Simple Vegan Nasi Goreng with Tempeh

This is my first post in what I hope will be a series of veganized Indonesian recipes! My parents are from Jakarta and I grew up eating nasi and bami goreng, sayur asem, ayam goreng, rendang -you name it! My mom is a classic Asian immigrant mother when it comes to food: the recipes were passed down, she hardly ever measured and she did her own delicious spin on each meal. Since they live in Toronto I don’t get to see my family as often as I’d like, but every time my husband and I visit we basically leave in an Indonesian food coma.

I’ve learned a few recipes from my mom, but I do want to learn how to make the traditional dishes first and then put my own vegan spin on it. Probably not exactly what my mom had in mind haha! Nasi goreng is one of the few Indonesian dishes I’ve been making on my own since I was a teen. It’s easy and not a very time consuming dish. Across the internet, there are a ton of cooks and food bloggers putting their own spin on this staple Indonesian dish. As my life gets busier I do try to focus on making the dish as fast and easy as possible, but without compromising the taste.

All right enough rambling and reminiscing, let’s get started!

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Easy Vegan Nasi Goreng with Tempeh

Prep Time:  20 minutes (plus at least 2 hours for marinade)
Cooking Time: 15-20 minutes
Makes: 5 side dishes or 3 main dishes

INGREDIENTS

2 tablespoons of grape seed oil

3 garlic cloves minced

1/3 cup of red onion 

2 green onion

3 cups of mixed vegetables – peas, corn, carrots and green beans (get yourself a frozen bag mix to save yourself the headache and defrost in the microwave)

1 cup of tempeh, grated

¼ cup of kecap manis (sweet soy sauce)

3 cups of cooked white or brown rice (I used brown rice in an attempt to be healthier)

Optional 2 green chillis, minced

 

INSTRUCTIONS

Heat up the grape seed oil in a wok or large sauce pan over medium heat. Add in the minced garlic and cook until lightly brown.

Add the red and green onion and stir for a couple more minutes.

Add the tempeh, vegetables, green chilli and kecap manis and stir until everything is well coated.

Stir in 1/2 of the cooked brown rice until well coated and then stir in the other half. Add in more kecap manis if desired.

Suggested toppings
Fried onion (as pictured)
More fresh green onion
Chilli flakes

 

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