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  • lunch

  • main course

Rendang

Votes: 5
Rating: 4
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Rate this recipe!

Image source: VeggieApp

In a 2011 survey, CNN asked 35,000 people for their choice of the tastiest dish in the world. The most popular answer? An Indonesian rendang. So, why not try and cook a plant-based version of this beloved dish?

In the traditional Indonesian style, this recipe is rich with different flavours. It is bursting with fresh vegetables, different herbs, and coconut milk.

A plant-based rendang recipe

This is a plant-based version of a traditional Indonesian meat stew. This recipe is entirely meat-free and instead uses lentils and bumbu. Let the stew simmer for a while to really bring out the flavour.

Rangdang bumbu should be easy to find in an Asian supermarket, if you cannot find it elsewhere. Make sure you buy the vegetarian version.

 

Looking for more rice dishes? You can try rice with vegetables in soy sauce.

ingredients

persons

1 handfulfresh coriander
150 gbrown rice
265 gcanned brown lentils alternatively soaked and cooked dry lentils
1 sweet pepper
1 lime
35 gtomato puree
1 onion
1 tbsp.sunflower oil
60 grendang bumbu sauce
50 gcashew nuts
200 mlcoconut milk
200 gcanned pineapple alternatively fresh pineapple

instructions20 minutes

  1. 1

    Cook the rice as indicated on the package with some salt. Let it steam for a while in the pot with the lid on.

  2. 2

    Cut the onion into small pieces and fry in the oil for about 5 minutes.

  3. 3

    Add the rendang bumbu and fry for 3 minutes.

  4. 4

    Add the coconut milk and tomato puree, stir well until the sauce thickens a little.

  5. 5

    Rinse the lentils with cold water, drain well and add them to the mixture with the pineapple pieces. Stir well and let simmer gently for about 5 minutes.

  6. 6

    Meanwhile, cut the sweet peppers into cubes and add them to the pot. Heat up briefly.

  7. 7

    Serve the rendang with the rice, chopped coriander, cashew nuts, and lime wedges.

CategoryRecipes
Ingredientsbrown rice, canned brown lentils, canned pineapple, cashew nuts, coconut milk, fresh coriander, lime, onion, rendang bumbu sauce, sunflower oil, sweet pepper, tomato puree
Courseslunch, main course
CuisineIndonesian
Special Dietsfree from celery, free from sesame, gluten-free, lupin-free, mustard-free, no-added sugar, peanut-free, soy-free, sulphite-free
Difficultylevel 1 (easy)
Cooking time15-30 minutes
Seasonautumn, spring, summer, winter
Number ingredients10-15 ingredients
Tastespicy, sweet-and-sour
Preparation methodcooking, stir-frying
Type of dishrice dish

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