Vegan Sticky Rice in Lotus Leaf
Delight your senses with this exquisite Vegan Sticky Rice in Lotus Leaf recipe, a plant-based twist on a classic Asian dish. Featuring fragrant glutinous rice, a savory medley of mushrooms, tofu, and peas, and the subtle earthiness of lotus leaves, this dish delivers a harmonious balance of textures and flavors. Steamed to perfection, the lotus leaves infuse the sticky rice with an irresistible aroma, while soy sauce, sesame oil, and hoisin sauce create a rich umami profile. Perfect for special occasions or a memorable meal, these neatly wrapped parcels of goodness are as stunning to serve as they are delicious to eat. Easy to prepare and completely vegan, this recipe is ideal for those seeking a satisfying, wholesome dish that pairs beautifully with Chinese-inspired sides or simply enjoyed on its own.
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Recipe Information
Ingredients
- 2 cups glutinous rice (sticky rice)
- 4 large lotus leaves
- 1 cup mushrooms (shiitake or button)
- 1 block firm tofu
- 1 cup frozen peas
- 0.5 cup bamboo shoots (optional)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons hoisin sauce
- 0.5 teaspoon ground white pepper
- 1 tablespoon vegetable oil
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 3 stalks scallions (sliced, green and white parts separated)
Instructions
Rinse the glutinous rice under cold water until the water runs clear, then soak it in water for at least 4 hours or overnight.
Soak the lotus leaves in hot water until softened, about 20-30 minutes. Rinse to remove any dirt, then pat dry and set aside.
Drain the soaked rice and cook it in a steamer for about 25-30 minutes or until tender. You may also cook it in a rice cooker if it has a sticky rice setting.
While the rice cooks, prepare the filling. Dice the mushrooms and tofu into small pieces. If using bamboo shoots, cut them into thin strips.
Heat the vegetable oil in a skillet over medium heat. Add the garlic, ginger, and white parts of the scallions, and sauté until fragrant, about 1-2 minutes.
Add the mushrooms, tofu, and bamboo shoots (if using) to the skillet. Cook for 3-4 minutes, stirring occasionally.
Stir in the soy sauce, hoisin sauce, sesame oil, and ground white pepper. Add the frozen peas and cook for another 2 minutes until the peas are heated through and the mixture is well-coated. Remove from the heat and set aside.
Once the sticky rice is cooked, transfer it to a large mixing bowl. Gradually fold in the filling mixture until evenly combined.
Lay one lotus leaf on a flat surface (use two if they are small, overlapping them). Place a quarter of the rice mixture in the center of the leaf. Fold the sides in and roll it into a neat square or rectangular package. Secure with kitchen twine if necessary. Repeat with the remaining leaves and rice mixture.
Place the wrapped parcels into a steamer and steam over medium heat for 20 minutes, allowing the lotus leaves to infuse the rice with their aromatic flavor.
Remove the parcels from the steamer and let cool slightly. Serve warm, garnished with the green parts of the scallions if desired. To eat, unwrap the lotus leaves and enjoy!
Nutrition Facts
Calories |
374 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.0 g | 19% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 7.7 g | 27% | |
| Total Sugars | 7.3 g | ||
| Protein | 21.6 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 634 mg | 49% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 771 mg | 16% | |
*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.
