Vegetarian Rendang

Ingredients

The key difference in this vegetarian adaptation lies in the replacement of meat with hearty and flavorful plant-based ingredients. Instead of beef, this recipe features a combination of mushrooms and tofu, which absorb the flavors of the spices and coconut milk beautifully. The result is a delectable vegetarian rendition that captures the essence of the original Rendang. 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 ginger, grated 1 thumb-sized ginger, grated
• 2 lemongrass stalks, bruised 2 lemongrass stalks, bruised
• 2 red chilies, sliced 2 red chilies, sliced
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 cup mushrooms, sliced 1 cup mushrooms, sliced
• 1 cup tofu, cubed 1 cup tofu, cubed
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 18g
• Carbohydrates (total, sugars): 25g, 8g
• Protein: 10g
• 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, grated ginger, sliced red chilies, and bruised lemongrass stalks. Sauté until the onions are translucent and fragrant.
2. 2.
   Add the turmeric powder, coriander powder, and cumin powder to the pot. Stir well to coat the aromatics with the spices.
3. 3.
   Pour in the coconut milk and vegetable broth. Stir in the tamarind paste, soy sauce, and brown sugar. Bring the mixture to a gentle simmer.
4. 4.
   Add the sliced mushrooms and cubed tofu to the pot. Stir to combine all the ingredients. Cover the pot and let it simmer on low heat for about 30 minutes, or until the sauce thickens and the flavors meld together.
5. 5.
   Remove the lid and continue simmering for another 10-15 minutes, or until the sauce has reduced and coats the mushrooms and tofu. Season with salt to taste.
6. 6.
   Serve the vegetarian rendang hot with steamed rice or your favorite grain.

Treat your ingredients with care...

• Tofu — Press the tofu before using it in the recipe to remove excess moisture and enhance its texture.
• Lemongrass — Bruise the lemongrass stalks by lightly pounding them with a rolling pin or the back of a knife to release their aromatic oils.
• Mushrooms — Use a combination of different mushrooms like shiitake, oyster, and cremini for a more complex flavor profile.

Tips & Tricks

• For a spicier rendang, add more red chilies or include a small amount of chili paste.
• Allow the rendang to simmer on low heat for a longer time to deepen the flavors and achieve a richer consistency.
• Leftover rendang tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the vegetarian rendang with steamed rice or coconut rice for a complete and satisfying meal. Garnish with fresh cilantro leaves and sliced red chilies for an extra pop of color and flavor.

Presentation advice

Present the vegetarian rendang in a shallow bowl, allowing the vibrant colors of the dish to shine through. Place a small bowl of sambal or chili paste on the side for those who prefer an extra kick of heat.