Vegan Bakso Kuah
Discover the bold and heartwarming flavors of Vegan Bakso Kuah, a plant-based twist on Indonesia’s iconic meatball soup. This recipe features tender vegan "meatballs" made from a satisfying blend of firm tofu, oyster mushrooms, and tapioca flour, delicately seasoned with garlic, soy sauce, and white pepper. Simmered in a fragrant vegetable broth infused with kaffir lime leaves, celery, and subtle hints of sugar and salt, this dish is a comforting bowl of flavor-packed goodness. Garnished with crispy fried shallots, fresh coriander, and a squeeze of lime, it’s perfect for cozy dinners or as a nourishing meal on cooler days. Serve it with noodles for added heartiness, and enjoy a lighter, cruelty-free take on this Indonesian classic that’s brimming with umami!
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Recipe Information
Ingredients
- 400 grams Firm tofu
- 200 grams Oyster mushrooms
- 100 grams Tapioca flour
- 2 tablespoons Nutritional yeast
- 3 tablespoons Soy sauce
- 2 Garlic cloves
- 1 teaspoon White pepper powder
- 2 tablespoons Vegetable oil
- 1.5 liters Vegetable stock
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 5 Kaffir lime leaves
- 2 stalks Celery, finely chopped
- 1 Lime, cut into wedges
- 3 tablespoons Fried shallots
- 1 small bunch Fresh coriander
- 200 grams Noodles (optional for serving)
Instructions
1. Begin by preparing the vegan 'meatballs': Drain and press the tofu to remove excess moisture. Crumble it into a large mixing bowl.
2. Finely chop the oyster mushrooms and add them to the bowl with the tofu.
3. Add the tapioca flour, nutritional yeast, soy sauce, finely minced garlic, and white pepper to the tofu and mushroom mixture. Stir until well combined. The mixture should be sticky and hold together. Adjust consistency by adding a bit more tapioca flour if necessary.
4. Form the mixture into small balls, about 2 cm in diameter, and set aside on a plate.
5. In a large pan over medium heat, add the vegetable oil. Once hot, gently fry the vegan 'meatballs' until they are golden brown on all sides. Remove from the pan and set aside.
6. To prepare the broth, pour the vegetable stock into a large pot and bring it to a simmer.
7. Add the sugar, salt, kaffir lime leaves, and chopped celery to the broth. Let it simmer for 10 minutes to infuse the flavors.
8. Add the vegan 'meatballs' to the simmering broth. Allow them to cook for an additional 10 minutes.
9. Optional: If using noodles, cook them according to package instructions, then divide them into serving bowls.
10. To serve, ladle the broth and 'meatballs' over the noodles (if using) in bowls.
11. Garnish each bowl with lime wedges, a sprinkle of fried shallots, and fresh coriander.
12. Serve hot, and enjoy your vegan Bakso Kuah!
Nutrition Facts
Calories |
2051 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 21.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7856 mg | 342% | |
| Total Carbohydrate | 283.2 g | 103% | |
| Dietary Fiber | 39.3 g | 140% | |
| Total Sugars | 42.8 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1020 mg | 78% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 5237 mg | 111% | |
*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.
