Vegan Nasi Goreng
Recipe, styling and imagery Ellie Bullen // @elsas_wholesomelife
This classic Indonesian dish doesn’t often make its way onto restaurant menus or home dinner tables, so I really wanted to make a delicious vegan version that can be enjoyed away from the Bali beachside warungs and street carts!
INGREDIENTS
Serves 2 generously
190 g (1 cup) red rice
250 g cauliflower florets
2 teaspoons coconut oil
1⁄4 teaspoon sea salt
100 g green beans, trimmed 1 spring onion, finely sliced 1 long red chilli, finely sliced
Nasi goreng sauce
1–2 teaspoons sambal olek
1 tablespoon tomato paste
3 tablespoons coconut aminos
3 garlic cloves, crushed
1 teaspoon onion powder
2 tablespoons freshly squeezed lime juice
Tempeh skewers
1 teaspoon coconut oil
100 g tempeh, cut into 2 cm cubes 2 teaspoons coconut aminos
3 tablespoons pickled carrot and cucumber
To serve
6 plain rice crackers
1 tablespoon crispy fried shallots
2 tablespoons crushed unsalted roasted peanuts
METHOD
Cook the rice according to the packet instructions, then remove from the heat and set aside.
Meanwhile, to make the nasi goreng sauce, combine all the ingredients in a bowl and set aside.
To make the tempeh skewers, heat the oil in a frying pan over medium heat. Add the tempeh and fry for 30 seconds on each side or until golden. Transfer to a bowl and drizzle over the coconut aminos. Toss together and set aside.
Grate or blitz the cauliflower in a food processor until finely chopped.
Heat the oil in a frying pan over high heat and add the cooked rice and cauliflower. Sauté, tossing well, for 1 minute, then add the salt, beans, spring onion and chilli and stir-fry for 30 seconds. Add the nasi goreng sauce and stir-fry for a further 30 seconds.
Spoon the rice into two serving bowls. Thread the tempeh onto bamboo skewers and place on top of the fried rice with the fried eggs, rice crackers, fried shallots, pickled veg and peanuts.
The Global Vegan by Ellie Bullen, is out now (Plum, RRP $34.99)