Vegan Beef Rendang
Elevate your plant-based cooking with this irresistible Vegan Beef Rendang, a flavorful twist on the traditional Indonesian classic. Featuring seitan strips as a hearty substitute for beef, this dish is slow-cooked to perfection in a rich, aromatic sauce made from coconut milk, freshly blended spice paste, and fragrant herbs like lemongrass and kaffir lime leaves. Toasted coriander, cumin, and fennel seeds add layers of depth, while turmeric and coconut sugar balance the bold flavors with a hint of warmth and sweetness. Perfect for a comforting dinner, this vegan rendang pairs beautifully with steamed rice and can be garnished with toasted shredded coconut for an authentic touch. Packed with robust spices and indulgent textures, this recipe is a must-try for anyone seeking plant-based goodness without compromising on flavor. Keywords: vegan beef rendang, plant-based Indonesian dish, coconut milk curry, seitan rendang, vegan dinner recipes.
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Recipe Information
Ingredients
- 500 grams Vegan beef or seitan strips
- 400 ml Coconut milk
- 250 ml Water
- 3 tablespoons Coconut oil
- 2 pieces Lemongrass stalks, bruised and tied in a knot
- 4 pieces Kaffir lime leaves
- 1 teaspoon Turmeric powder
- 2 tablespoons Coconut sugar
- 1 teaspoon Salt
- 2 tablespoons Shredded coconut, toasted (optional for garnish)
- 6 pieces Shallots
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 1 inch piece Galangal
- 4 pieces Red chilies, deseeded
- 2 teaspoons Coriander seeds
- 1 teaspoon Cumin seeds
- 1 teaspoon Fennel seeds
- 1 teaspoon Black peppercorns
Instructions
Begin by preparing the spice paste. In a blender or food processor, add the shallots, garlic, ginger, galangal, and red chilies.
Toast the coriander seeds, cumin seeds, fennel seeds, and black peppercorns in a dry pan over medium heat until fragrant, about 2-3 minutes. Add them to the blender.
Blend the mixture into a smooth paste, adding a little water if necessary to assist processing.
In a large pot, heat the coconut oil over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and the oil starts to separate, about 8-10 minutes.
Add the vegan beef or seitan strips to the pot, mixing well to coat them in the spice paste.
Pour in the coconut milk and water, stirring to combine. Add the lemongrass, kaffir lime leaves, turmeric powder, coconut sugar, and salt.
Bring the mixture to a simmer, then reduce the heat to low. Allow it to cook gently for about 2 hours, stirring occasionally, until the liquid has reduced and thickened, and the flavors are well integrated.
If using, garnish the dish with toasted shredded coconut before serving.
Serve your vegan beef rendang with rice for a complete meal.
Nutrition Facts
Calories |
1541 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.1 g | 82% | |
| Saturated Fat | 44.8 g | 224% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4481 mg | 195% | |
| Total Carbohydrate | 184.5 g | 67% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 74.4 g | ||
| Protein | 114.6 g | 229% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 356 mg | 27% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2375 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
