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    Home » Mains

    Tempeh Nasi Goreng

    by romylondonuk | Leave a Comment

    Jump to Recipe Print Recipe

    Indonesian-inspired fried rice full of delicious flavours and colourful vegetables - this Tempeh Nasi Goreng Recipe is perfect for a delicious mid-week dinner excursion of flavours!

    Vegan Tempeh Nasi Goreng

    This recipe is:

    • 100% vegan
    • healthy 
    • easy-to-make
    • full of tasty veggies!
    • nice and spicy! 
    A bowl of vegan nasi goreng

    Ingredients for this recipe:

    You only need a few fresh ingredients for making this delicious dish:

    • Tempeh (I've used Tiba Tempeh, Soy-Marinated Pieces)
    • Basmati rice, cooked
    • Peanut oil
    • Spring onions
    • Flat green beans,
    • Red pepper
    • Red cabbage
    • Head of broccoli
    • Roasted peanuts
    • Fresh limes

    For the sauce:

    • Garlic
    • Red chillies
    • Ginger
    • Tamari Soy Sauce
    • Coconut sugar
    • Lime juice
    • Chilli paste to taste (optional)

    Equipment

    • Wok 
    • Blender

    If you need a new blender, you might consider buying from Greenis. Not only do they have a range of great blenders, but if you use my affiliate link to buy one, you’ll be supporting me and my content! 

    a bowl of vegan nasi goreng on a table

    How to make this Tempeh Nasi Goreng Recipe

    Preparing your sauce

    To start with, preheat your oven to 220ºC. While you're waiting for that to heat up, place your chillis on a lined baking tray and bake them for 5 minutes before adding the unpeeled cloves of garlic and ginger to the baking tray. Now bake everything together for another 10 minutes until the garlic and ginger soften and the chillies blacken. 

    Next, take the chilli stalks out of the tray, peel the cloves of garlic and them both to a blender with the ginger, tamari soy sauce, coconut sugar and lime juice. Now blitz everything together until you're left with a smooth mixture and add chilli paste until you're happy with the flavour. 

    How to cook the tempeh and vegetables

    Splash a little peanut oil in a wok and cook the tempeh pieces. Once they start getting crispy, remove them from the pan and set them aside. Now add the white parts of your sliced spring onions and story fry until soft and set them aside with the tempeh. 

    Add a little more peanut oil to the wok and fry your vegetables until they've softened. Be sure to add the cabbage and peppers last so they still have a bit of crunch and then set all your veggies aside. 

    Cooking your rice

    Next, pour your blended sauce into the wok with a splash of water and cook for 2 minutes before adding your rice to the wok and mixing it all together. 

    Now your sauce is cooked, add the spring onions, veggies and tempeh back to the wok and heat through.

    To serve, sprinkle the leftover spring onions and roasted peanuts.  

    vegan nasi goreng in a bowl on a wooden tabletop next to the tempeh packaging, plants and a wok full of the dish

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    📌 If you love Pinterest you can pin any of the images to your boards!

    a bowl filled with vegan tempeh nasi goreng and a spoon on the side

    Tempeh Nasi Goreng

    Indonesian-inspired fried rice full of delicious flavours and colourful additions - this Tempeh Nasi Goreng Recipe is perfect for a delicious mid-week dinner excursion of flavours!
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Total Time 35 minutes mins
    Course Main Course
    Cuisine British, Indonesian
    Servings 3 servings
    Calories 327 kcal

    Ingredients
      

    • 200 g tempeh cut into bite-size pieces
    • 200 g basmati rice cooked
    • 2 tbsp peanut oil
    • 3 spring onions sliced
    • 100 g flat green beans sliced
    • 1 red pepper finely sliced
    • 1/4 head red cabbage finely sliced
    • 1/2 head broccoli cut into florets
    • 1 handful roasted peanuts
    • fresh limes to serve optional

    For the sauce:

    • 4 garlic cloves
    • 3 red chillies
    • 1 inch fresh ginger grated
    • 3 tbsp tamari
    • 2 tbsp coconut sugar
    • 30 ml lime juice
    • chili paste to taste optional

    Instructions
     

    • Preheat your oven to 220ºC. Place the chillies on a lined baking tray and bake for 5 minutes, then add the unpeeled garlic cloves & the ginger and bake for a further 10 minutes or until the garlic and ginger soften and the chillies blacken
    • Remove the chilli stalks, peel the garlic cloves and add them to a small blender with the ginger, tamari soy sauce, coconut sugar and lime juice. Blitz everything until smooth, adjust to your personal taste with chilli paste.
    • Cook the tempeh pieces in a little peanut oil in a wok until they begin to crisp, then remove them from the pan and set them aside. Add the white parts of the sliced spring onions and stir fry them until soft, then remove them and set them aside.
    • Add the rest of the peanut oil to the wok and stir fry the veggies until soft, adding the peppers and cabbage last. Set the stir-fried veggies aside. 
    • Pour the blended sauce into the wok with a little water and cook it for 2 minutes, then add in the rice and mix well.
    • Add the spring onions, veggies and tempeh back to the wok and heat through. 
    • Serve with roasted peanuts and green spring onions.
    Keyword nasi goreng, tempeh, tempeh nasi goreng, vegan nasi goreng

    If you liked this, why not try some of my other recipes? Here are some of my favourites: 

    • Vegan Katsu Curry Recipe with Tempeh 
    • Vegan Peanut Noodles (My Favourite Recipe) 
    • Vegan Carbonara with Smoky Chickpeas
    • Creamy Vegan Mushroom Risotto (with Chestnuts)

     © Romy London / Romina Callwitz | All images and content are copyright protected. Please do not use my images and content without prior permission. If you wish to re-publish this recipe, please get in touch via email. Thank you so much for supporting romylondonuk.com!

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