Vegan Nasi Campur
Elevate your culinary adventure with Vegan Nasi Campur, a vibrant and wholesome Indonesian-inspired rice dish that's as visually stunning as it is delicious. Featuring fragrant jasmine rice, crispy pan-fried tempeh infused with garlic and aromatic spices like turmeric and coriander, and a colorful medley of sautéed vegetables—this recipe offers a symphony of textures and flavors. Fresh cucumber slices, crunchy roasted peanuts, and a hint of lime complete this nourishing, plant-based meal that’s perfect for sharing or meal prep. Whether you’re vegan or simply looking to explore Southeast Asian flavors, this recipe is a delightful combination of simplicity, nutrition, and bold taste!
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Recipe Information
Ingredients
- 1.5 cups Jasmine rice
- 3 cups Water
- 2 tablespoons Coconut oil
- 200 grams Tempeh
- 2 tablespoons Soy sauce
- 3 Garlic cloves, minced
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 1 Carrot, julienned
- 1 Red bell pepper, sliced
- 150 grams Green beans, trimmed
- 100 grams Spinach leaves
- 1 Cucumber, sliced
- 0.5 cup Roasted peanuts
- 4 Lime wedges
Instructions
Rinse the jasmine rice in a fine mesh strainer under cold water until the water runs clear. Combine the rice and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes, then remove from heat and let it stand with the lid on for an additional 10 minutes before fluffing with a fork.
While the rice is cooking, cut the tempeh into small cubes. Heat 1 tablespoon of coconut oil in a non-stick pan over medium heat. Add the tempeh cubes and cook until golden brown and crispy on all sides, about 5-7 minutes.
In a small bowl, mix the soy sauce, minced garlic, turmeric powder, coriander powder, and salt. Pour the mixture over the browned tempeh and stir well to coat. Cook for an additional 2 minutes, then remove the tempeh from the pan and set aside.
In the same pan, add the remaining 1 tablespoon coconut oil. Add the julienned carrot, sliced red bell pepper, and trimmed green beans. Sauté for about 5 minutes until the vegetables are tender but still crisp.
Stir in the spinach leaves and cook until they are just wilted, about 1 minute. Remove the pan from the heat.
To assemble the Nasi Campur, start by placing a portion of the cooked rice in the center of each plate. Arrange the tempeh, sautéed vegetables, and fresh cucumber slices around the rice.
Sprinkle with roasted peanuts for additional crunch and garnish with lime wedges, which can be squeezed over the dish for added zest.
Serve immediately and enjoy your vegan Nasi Campur!
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3736 mg | 162% | |
| Total Carbohydrate | 164.4 g | 60% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 18.1 g | ||
| Protein | 81.2 g | 162% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 573 mg | 44% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 3168 mg | 67% | |
*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.
