Vegan Lontong
Discover the delightful flavors of **Vegan Lontong**, a plant-based take on this beloved Southeast Asian dish that's both comforting and aromatic. This recipe features tender cubes of lontong—traditionally pressed and set glutinous rice—served alongside a rich, creamy coconut curry brimming with vibrant vegetables like green beans, carrots, and cabbage. Fragrant ingredients like lemongrass, pandan leaves, galangal, and kaffir lime create layers of flavor, while golden pan-fried tofu adds a satisfying protein boost. Perfect for a hearty yet wholesome meal, this gluten-free and dairy-free dish comes together with a mix of traditional cooking techniques and modern convenience. Serve it warm as a main course for dinner or a crowd-pleasing addition to any vegan-friendly feast!
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Recipe Information
Ingredients
- 300 grams Glutinous rice
- 3 leaves Pandan leaves
- 500 ml Water
- 400 ml Coconut milk
- 2 stalks Lemongrass stalks
- 1 teaspoon Turmeric powder
- 4 leaves Kaffir lime leaves
- 2 slices Galangal
- 200 grams Tofu, firm
- 150 grams Green beans
- 1 large Carrot, sliced
- 1 cup Cabbage, chopped
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 2 large Shallots, chopped
- 4 cloves Garlic cloves, minced
- 2 tablespoons Cooking oil
Instructions
To prepare the lontong rice cakes, mix glutinous rice with water and insert pandan leaves. Use a large pot, and make sure the water fully covers the rice. Bring to a boil, then lower to a simmer. Cook for about 30-40 minutes until rice turns into a thick porridge consistency.
Once the rice is cooked, line a small rectangular or square baking dish with plastic wrap. Pour the rice into it, spread it evenly, and press down firmly. Fold over the plastic wrap to cover. Allow it to cool then refrigerate for at least 1 hour until set.
For the curry, heat cooking oil in a large pan over medium heat. Add chopped shallots and garlic and sauté for 2-3 minutes until fragrant.
Add turmeric powder, smashed lemongrass stalks, sliced galangal, and kaffir lime leaves to the pan, stir-frying for another 2 minutes.
Stir in coconut milk, bring to a simmer, and add green beans, carrots, and cabbage. Simmer for about 15 minutes until vegetables are cooked through.
Meanwhile, cut tofu into bite-sized cubes and pan-fry with a little oil until golden brown. Set aside.
Add the fried tofu to the vegetable curry, and season with salt to taste. Let it simmer for an additional 5 minutes to allow flavors to meld.
Slice the cooled, set lontong cake into cubes.
To serve, place lontong cubes in a bowl and generously pour the coconut and vegetable curry over the top. Garnish with additional fresh herbs if desired, and enjoy!
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.0 g | 94% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 17.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3432 mg | 149% | |
| Total Carbohydrate | 187.8 g | 68% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 48.7 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1707 mg | 131% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3069 mg | 65% | |
*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.
