Rendang

rendang
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 out 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 plant-based version of a traditional Indonesian meat stew is entirely meat-free and instead uses lentils and bumbu spice mix. 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 plant-based version.

 

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

  • Preparation Time: 20 minutes
  • Cooking Time: 10 minutes
  • Total Time: 30 minutes

Ingredients

Servings: 2 people
  • 1 handful
    fresh coriander
  • 150 g
    brown rice
  • 265 g
    canned brown lentils alternatively soaked and cooked dry lentils
  • 1
    sweet pepper
  • 1
    lime
  • 35 g
    tomato puree
  • 1
    onion
  • 1 tbsp
    sunflower oil
  • 60 g
    rendang bumbu sauce
  • 50 g
    cashew nuts
  • 200 ml
    coconut milk
  • 200 g
    canned pineapple alternatively fresh pineapple

Instructions

  1. Cook the rice as indicated on the package with some salt. Let it steam for a while with the lid on.
  2. Cut the onion into small pieces and fry in the oil for about five minutes.
  3. Add the rendang bumbu and fry for three minutes.
  4. Add the coconut milk and tomato puree, stir well until the sauce thickens a little.
  5. Rinse the lentils with cold water, drain well and add them to the mixture with the pineapple pieces. Stir well and let it simmer gently for about five minutes.
  6. Meanwhile, cut the sweet peppers into cubes and add them to the pot. Heat up briefly.
  7. Serve the rendang with the rice, chopped coriander, cashew nuts, and lime wedges.
Courses: Lunch, Main Course
Cuisines: Indonesian
Difficulty: Level 1 (easy)
Cooking time: 15-30 minutes
Season: Autumn, Spring, Summer, Winter
Number ingredients: 10-15 ingredients
Preparation method: Cooking, Stir-fry
Type of dish: Rice dish

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