Vegan Rendang

Ingredients

The original Rendang is typically made with meat, usually beef, cooked slowly in a blend of spices and coconut milk. In this vegan adaptation, we replace the meat with hearty plant-based ingredients, such as mushrooms and tofu, to create a similar texture and depth of flavor. The use of vegan-friendly ingredients ensures that this dish is suitable for those following a plant-based lifestyle. We alse have the original recipe for Rendang, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon chili flakes (adjust to taste) 1 teaspoon chili flakes (adjust to taste)
• 8 ounces (225g) mushrooms, sliced 8 ounces (225g) mushrooms, sliced
• 8 ounces (225g) firm tofu, cubed 8 ounces (225g) firm tofu, cubed
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 24g, 8g
• Protein: 12g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the lemongrass stalks, soy sauce, tamarind paste, brown sugar, turmeric powder, coriander powder, cumin powder, and chili flakes. Stir well to combine the spices.
3. 3.
   Pour in the coconut milk and vegetable broth. Stir to incorporate the spices into the liquid.
4. 4.
   Add the sliced mushrooms and cubed tofu to the pot. Stir gently to coat them with the sauce.
5. 5.
   Reduce the heat to low and let the mixture simmer for about 1 hour, stirring occasionally. This will allow the flavors to meld together and the sauce to thicken.
6. 6.
   Taste and adjust the seasoning with salt if needed.
7. 7.
   Once the sauce has thickened and the mushrooms and tofu are tender, remove the lemongrass stalks.
8. 8.
   Serve the vegan rendang over steamed rice, garnished with fresh cilantro.

Treat your ingredients with care...

• Mushrooms — Use a mix of different mushroom varieties, such as shiitake, oyster, and cremini, to add depth of flavor to the dish.
• Tofu — Press the tofu before cubing it to remove excess moisture and enhance its texture.

Tips & Tricks

• For a spicier rendang, increase the amount of chili flakes or add fresh red chilies.
• Allow the rendang to simmer on low heat for a longer time to intensify the flavors.
• Leftover rendang tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the vegan rendang with steamed rice or alongside warm crusty bread to soak up the flavorful sauce. Add a side of fresh cucumber slices or pickled vegetables to balance the richness of the dish.

Presentation advice

Garnish the vegan rendang with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a shallow bowl to showcase the rich sauce and the tender mushrooms and tofu.