Vegetarian Seblak
Experience an authentic Indonesian classic reimagined with a healthy twist — Vegetarian Seblak! This vibrant recipe transforms the traditional spicy street food into a satisfying vegetarian dish brimming with bold flavors and wholesome ingredients. Featuring softened broad rice cakes as the base, the dish is laced with a rich and aromatic spice paste made from chili peppers, shallots, garlic, ginger, galangal, and candlenuts for an irresistible kick. Crunchy vegetables like carrots, baby corn, and bok choy pair beautifully with the tender kembang tahu (soybean curds), all simmered in tamari and vegetable stock for a deeply flavorful finish. Garnished with fresh coriander and served with a refreshing squeeze of lime, this easy-to-make meal is perfect for those craving a spicy, comforting dish without meat. Ready in just 40 minutes, Vegetarian Seblak is a must-try for plant-based food lovers and spice enthusiasts alike!
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Recipe Information
Ingredients
- 150 grams dried broad rice cakes
- 500 milliliters water
- 5 pieces red chili peppers
- 3 cloves shallots
- 2 cloves garlic
- 1 inch ginger
- 1 inch galangal
- 2 pieces candlenuts
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons vegetable oil
- 50 grams kembang tahu (soybean curds)
- 1 medium carrots
- 100 grams baby corn
- 100 grams bok choy
- 2 tablespoons tamari (or soy sauce)
- 1 cup vegetable stock
- 2 tablespoons fresh coriander leaves
- 1 medium lime
Instructions
Soak the dried broad rice cakes in 500 milliliters of water for about 30 minutes until soft. Drain and set aside.
In a blender, combine red chili peppers, shallots, garlic, ginger, galangal, candlenuts, 1 teaspoon of salt, and 1 teaspoon of sugar. Blend until smooth to form the spice paste.
Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium heat.
Add the spice paste to the hot oil and sauté for about 5 minutes until fragrant.
Add the softened rice cakes to the spice paste, stirring to combine.
Add kembang tahu to the pan, stirring for a couple of minutes.
Slice the carrot thinly, and add it along with baby corn to the wok. Stir-fry for 3 minutes.
Chop the bok choy roughly, add to the wok, and stir well.
Pour in the tamari and vegetable stock, mix to combine, and bring to a simmer. Cook for another 5 minutes until the vegetables are tender.
Garnish with fresh coriander leaves and serve hot with lime wedges on the side for an added zest. Enjoy your Vegetarian Seblak!
Nutrition Facts
Calories |
1331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4654 mg | 202% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 31.3 g | ||
| Protein | 34.1 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 509 mg | 39% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3015 mg | 64% | |
*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.
