Vegan Bakso Kuah

Savor a comforting bowl of Vegan Bakso Kuah, a plant-based twist on the classic Indonesian meatball soup. This aromatic dish features tender vegan "meatballs" crafted from a flavorful blend of firm tofu, oyster mushrooms, and tapioca flour, lightly pan-fried to golden perfection. Infused with kaffir lime leaves, garlic, and white pepper, the rich vegetable broth is a fragrant symphony of savory and citrusy notes. Served over optional noodles and garnished with fresh coriander, fried shallots, and a squeeze of lime, this wholesome recipe is both hearty and refreshing. Perfect for a cozy dinner, this vegan soup celebrates traditional flavors while offering a cruelty-free alternative. Healthy, protein-packed, and utterly irresistible, Vegan Bakso Kuah is a must-try for fans of Indonesian cuisine.

Nutriscore Rating: 80/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 400 grams Firm tofu
• 200 grams Oyster mushrooms
• 100 grams Tapioca flour
• 2 tablespoons Nutritional yeast
• 3 tablespoons Soy sauce
• 2 Garlic cloves
• 1 teaspoon White pepper powder
• 2 tablespoons Vegetable oil
• 1.5 liters Vegetable stock
• 1 teaspoon Sugar
• 1 teaspoon Salt
• 5 Kaffir lime leaves
• 2 stalks Celery, finely chopped
• 1 Lime, cut into wedges
• 3 tablespoons Fried shallots
• 1 small bunch Fresh coriander
• 200 grams Noodles (optional for serving)

Directions

Step 1

1. Begin by preparing the vegan 'meatballs': Drain and press the tofu to remove excess moisture. Crumble it into a large mixing bowl.

Step 2

2. Finely chop the oyster mushrooms and add them to the bowl with the tofu.

Step 3

3. Add the tapioca flour, nutritional yeast, soy sauce, finely minced garlic, and white pepper to the tofu and mushroom mixture. Stir until well combined. The mixture should be sticky and hold together. Adjust consistency by adding a bit more tapioca flour if necessary.

Step 4

4. Form the mixture into small balls, about 2 cm in diameter, and set aside on a plate.

Step 5

5. In a large pan over medium heat, add the vegetable oil. Once hot, gently fry the vegan 'meatballs' until they are golden brown on all sides. Remove from the pan and set aside.

Step 6

6. To prepare the broth, pour the vegetable stock into a large pot and bring it to a simmer.

Step 7

7. Add the sugar, salt, kaffir lime leaves, and chopped celery to the broth. Let it simmer for 10 minutes to infuse the flavors.

Step 8

8. Add the vegan 'meatballs' to the simmering broth. Allow them to cook for an additional 10 minutes.

Step 9

9. Optional: If using noodles, cook them according to package instructions, then divide them into serving bowls.

Step 10

10. To serve, ladle the broth and 'meatballs' over the noodles (if using) in bowls.

Step 11

11. Garnish each bowl with lime wedges, a sprinkle of fried shallots, and fresh coriander.

Step 12

12. Serve hot, and enjoy your vegan Bakso Kuah!

Nutrition Facts

Serving size	(2701.3g)

Amount per serving	% Daily Value*
Calories	2051.0

Total Fat 70.8g	0%
Saturated Fat 10.3g	0%
Polyunsaturated Fat 21.4g
Cholesterol 0mg	0%
Sodium 7856.5mg	0%
Total Carbohydrate 283.2g	0%
Dietary Fiber 39.3g	0%
Total Sugars 42.8g
Protein 98.7g	0%

Vitamin D 0IU	0%
Calcium 1019.5mg	0%
Iron 21.9mg	0%
Potassium 5237.1mg	0%

*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.

Source of Calories

Fat: 29.4%

Protein: 18.2%

Carbs: 52.3%