Vegan Ayam Rica-Rica
Introducing Vegan Ayam Rica-Rica, a fiery Indonesian-inspired delight reimagined for plant-based food lovers! This vibrant dish substitutes traditional chicken with succulent plant-based pieces, perfectly absorbing the bold, aromatic chili paste made from red chilies, bird’s eye chilies, shallots, garlic, and ginger. Infused with the tropical fragrance of lemongrass, kaffir lime leaves, and zesty lime juice, this recipe balances smoky heat, tangy acidity, and subtle sweetness. Cooked to perfection in rich coconut oil and finished with fresh coriander, this vegan rendition is an irresistible showcase of bold Southeast Asian flavors. Ready in less than an hour, it’s ideal served with steamed rice for a satisfying, wholesome meal. If you’re seeking a flavorful vegan twist on Ayam Rica-Rica, this recipe is your answer! Perfect for those craving spicy, plant-based cuisine.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 400 grams plant-based chicken pieces
- 6 pieces red chilies
- 4 pieces bird's eye chilies
- 6 cloves shallots
- 4 cloves garlic
- 1 inch ginger
- 1 stalk lemongrass
- 3 leaves kaffir lime leaves
- 1 large tomato
- 2 tablespoons lime juice
- 2 tablespoons soy sauce
- 3 tablespoons coconut oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 100 milliliters water
- 1 bunch coriander
Instructions
Prepare the chili paste by blending red chilies, bird's eye chilies, shallots, garlic, and ginger together until smooth.
Heat coconut oil in a large pan over medium heat. Add the blended chili paste and sauté for about 5 minutes until fragrant.
Lightly bruise the lemongrass stalk and add it to the pan along with the kaffir lime leaves. Stir well to combine the flavors.
Dice the tomato and add it to the pan, cooking until it softens and blends into the mixture.
Add the plant-based chicken pieces to the pan, tossing them to coat evenly with the spicy mixture.
Stir in the lime juice, soy sauce, salt, sugar, and water. Reduce the heat to low and let it simmer for 15-20 minutes, allowing the flavors to meld and the sauce to thicken.
Taste and adjust seasoning with more salt or lime juice if needed.
Remove the lemongrass and kaffir lime leaves before serving.
Serve hot, garnished with fresh coriander, alongside steamed rice or your preferred side dish.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.3 g | 58% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5374 mg | 234% | |
| Total Carbohydrate | 79.6 g | 29% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 25.8 g | ||
| Protein | 18.9 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 28.8 mg | 160% | |
| Potassium | 3544 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
