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VeganMofo Day 15: Today's recipe is from the cookbook "Way to Cook Vegetarian" by Cooking Light. Rendang is a spicy Indonesian dish usually made with meat, this recipe uses tempeh instead of meat. Tempeh has stronger flavor than tofu and has a meaty texture that works great in this dish. Serve with steamed white rice and simple grated carrot dressed with lemon juice for a complete meal.


4 serving

Total time

40 minutes






  • 1 oz 8 Tempeh (. - cut into cubes)
  • 4 chilies (Red - thinly sliced)
  • 1 red onions (- medium, chopped)
  • 1 tbsp Galangal ((I used canned galangal))
  • 1 ginger (" - finely grated)
  • 2 tsps Lemongrass ((finely chopped peeled))
  • roasted chickpeas
  • roasted chickpeas (Light)
  • 3 tbsps Coconut (Unsweetened , grated - toasted and divided)
  • to taste Salt
  • 1 Kaffir Lime ((I used grated lime zest) leaves)
  • 1 tbsp cilantro (- , finely chopped)
  • to taste Salt


  1. Heat 2tsp oil in a non-stick pan, add chilies, red onions, galangal, ginger, lemon grass and turmeric; cook for 5 minutes or until fragrant.
  2. Add coconut milk, ½cup of wate, 2tbsp grated coconut, salt, lime leaves and tempeh to the pan.
  3. Cover, reduce heat and simmer for 20 minutes or until sauce thickens. Discard the lime leaves.
  4. Sprinkle with cilantro and rest of the grated coconut and cilantro.
  5. View the recipe instructions at Cook's Hideout

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