Vegetarian Seblak

Dive into the bold, fiery flavors of Vegetarian Seblak, a plant-based spin on the traditional Indonesian street food. This comforting dish features chewy, soaked rice cakes infused with a fragrant spice paste made from red chili peppers, shallots, garlic, and aromatic roots like ginger and galangal. Packed with vibrant vegetables—including carrots, baby corn, and bok choy—and enhanced with tamari and a splash of vegetable stock, this recipe delivers a savory, smoky depth to every bite. Unique ingredients like kembang tahu (soybean curds) give it an authentic twist, while fresh coriander and a squeeze of lime provide a zesty finishing touch. Ready in just 40 minutes, this vegan-friendly Seblak is perfect for both weekday dinners and adventurous eaters craving a taste of Indonesia. Serve it hot and let the rich, spicy broth warm your soul!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Soak the dried broad rice cakes in 500 milliliters of water for about 30 minutes until soft. Drain and set aside.

Step 2

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.

Step 3

Heat 2 tablespoons of vegetable oil in a large wok or frying pan over medium heat.

Step 4

Add the spice paste to the hot oil and sauté for about 5 minutes until fragrant.

Step 5

Add the softened rice cakes to the spice paste, stirring to combine.

Step 6

Add kembang tahu to the pan, stirring for a couple of minutes.

Step 7

Slice the carrot thinly, and add it along with baby corn to the wok. Stir-fry for 3 minutes.

Step 8

Chop the bok choy roughly, add to the wok, and stir well.

Step 9

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.

Step 10

Garnish with fresh coriander leaves and serve hot with lime wedges on the side for an added zest. Enjoy your Vegetarian Seblak!

Nutrition Facts

Serving size	(1543.4g)

Amount per serving	% Daily Value*
Calories	1247.0

Total Fat 40.6g	0%
Saturated Fat 6.3g	0%
Polyunsaturated Fat 17.6g
Cholesterol 0mg	0%
Sodium 5069.5mg	0%
Total Carbohydrate 197.8g	0%
Dietary Fiber 18.3g	0%
Total Sugars 27.9g
Protein 32.9g	0%

Vitamin D 0IU	0%
Calcium 472.2mg	0%
Iron 9.6mg	0%
Potassium 2114.9mg	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: 28.4%

Protein: 10.2%

Carbs: 61.4%