Name: Tempeh Rendang
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 8 oz Tempeh (. - cut into cubes); 4 Chilies (Red - thinly sliced); 1 Red onions (- medium, chopped); 1 tbsp Galangal ((I used canned galangal)); 1 Ginger (" - finely grated); 2 tsps Lemongrass ((finely chopped peeled)); ¼ tsp Turmeric; ½ cup Coconut Milk (Light); 3 tbsps coconut (Unsweetened , grated - toasted and divided); to taste Salt; 1 Kaffir Lime ((I used grated lime zest) leaves); 1 tbsp Cilantro (- , finely chopped); to taste Salt

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VeganMofo Day 15: Today's recipe is from the cookbook "Way to Cook Vegetarian" by Cooking Light. Rendang is a spicy Indonesian dish usually made with meat, this recipe uses tempeh instead of meat. Tempeh

has stronger flavor than tofu and has a meaty texture that works great in this dish.

Tempeh Rendang

Author: Pavani

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Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

Course: Main Course

Cuisine: indonesian

Servings: serving

Ingredients

1 8 oz Tempeh . - cut into cubes
4 Chilies Red - thinly sliced
1 Red onions - medium, chopped
1 tbsp Galangal (I used canned galangal)
1 Ginger " - finely grated
2 tsps Lemongrass (finely chopped peeled)
¼ tsp Turmeric
½ cup Coconut Milk Light
3 tbsps coconut Unsweetened , grated - toasted and divided
to taste Salt
1 Kaffir Lime (I used grated lime zest) leaves
1 tbsp Cilantro - , finely chopped
to taste Salt

Instructions

Heat 2tsp oil in a non-stick pan, add chilies, red onions, galangal, ginger, lemon grass and turmeric; cook for 5 minutes or until fragrant.
Add coconut milk, ½cup of wate, 2tbsp grated coconut, salt, lime leaves and tempeh to the pan.
Cover, reduce heat and simmer for 20 minutes or until sauce thickens. Discard the lime leaves.
Sprinkle with cilantro and rest of the grated coconut and cilantro.