Vegetarian Lontong

Indulge in the rich, aromatic flavors of Vegetarian Lontong, a plant-based twist on a classic Southeast Asian dish that’s as vibrant as it is comforting. This recipe combines tender rice cakes, made from simmered rice logs, with a luscious coconut milk stew brimming with fresh vegetables like carrots, potatoes, green beans, and cabbage. Infused with fragrant spices such as turmeric, coriander, and lemongrass, this meat-free lontong delivers an irresistible medley of creamy textures and bold, warming flavors. Perfect for dinner or a special gathering, this wholesome dish is not only vegetarian but also an authentic taste of Indonesian cuisine. Serve it warm for a hearty, satisfying meal that’s sure to impress!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

While the rice is cooking, heat 2 tablespoons of vegetable oil in a large pan over medium heat.

Step 4

Add the minced garlic and sliced shallots to the pan and sauté until fragrant and golden brown, about 3-4 minutes.

Step 5

Add the turmeric powder, coriander powder, and bruised lemongrass. Stir well for another 1-2 minutes until the spices release their aromas.

Step 6

Pour in the coconut milk and bring the mixture to a gentle simmer.

Step 7

Add the diced carrots, potatoes, and green beans. Stir to coat the vegetables with the coconut sauce.

Step 8

Add the bay leaves and salt, and let the vegetables simmer for about 15 minutes until they are tender.

Step 9

Finally, stir in the shredded cabbage and cook for another 5 minutes just until the cabbage is wilted but still bright green.

Step 10

Taste and adjust the seasoning as necessary. Remove and discard the bay leaves and lemongrass before serving.

Step 11

Remove the cooked lontong from the water and let it cool slightly before unwrapping. Slice them into 1.5 cm thick rounds.

Step 12

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

Serving size	(2218.5g)

Amount per serving	% Daily Value*
Calories	1446.0

Total Fat 42.1g	0%
Saturated Fat 8.0g	0%
Polyunsaturated Fat 21.0g
Cholesterol 9mg	0%
Sodium 3930.8mg	0%
Total Carbohydrate 253.5g	0%
Dietary Fiber 21.6g	0%
Total Sugars 56.6g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 368.2mg	0%
Iron 16.0mg	0%
Potassium 3438.6mg	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: 25.4%

Protein: 6.4%

Carbs: 68.1%