Vegetarian Lotus Leaf Rice

Infused with aromatic flavors and wrapped in natural lotus leaves, Vegetarian Lotus Leaf Rice is a stunning dish that delivers both authentic Asian flair and wholesome nourishment. This recipe features fluffy jasmine rice, earthy shiitake mushrooms, tender tofu, and vibrant vegetables like carrots and green peas, all stir-fried with fragrant ginger, garlic, and a savory mix of soy sauces and sesame oil. The rice is carefully bundled in softened lotus leaves and steamed, allowing the natural essence of the leaves to permeate the filling for an irresistible umami depth. Perfect for special occasions or as a show-stopping centerpiece, this vegetarian lotus leaf rice is the ultimate combination of taste, texture, and tradition.

Nutriscore Rating: 67/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 pieces dried lotus leaves
• 2 cups jasmine rice
• 3 cups water
• 8 pieces shiitake mushrooms
• 200 grams tofu
• 3 tablespoons light soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sesame oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 medium carrot
• 0.5 cup green peas
• 3 stalks spring onions
• 1 tablespoon ginger
• 3 cloves garlic
• 2 tablespoons vegetable oil

Directions

Step 1

Soak the lotus leaves in warm water for at least 30 minutes until soft and pliable, then rinse and pat dry.

Step 2

Rinse the jasmine rice under cold water until the water runs clear, then combine it with 3 cups of water in a rice cooker and cook according to the manufacturer's instructions.

Step 3

While the rice is cooking, soak the shiitake mushrooms in warm water for about 20 minutes until they soften. Squeeze out the excess water and slice thinly.

Step 4

Cut the tofu into small cubes. Dice the carrot into small pieces. Chop the spring onions finely, separating the green and white parts.

Step 5

Mince the garlic and ginger finely.

Step 6

Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the garlic, ginger, and the white parts of the spring onions, and sauté for 1 minute until fragrant.

Step 7

Add the sliced mushrooms, diced carrot, and tofu. Stir-fry for 3-5 minutes until the vegetables are soft.

Step 8

Stir in the green peas and cook for another 2 minutes.

Step 9

Add the light soy sauce, dark soy sauce, sesame oil, sugar, and salt to the pan. Stir well to combine and let simmer for another minute.

Step 10

Once the rice is cooked, add it to the skillet and mix everything together thoroughly.

Step 11

Place a lotus leaf on a clean surface and scoop about a quarter of the rice mixture into the center. Fold the leaf over the filling to enclose it, forming a packet.

Step 12

Repeat the process with the remaining lotus leaves and rice mixture.

Step 13

Place the lotus leaf packets into a steamer basket and steam over boiling water for 20 minutes.

Step 14

Carefully remove the lotus leaf packets from the steamer and serve immediately, garnished with the reserved green parts of the spring onions.

Nutrition Facts

Serving size	(1772.7g)

Amount per serving	% Daily Value*
Calories	1557.0

Total Fat 72.5g	0%
Saturated Fat 10.6g	0%
Polyunsaturated Fat 28.6g
Cholesterol 0mg	0%
Sodium 6313.8mg	0%
Total Carbohydrate 175.3g	0%
Dietary Fiber 16.8g	0%
Total Sugars 15.7g
Protein 56.5g	0%

Vitamin D 21.6IU	0%
Calcium 892.0mg	0%
Iron 15.1mg	0%
Potassium 1681.5mg	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: 41.3%

Protein: 14.3%

Carbs: 44.4%