Vegan Nasi Padang
Discover the bold and vibrant flavors of Vegan Nasi Padang, a plant-based take on Indonesia’s beloved culinary classic. This aromatic dish features fluffy jasmine coconut rice infused with bay leaves and paired with a colorful medley of sautéed aubergine, tofu, and green beans simmered in rich, spiced coconut milk. Kaffir lime leaves lend a zesty depth, while the homemade sambal—crafted with sweet soy sauce, tamarind paste, and red chilies—adds a delightful touch of heat and tang. Perfect for a satisfying and wholesome meal, this vegan recipe is an explosion of flavor that celebrates Southeast Asian cuisine. Ready in just over an hour, it’s ideal for family dinners or as an exotic addition to your kitchen repertoire. Tags: vegan nasi padang recipe, vegan Indonesian cuisine, plant-based Southeast Asian recipes, coconut rice with vegetables.
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Recipe Information
Ingredients
- 2 cups Jasmine rice
- 3 cups Water
- 1 cup Coconut milk
- 2 Bay leaf
- 1 teaspoon Salt
- 3 tablespoons Vegetable oil
- 4 Shallots, sliced
- 4 Garlic cloves, minced
- 3 Red chilies, chopped
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 Aubergine, cut into cubes
- 450 grams Firm tofu, cut into cubes
- 200 grams Green beans, chopped
- 4 Kaffir lime leaves
- 2 tablespoons Sweet soy sauce
- 1 tablespoon Tamarind paste
- 1 teaspoon Brown sugar
- 1 Lime, juiced
Instructions
Rinse the jasmine rice under cold water until the water runs clear.
In a medium saucepan, combine the rice, water, coconut milk, bay leaves, and salt. Bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it rest with the lid on for 10 minutes before fluffing with a fork.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the shallots, garlic, and red chilies. Sauté until the shallots are soft and translucent.
Add the turmeric and coriander powder to the pan and cook for another 2 minutes until aromatic.
Add the aubergine to the pan and cook until starting to soften, about 5 minutes.
Add the tofu cubes and green beans, stir well to combine, and cook for another 5 minutes.
Add the kaffir lime leaves and pour in the coconut milk. Bring to a simmer and let it cook for another 10 minutes, allowing the flavors to meld together.
Meanwhile, prepare the sambal. In a small pan, heat 1 tablespoon of vegetable oil. Add the remaining minced garlic and red chilies. Sauté until fragrant.
Add the sweet soy sauce, tamarind paste, brown sugar, and lime juice to the pan with garlic and chili. Cook for 3-4 minutes, then remove from heat.
To serve, spoon the coconut rice onto plates. Add the tofu and vegetable mixture on the side, and drizzle with sambal. Serve warm.
Nutrition Facts
Calories |
2260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.0 g | 101% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3490 mg | 152% | |
| Total Carbohydrate | 305.8 g | 111% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 92.8 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3540 mg | 272% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 4797 mg | 102% | |
*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.
