Vegan Seblak
Dive into the bold and vibrant flavors of Vegan Seblak, a plant-based twist on the iconic Indonesian street food! This hearty and spicy noodle dish swaps the traditional egg and protein with tender tofu, savory soy sauce, and nutritious kale, making it a healthy yet indulgent choice. Featuring chewy rice cakes infused with a fragrant medley of garlic, shallots, red chili, ginger, galangal, and lemongrass, this recipe brings balanced heat and irresistible umami to your plate. Ready in just 35 minutes, it’s perfect for a quick weeknight dinner or a flavorful weekend treat. Garnish with crispy fried shallots and fresh scallions for an extra touch of texture and aroma. Whether you’re a vegan or simply seeking a delicious global comfort food, this Vegan Seblak recipe is sure to spice up your meal rotation!
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Recipe Information
Ingredients
- 200 grams rice cakes
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 3 red chili peppers, seeded and chopped
- 1 teaspoon ginger, minced
- 1 teaspoon galangal, minced
- 1 tablespoon lemongrass, white part only, minced
- 500 milliliters water
- 100 grams kale leaves, chopped
- 150 grams tofu, cubed
- 2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 scallions, chopped
- 2 tablespoons fried shallots (optional)
Instructions
1. Soak the rice cakes in warm water for about 15-20 minutes until they are soft, then drain and set aside.
2. In a large pan, heat the vegetable oil over medium heat.
3. Add the minced garlic, sliced shallots, chopped chili peppers, minced ginger, galangal, and lemongrass. Stir fry until fragrant, around 2-3 minutes.
4. Pour in the water and bring to a simmer.
5. Add the chopped kale leaves and cubed tofu into the pan, simmer for about 5 minutes until the kale is softened and the tofu is heated through.
6. Stir in the soy sauce, sweet soy sauce, salt, and pepper, mixing well to combine all the flavors.
7. Add the drained rice cakes into the pan and stir to coat them with the sauce and spices. Cook for another 5 minutes until the rice cakes are chewy and well absorbed with the sauce.
8. Taste and adjust seasoning with more salt or soy sauce, if necessary.
9. Garnish with chopped scallions and optional fried shallots before serving.
10. Serve hot and enjoy your vegan seblak!
Nutrition Facts
Calories |
1504 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3739 mg | 163% | |
| Total Carbohydrate | 215.4 g | 78% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 21.2 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 852 mg | 66% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2125 mg | 45% | |
*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.
