Vegetarian Chicken Rendang
Indulge in the rich, aromatic flavors of Vegetarian Chicken Rendang, a plant-based twist on the classic Indonesian dish. Perfect for vegetarians and vegans alike, this recipe uses tender vegetarian chicken pieces simmered in a fragrant blend of spices, creamy coconut milk, and toasted grated coconut for an authentic rendang experience. The addition of lemongrass, kaffir lime leaves, and a medley of bold spices like turmeric, coriander, and cinnamon creates layers of irresistible flavor. Slow-cooked to perfection, the sauce reduces to a thick, luxurious coating that clings to every bite. Serve this hearty dish with steamed rice for a comforting and flavorful dinner that will transport your taste buds to Southeast Asia. Ideal for anyone seeking vegetarian rendang recipes, meatless Indonesian dishes, or coconut milk-based meals, this recipe is a surefire way to impress and satisfy.
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Recipe Information
Ingredients
- 500 g Vegetarian chicken pieces
- 400 ml Coconut milk
- 100 g Grated coconut
- 2 large Red onion
- 4 Garlic cloves
- 30 g Ginger
- 2 Lemongrass stalks
- 4 Red chilies
- 1 tbsp Turmeric powder
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- 1 Cinnamon stick
- 2 tbsp Brown sugar
- 2 tbsp Soy sauce
- 1 tsp Salt
- 3 tbsp Vegetable oil
- 4 Kaffir lime leaves
Instructions
Begin by preparing the spice paste. Peel the red onions, garlic, and ginger. Roughly chop them, along with the lemongrass (use the tender inner stalks) and red chilies.
In a blender, combine the chopped onions, garlic, ginger, lemongrass, red chilies, turmeric powder, coriander powder, and cumin powder. Blend into a fine paste.
In a large pot or wok, heat the vegetable oil over medium heat. Add the spice paste and cook for about 5-7 minutes until fragrant.
Add the cinnamon stick and kaffir lime leaves to the pot. Stir to combine, cooking for an additional 2 minutes.
Add the vegetarian chicken pieces to the pot, stirring to coat with the spice mixture. Cook for 5 minutes, allowing the ingredients to blend well.
Pour in the coconut milk and add the grated coconut. Stir well to incorporate all the ingredients.
Add the brown sugar, soy sauce, and salt to the pot. Mix thoroughly and let the mixture come to a simmer.
Reduce the heat to low and let the rendang cook uncovered, stirring occasionally, for about 60-80 minutes. The sauce should reduce and thicken, coating the vegetarian chicken pieces.
Once cooked to your desired consistency, remove from heat. Taste and adjust seasoning if needed.
Serve the Vegetarian Chicken Rendang hot with steamed rice.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1312 mg | 57% | |
| Total Carbohydrate | 50.4 g | 18% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 21.9 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 164 mg | 13% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1382 mg | 29% | |
*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.
