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.

Ingredients:

Tempeh - 1 8oz. pkg, cut into cubes

Red Chilies - 4, thinly sliced

Red onions - 1 medium, chopped

Galangal - 1tbsp (I used canned galangal)
Ginger -1" piece, finely grated

Lemongrass - 2tsp (finely chopped peeled)

Turmeric - ¼tsp

Light Coconut Milk -½cup

Unsweetened coconut, grated -3tbsp, toasted and divided

Salt - to taste

Kaffir Lime leaves - 1 (I used grated lime zest)

Cilantro - 1tbsp, finely chopped

Salt - to taste

Method:

• 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.

 

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