Vegan Indomie Rendang
Indulge in the bold and aromatic flavors of *Vegan Indomie Rendang*, a plant-based twist on the Indonesian classic. This quick and satisfying recipe combines the comforting chew of vegan instant noodles with the rich, creamy decadence of coconut milk and a medley of fragrant spices like turmeric, coriander, and cumin. Cubed tofu soaks up the vibrant rendang sauce, made even more flavorful with hints of palm sugar, fresh lime juice, and red chili for a gentle kick. Perfect for busy weeknight dinners, this 45-minute recipe delivers all the savory, umami-packed goodness of traditional rendang in a vegan-friendly format. Garnished with fresh cilantro, it's a vibrant, wholesome dish that’s sure to impress. Keywords: vegan rendang recipe, vegan Indomie noodles, plant-based Indonesian food, quick vegan dinner, coconut milk noodles.
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Recipe Information
Ingredients
- 2 packs Vegan instant noodles
- 400 ml Coconut milk
- 200 g Firm tofu, cubed
- 3 Shallots, finely chopped
- 2 Garlic cloves, minced
- 1 tbsp Ginger, grated
- 1 Red chili, chopped
- 1 tsp Ground coriander
- 1 tsp Turmeric powder
- 1 tsp Cumin powder
- 2 tbsp Vegan soy sauce
- 1 tbsp Palm sugar, grated
- 1 tbsp Fresh lime juice
- 2 tbsp Vegetable oil
- 0.5 tsp Salt
- 100 ml Water
- 2 tbsp Fresh cilantro, for garnish
Instructions
Bring a pot of water to a boil and cook the vegan instant noodles according to the package instructions. Drain and set aside.
Heat vegetable oil in a large saucepan over medium heat. Add shallots, garlic, and ginger, and saute until fragrant, about 3-4 minutes.
Add red chili, ground coriander, turmeric powder, and cumin powder. Stir and cook for another 2 minutes.
Add cubed tofu to the pan and stir to coat with the spices.
Pour in coconut milk, water, and soy sauce. Stir well and bring to a simmer.
Add grated palm sugar and stir until dissolved. Let the mixture simmer for 10 minutes, allowing the flavors to develop.
Add cooked noodles to the saucepan and toss gently to combine with the rendang sauce.
Stir in fresh lime juice and season with salt to taste.
Serve the Vegan Indomie Rendang hot, garnished with fresh cilantro.
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.3 g | 93% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5501 mg | 239% | |
| Total Carbohydrate | 182.0 g | 66% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 50.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1516 mg | 117% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1732 mg | 37% | |
*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.
