Vegan Lotus Leaf Rice
Transform your dining experience with the aromatic and satisfying Vegan Lotus Leaf Rice, a plant-based twist on the classic Asian dish. Encased in fragrant, steamed lotus leaves, each parcel reveals tender glutinous rice infused with savory soy sauce, sesame oil, and hints of ginger. Packed with a colorful medley of shiitake mushrooms, tofu, green peas, and carrots, this dish is a feast for both the eyes and the palate. Perfect for serving as a centerpiece at gatherings or a cozy dinner, this recipe balances authentic flavor and healthy ingredients in under two hours. Add a touch of culinary artistry to your table with this vegan steamed delight!
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Recipe Information
Ingredients
- 4 large leaves Dried lotus leaves
- 2 cups Glutinous rice (sticky rice)
- 2.5 cups Water
- 1 cup Shiitake mushrooms
- 200 grams Firm tofu
- 4 tablespoons Soy sauce
- 2 tablespoons Sesame oil
- 0.5 cup Green peas
- 1 medium Carrot, diced
- 2 stalks Green onions, finely chopped
- 1 tablespoon Ginger, minced
- 1 teaspoon Salt
- 0.5 teaspoon White pepper
Instructions
Start by rinsing the glutinous rice under cold water until the water runs clear. Drain and set aside.
Soak the dried lotus leaves and the shiitake mushrooms in warm water for about 30 minutes. Once softened, drain excess water. Trim off any tough stems from the mushrooms and slice them thinly.
Cut the firm tofu into small cubes and set aside.
In a large skillet over medium heat, add 1 tablespoon of sesame oil. Add the ginger and sauté until fragrant, then add the sliced shiitake mushrooms, diced carrot, and tofu cubes. Stir-fry for about 5 minutes.
Add the green peas to the skillet, along with 3 tablespoons of soy sauce, salt, and white pepper. Mix well and cook for another 2-3 minutes. Remove from heat and set aside.
In a pot, combine the sticky rice and 2.5 cups of water. Bring to a boil, then lower the heat, cover, and let it simmer for about 20 minutes or until the water is absorbed and the rice is tender.
Once the rice is cooked, gently fold in the cooked vegetable and tofu mixture along with the finely chopped green onions.
Place a lotus leaf on a clean surface. Spoon a quarter of the rice mixture into the center of the leaf. Fold the leaf over the filling to create a neat parcel. Secure with kitchen twine if necessary. Repeat with the remaining leaves and filling.
Prepare a steamer and bring water to a boil. Steam the lotus leaf packages for about 30 minutes, ensuring they remain sealed.
Remove from the steamer and let cool slightly before serving. Unwrap the lotus leaves and enjoy the aromatic rice.
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 11.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4772 mg | 207% | |
| Total Carbohydrate | 116.7 g | 42% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 11.9 g | ||
| Protein | 41.8 g | 84% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 435 mg | 33% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1307 mg | 28% | |
*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.
