Vegan Lontong

Experience the comforting warmth of Vegan Lontong, a plant-based twist on a traditional Southeast Asian favorite. This vibrant dish features luscious coconut curry loaded with tender green beans, carrots, and cabbage, paired with pan-fried tofu for a hearty, protein-packed addition. The star of the dish, lontong rice cakes, are made with fragrant pandan-infused glutinous rice, perfectly chilled and sliced into satisfying cubes. Enhanced by aromatic spices like turmeric, lemongrass, and kaffir lime leaves, this recipe delivers an explosion of flavors with every bite. Ideal for meal prep or a stunning centerpiece for family-style dining, Vegan Lontong is a wholesome, gluten-free feast you’ll love sharing.

Nutriscore Rating: 74/100

Prep Time:30 mins

Cook Time:90 mins

Total Time:120 mins

Servings: 4

Ingredients

• 300 grams Glutinous rice
• 3 leaves Pandan leaves
• 500 ml Water
• 400 ml Coconut milk
• 2 stalks Lemongrass stalks
• 1 teaspoon Turmeric powder
• 4 leaves Kaffir lime leaves
• 2 slices Galangal
• 200 grams Tofu, firm
• 150 grams Green beans
• 1 large Carrot, sliced
• 1 cup Cabbage, chopped
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 2 large Shallots, chopped
• 4 cloves Garlic cloves, minced
• 2 tablespoons Cooking oil

Directions

Step 1

To prepare the lontong rice cakes, mix glutinous rice with water and insert pandan leaves. Use a large pot, and make sure the water fully covers the rice. Bring to a boil, then lower to a simmer. Cook for about 30-40 minutes until rice turns into a thick porridge consistency.

Step 2

Once the rice is cooked, line a small rectangular or square baking dish with plastic wrap. Pour the rice into it, spread it evenly, and press down firmly. Fold over the plastic wrap to cover. Allow it to cool then refrigerate for at least 1 hour until set.

Step 3

For the curry, heat cooking oil in a large pan over medium heat. Add chopped shallots and garlic and sauté for 2-3 minutes until fragrant.

Step 4

Add turmeric powder, smashed lemongrass stalks, sliced galangal, and kaffir lime leaves to the pan, stir-frying for another 2 minutes.

Step 5

Stir in coconut milk, bring to a simmer, and add green beans, carrots, and cabbage. Simmer for about 15 minutes until vegetables are cooked through.

Step 6

Meanwhile, cut tofu into bite-sized cubes and pan-fry with a little oil until golden brown. Set aside.

Step 7

Add the fried tofu to the vegetable curry, and season with salt to taste. Let it simmer for an additional 5 minutes to allow flavors to meld.

Step 8

Slice the cooled, set lontong cake into cubes.

Step 9

To serve, place lontong cubes in a bowl and generously pour the coconut and vegetable curry over the top. Garnish with additional fresh herbs if desired, and enjoy!

Nutrition Facts

Serving size	(2045.7g)

Amount per serving	% Daily Value*
Calories	1532.1

Total Fat 73.0g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 17.2g
Cholesterol 0mg	0%
Sodium 3432.5mg	0%
Total Carbohydrate 187.8g	0%
Dietary Fiber 20.7g	0%
Total Sugars 48.7g
Protein 48.2g	0%

Vitamin D 0IU	0%
Calcium 1707.1mg	0%
Iron 22.1mg	0%
Potassium 3069.2mg	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: 41.0%

Protein: 12.0%

Carbs: 46.9%