Tempeh Rendang

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: 4 serving

Ingredients

1x2x3x

• 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.

Notes

Serve with steamed white rice and simple grated carrot dressed with lemon juice for a complete meal.