2-3 cups of shredded green papaya
2-3 garlic cloves
1 tbsp palm sugar
1 tbsp fermented black soy bean paste
1/4 cup roasted peanuts
1 tbsp vegan/vegetarian fish sauce
5 long bean stalks, cut into 1 inch pieces
5-7 cherry tomotoes, cut into halves
1 lime, with the core cut out

1. Peel and shredded the green papaya. If you don't have a shredder, you can use a mandolin with the shredding setting.
2. Give the shredded green papaya an ice bath in a bowl with water and ice. Set aside until later.
3. Next, using a mortar and pestle, smash up the garlic cloves until it starts to look like a paste.
4. Add the palm sugar and smash up those ingredients together.
5. Add the fermented black soy beans and smash it all up even more.
6. Add the roasted peanuts and smash, smash, smash making sure you don't turn the peanuts into a peanut paste. You'll want small chunks of peanuts for this dish.
7. Add the vegan/vegetarian fish sauce and continue to combine all the ingredients. You can use a spoon as well to mix everything up.
8. Add the cut up long beans and smash away. You don't want to over smash the long beans, just slightly soften them up. If you can't find long beans at your grocery store, feel free to use string beans, just make sure to blanch them first.
9. Add the cherry tomatoes and incorporate them into the rest of the ingredients.
10. Strain your shredded papaya and throw them into the mortar and pestle combining all the ingredients. Make sure to use your spoon to scrap up all that goodness at the bottom of the mortar and pestle.
11. Enjoy!!!