Vegetarian Lontong
Indulge in the comforting flavors of Southeast Asia with this Vegetarian Lontong recipe, a plant-based twist on a traditional Indonesian favorite. This dish features tender rice cakes made from perfectly steamed rice logs, served with a vibrant medley of carrots, potatoes, green beans, and cabbage simmered in a creamy, aromatic coconut milk sauce infused with turmeric, lemongrass, and coriander. Sweet shallots and garlic add depth, while bay leaves elevate the rich, fragrant broth. The recipe is both hearty and wholesome, making it a satisfying vegan option for your next meal. Easy to prepare and bursting with bold flavors, Vegetarian Lontong is a crowd-pleaser perfect for weeknight dinners or special occasions.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 grams Rice
- 400 ml Coconut milk
- 600 ml Water
- 2 large, diced Carrot
- 2 medium, diced Potato
- 100 grams Green beans
- 100 grams, shredded Cabbage
- 3 cloves, minced Garlic
- 5 small, sliced Shallots
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 stalk, bruised Lemongrass
- 2 Bay leaves
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
Instructions
Start by making the lontong (rice cakes). Rinse the rice under cold water until the water runs clear. Divide it into four pieces of banana leaf or small heatproof bags. Wrap tightly to form a log and secure the ends with string.
Bring 600 ml of water to a boil in a large saucepan. Add the rice packages, ensuring they are fully submerged, and simmer for about 45 minutes to 1 hour. The rice should be firm and fully cooked.
While the rice is cooking, heat 2 tablespoons of vegetable oil in a large pan over medium heat.
Add the minced garlic and sliced shallots to the pan and sauté until fragrant and golden brown, about 3-4 minutes.
Add the turmeric powder, coriander powder, and bruised lemongrass. Stir well for another 1-2 minutes until the spices release their aromas.
Pour in the coconut milk and bring the mixture to a gentle simmer.
Add the diced carrots, potatoes, and green beans. Stir to coat the vegetables with the coconut sauce.
Add the bay leaves and salt, and let the vegetables simmer for about 15 minutes until they are tender.
Finally, stir in the shredded cabbage and cook for another 5 minutes just until the cabbage is wilted but still bright green.
Taste and adjust the seasoning as necessary. Remove and discard the bay leaves and lemongrass before serving.
Remove the cooked lontong from the water and let it cool slightly before unwrapping. Slice them into 1.5 cm thick rounds.
To serve, place the lontong slices on a serving plate and ladle the coconut vegetable curry over the top. Enjoy your Vegetarian Lontong warm.
Nutrition Facts
Calories |
1446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 21.0 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 3931 mg | 171% | |
| Total Carbohydrate | 253.5 g | 92% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 56.6 g | ||
| Protein | 24.0 g | 48% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 368 mg | 28% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 3439 mg | 73% | |
*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.
