Rendang
By 
In a 2011 survey, CNN asked 35,000 people for their choice of the tastiest dish in the world. The most popular answer? 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 flavors. 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 flavor.
Rangdang bumbu should be easy to find in an Asian supermarket if you cannot find it elsewhere. Make sure you buy the vegetarian version.
| Prep Time | 10-15 minutes |
| Cook Time | 20 minutes |
| Servings |
persons
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Ingredients
- 1 handful fresh coriander
- 150 g brown rice
- 265 g canned brown 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
Ingredients
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Instructions
- Cook the rice as indicated on the package with some salt. Let it steam for a while in the pot with the lid on.
- Cut the onion into small pieces and fry in the oil for about 5 minutes.
- Add the rendang bumbu and fry for 3 minutes.
- Add the coconut milk and tomato puree, stir well until the sauce thickens a little.
- 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.
- Meanwhile, cut the sweet peppers into cubes and add them to the pot. Heat up briefly.
- Serve the rendang with the rice, chopped coriander, cashew nuts, and lime wedges.
