Vegetarian Sayur Usus
Vegetarian Sayur Usus is a delightful plant-based twist on the traditional Indonesian dish, offering rich flavors and a hearty mix of textures that will leave you craving more. With tender tofu skins (yuba) and earthy oyster mushrooms mimicking the chewy texture of intestines, this recipe brings creativity to classic comfort food. Fresh vegetables like carrots, green beans, and potatoes simmer in a fragrant coconut milk broth infused with bold aromatics such as lemongrass, galangal, turmeric, and kaffir lime leaves. Sweet soy sauce adds a touch of umami balance, while red chilies lend just the right amount of heat. Quick to prepare and perfect for pairing with steamed rice, this vegan-friendly adaptation is as satisfying for the taste buds as it is nourishing. Whether you're exploring Indonesian cuisine or embracing your vegetarian lifestyle, Vegetarian Sayur Usus promises an authentic and heartwarming dining experience.
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Recipe Information
Ingredients
- 200 grams Tofu skins (yuba)
- 150 grams Oyster mushrooms
- 400 ml Coconut milk
- 2 medium Carrots
- 100 grams Green beans
- 2 medium Potatoes
- 5 pieces Shallots
- 3 pieces Garlic cloves
- 2 cm Galangal
- 1 stalk Lemongrass
- 3 leaves Kaffir lime leaves
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Salt
- 2 tablespoons Vegetable oil
- 200 ml Water
- 3 pieces Red chilies
- 2 tablespoons Sweet soy sauce
Instructions
Start by soaking the tofu skins (yuba) in hot water for about 15 minutes until they are soft. Drain and set aside.
Slice the oyster mushrooms into thin strips to mimic the texture of intestines.
Peel and dice the potatoes and carrots into bite-sized pieces. Trim and cut the green beans into 2-inch pieces.
Finely slice the shallots and garlic. Bash the lemongrass stalk lightly to release its flavor and cut it into 2-inch pieces. Peel and thinly slice the galangal.
In a blender, combine the shallots, garlic, red chilies, turmeric powder, and coriander powder. Blend into a smooth paste with a splash of water to facilitate blending.
Heat the vegetable oil in a large pot over medium heat. Add the blended paste, galangal, and lemongrass. Sauté for about 2-3 minutes until fragrant.
Add the potatoes and carrots into the pot, stirring to coat them with the spice paste.
Pour in the coconut milk and water. Add the kaffir lime leaves, salt, and sweet soy sauce. Stir well and bring to a gentle simmer.
Once simmering, add the green beans, softened tofu skins, and mushroom strips.
Continue to simmer for about 20-25 minutes or until the vegetables are tender and the flavors meld together. Stir occasionally to prevent sticking.
Adjust the seasoning with more salt or sweet soy sauce to taste, if needed.
Remove from heat and serve warm with steamed rice.
Nutrition Facts
Calories |
1623 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.4 g | 71% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 17.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3666 mg | 159% | |
| Total Carbohydrate | 218.1 g | 79% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 71.1 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1039 mg | 80% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5395 mg | 115% | |
*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.
