Vegan Nasi Lemak
Savor the irresistible flavors of Malaysia with this Vegan Nasi Lemak, a plant-based take on the nation’s beloved traditional dish. This recipe features fragrant jasmine rice cooked in creamy coconut milk and infused with aromatic pandan leaves, creating the perfect base for a hearty, flavor-packed meal. Golden-fried tempeh, crispy roasted peanuts, and a spicy homemade sambal made from red chilies, shallots, and garlic add layers of texture and heat, while cooling cucumber slices bring refreshing balance. With no compromise on authenticity, this vegan version celebrates the rich, bold flavors of Nasi Lemak while staying entirely plant-based. Perfect for sharing, this wholesome and satisfying recipe is sure to transport your taste buds straight to Southeast Asia!
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 1 cup Coconut milk
- 1.5 cups Water
- 1 teaspoon Salt
- 2 whole Pandan leaves
- 0.5 cup Peanuts
- 2 tablespoons Vegetable oil
- 200 grams Tempeh
- 4 whole Red chilies
- 4 whole Shallots
- 3 whole Garlic cloves
- 1 tablespoon Tamarind paste
- 1 tablespoon Brown sugar
- 2 tablespoons Soy sauce
- 1 whole Cucumbers
Instructions
Rinse the jasmine rice under cold water until the water runs clear. Drain and transfer the rice to a rice cooker.
Add coconut milk, water, salt, and pandan leaves to the rice cooker. Cook according to rice cooker instructions until the rice is fluffy and aromatic.
While the rice is cooking, heat a pan over medium heat and dry roast the peanuts until they are golden brown and crispy. Remove from heat and set aside.
In the same pan, add vegetable oil and fry the tempeh slices until golden brown on both sides. Set aside on paper towels to drain excess oil.
To make the sambal, blend red chilies, shallots, and garlic in a food processor to form a smooth paste.
Heat some oil in a pan over medium heat. Add the chili paste and cook until fragrant and the oil separates from the paste.
Stir in tamarind paste, brown sugar, soy sauce, and a bit of water if necessary. Cook the sambal for about 10 minutes until thickened, stirring occasionally.
Slice the cucumber into thin rounds and set aside for serving.
Once the rice is done, remove pandan leaves and fluff with a fork.
To serve, place a portion of coconut rice on a plate. Add a side of crispy peanuts, fried tempeh, fresh cucumber slices, and a generous spoonful of sambal.
Nutrition Facts
Calories |
464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 3.5 g | 17% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 873 mg | 38% | |
| Total Carbohydrate | 54.5 g | 20% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 13.1 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 125 mg | 10% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 637 mg | 14% | |
*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.
