Brown Girl Vegan

Category: Indonesian

  • Vegan Rendang Samosas

    Vegan Rendang Samosas

    These easier version of samosas filled with a generous amount of jackfruit and oyster mushroom rendang filling and are paired with spicy sambal ijo.

    Though I love all types of samosas, I especially loved samosa chaat which is basically crushed samosas lathered in chickpea curry, tamarind sauce, mint chutney and yogurt. It’s an indulgent snack or can even be considered a meal given it has all the components of a balanced meal – protein, carbs and fibre.

    The part that requires more time to make is the samosa crust itself which is why I’m always looking for easier hacks to prepare the crust – you can check out the recipe for my Air Fried Samosas made with spring roll wrappers.

    For this recipe, I definitely want to try something different – I love rendang which is a traditional Indonesian dish originating from the Minangkabau ethnic group in West Sumatra. The traditional version is a rich beef stew made with many spices and slow-cooked until tender. In 2011, a survey by CNN International ranked rendang as the “world’s most delicious food” – how cool!

    In this plant based version, we will be using shredded oyster mushrooms and pulled jackfruit. You can have the rendang as is or stuffed them in these easy samosa crusts for the ultimate flavourful snack.

    We’ll be pairing these samosas with an easy sambal ijo – which is a vibrant, tangy, and slightly spicy condiment from Indonesia, made from green chilies. Unlike the more common sambal merah (red sambal) that uses red chilies, sambal ijo is made using green peppers, giving it a milder heat and a fresh, slightly citrusy flavour.

    Ingredients You Need

    • samosa crust – we’ll be using frozen parathas for this recipe. Alternatively, you can use spring roll wrappers too.
    • neutral oil for frying
    • filling – canned green jackfruit & oyster mushrooms
    • rendang paste – shallots, garlic, fresh red chilies, dried red chilies, galangal, turmeric, lemongrass stalks (purple inner core)
    • toasted ground coconut – process include toasting fresh grated coconut and grinding it into a fine powder
    • coconut cream
    • aromatics – kaffir lime leaves
    • sweetener – palm sugar or coconut sugar
    • 10-minute sambal ijo – large and small green chilies, shallots, garlic, green tomatoes, agave or coconut sugar, salt

    Gluten free substitutions: Use rice paper instead of instant paratha.

    Allium free substitutions: working on this!

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    Vegan Rendang Samosas

    These easier version of samosas filled with a generous amount of jackfruit and oyster mushroom rendang filling and are paired with spicy sambal ijo.
    Prep Time1 hour
    Cook Time1 hour
    Total Time2 hours
    Course: Appetizer
    Cuisine: Fusion, Indian, Indonesian
    Keyword: rendang, samosas

    Ingredients

    Vegan Rendang Filling

    • 1 can jackfruit
    • 1 pack oyster mushrooms
    • 5 shallots
    • 5 cloves garlic
    • 5 dried red chilies
    • 3 fresh red chilies
    • 4 stalks lemongrass
    • thumbsized galangal
    • 1/2 tsp turmeric
    • splash of water
    • 4 kaffir lime leaves
    • 1 tbsp coconut sugar or palm sugar
    • 200 ml coconut milk
    • 100 ml water
    • 2 tbsp dark soy sauce
    • 1/2 cup fresh grated coconut

    Samosas

    • 6 instant paratha

    Sambal Ijo

    • 4 large green chilies
    • 2 small green chilies
    • 4 shallots
    • 4 cloves garlic
    • 1/2 green apple or 2 medium green tomatoes
    • 1 tbsp agave or coconut sugar
    • salt
    • 2 tbsp olive oil

    Instructions

    • Deseed and soak dried red chilies in hot water for 5 minutes.
    • Blend all the spices – dried chilies, fresh chilies, galangal, turmeric, garlic, shallots and lemongrass with a splash of water to get a smooth paste.
    • Shred oyster mushrooms and pull apart rinsed and drained jackfruit.
    • Toast fresh grated coconut until slightly brown and dry. Grind into a powder.
    • Heat oil in a large pot or wok over medium heat. Add the rendang paste and sauté for about 3-4 minutes, until it becomes fragrant and darkens in colour.
    • Add other parts of lemongrass (for extra aroma), mushrooms, jackfruit and mix well.
    • Add the water, coconut milk, dark soy sauce and kaffir lime leaves (tear them along the stem). Add ground coconut.
    • Stir everything to combine, scraping up any bits stuck to the bottom. Let it cook for 10 minutes on the heat. Stir occasionally and allow the sauce to reduce and thicken – add water if too dry.
    • While that's cooking, making your sambal ijo – combine all green chilies, shallots, garlic, green apple into a paste.
    • Saute in oil until cooked and fragrant – add sweetener and salt towards the end.
    • Take frozen parathas from the freezer – slice them in half. Roll one half into a cone shape and fill them with 3-4 teaspoons of the rendang filling. Seal the open edge by pressing it tightly with your fingers.
    • Repeat for the rest.
    • Heat oil in a deep pan over medium heat. Once hot, carefully add the samosas in batches.
    • Fry until golden brown and crispy, about 4-5 minutes per batch. Remove and drain on paper towels.
    • Garnish with sliced red chilies and serve with sambal ijo. Enjoy!

  • Vegan Nasi Goreng (Indonesian Fried Rice)

    Vegan Nasi Goreng (Indonesian Fried Rice)

    This famous Indonesian dish is made with leftover rice stir fried with vegan tofu egg, vegetables, and fresh aromatics. Perfect for a quick and easy meal.

    If cooking seems complicated to you, you are at the right place – I’m here to show you that vegan cooking is more EASY than you think! This Indonesian fried rice – also known as Nasi Goreng – is one of my favourite ways to clear out leftover vegetables, protein and rice. “Nasi” means “rice,” and “goreng” means “fried,” so it directly translates to “fried rice.”

    Here are some easy pointers to make this delicious and easy spicy fried rice:

    • Use leftover rice for the perfect fried rice because it has a firmer texture. Using freshly cooked rice can cause the dish to be too mushy.
    • Some of my favourite vegetables to add to fried rice are kailan, bok choy, kale, carrot, corn and long beans. Depends on what I have in my fridge but this recipe only includes tofu egg and beans.
    • To make this recipe gluten free, substitute the soy sauces with a gluten free version like tamari or coconut aminos. There are also gluten free soy sauces available (look for ones without wheat in them).

    Ingredients You Need

    • rice – usually, day-old rice is preferred because it’s drier and less sticky, making it easier to fry and absorb the flavours.
    • aromatics – shallots, garlic, red chilies (use the small ones for more spice – I used the large one)
    • kecap manis – this sweet soy sauce is a signature component of nasi goreng. It adds a rich sweetness to the dish. However, the version I used is not gluten free – you can substitute this with soy sauce and a pinch of agave.
    • protein – I made a vegan tofu egg but you can also add just fried tofu or tempeh.
    • vegetables – common vegetables include carrots, peas, green onions, and cabbage. Here, I used long beans and maitake mushrooms.
    • garnish – fried shallots, sliced cucumber, tomato, lime and red chilies.

    Gluten free substitutions: 1 tsp kecap manis = 1 tsp gluten free soy sauce + 1/2 tsp agave. You can also use tamari or coconut aminos. Use gluten free soy sauce in place of dark soy sauce as well. If using vegan shrimp paste, ensure it’s gluten free. In place of that, you can use sambal paste too.

    Allium free substitutions: Omit garlic and shallots/red onion (both fresh and in powder forms). Instead use a pinch of asafoetida in both cases. Omit adding white part of scallions. Substitute green part of scallions for coriander for garnish. Omit fried shallots. Ensure sambal paste is allium free.

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    Vegan Nasi Goreng (Indonesian Fried Rice)

    This famous Indonesian dish is made with leftover rice stir fried with vegan tofu egg, vegetables, and fresh aromatics. Perfect for a quick and easy meal.
    Prep Time5 minutes
    Cook Time15 minutes
    Total Time20 minutes
    Course: Main Course
    Cuisine: Indonesian, Malaysian
    Keyword: fried rice, zero waste
    Servings: 2 1 if you’re really hungry!

    Ingredients

    Vegan Tofu Egg

    • 100 g extra firm tofu
    • 1 tsp garlic powder
    • 1 tsp onion powder
    • 1 tbsp nutritional yeast
    • 1/2 tsp black salt

    Nasi Goreng

    • 1.5 cups cooked white rice day old
    • neutral or olive oil for frying
    • 1/2 red onion sub 2 shallots
    • 1 tsp minced garlic
    • 1/2 large red chili
    • 1 tbsp kecap manis
    • 1 tsp vegan shrimp paste optional
    • 1 cup mushrooms any kind, I used maitake
    • 1/4 cup chopped long beans
    • 1 tsp kecap manis
    • 1 tsp dark soy sauce

    Garnish

    • 2 stalks scallions
    • 4 tomato wedges
    • 6 slices cucumber
    • 2 tbsp fried shallots
    • lime wedges
    • vegan sambal optional

    Instructions

    • If you don’t have day-old rice, cook fresh rice, spread it on a tray to cool, and let it sit for 20-30 minutes to dry out. Cold rice is easier to fry and won’t clump together.
    • Dice shallots or red onion finely.
    • Heat 2 tbsp of vegetable oil in a large pan or wok over medium-high heat. Add your shredded mushrooms and saute with kecap manis until browned. Keep aside.
    • Crumble tofu and add all your seasonings. Mix together and stir fry in the same pan for 1-2 minutes. Remove the tofu and set aside.
    • Add more olive oil if necessary. Sauté the shallots until fragrant and softened, about 2-3 minutes.
    • Add the white part of scallions, red chilies, minced garlic and saute for a minute.
    • Add kecap manis, long beans and other vegetables (if using) to the pan. Stir-fry for another 2 minutes until the vegetables are tender but still vibrant. Add tofu egg and mushrooms back into the pan.
    • Add the cold rice to the pan and break up any clumps. Stir well to combine with the vegetables.
    • Drizzle dark soy sauce. Stir-fry everything together until the rice is evenly coated and heated through.
    • Serve nasi goreng with your choice of garnish: fried shallots, sliced cucumber, tomato wedges, lime wedges, red chilies, and spring onions.
  • Vegan Tofu Satay

    Vegan Tofu Satay

    The best plant based, high protein satay – marinated tofu on skewers pan fried and served with a sweet and spicy peanut sauce!

    The origins of satay are often debated, but this recipe is inspired by the satay dishes I grew up eating in Singapore – marinated spiced skewers served with a delicious and fragrant peanut sauce.

    From its Indonesian and Malaysian roots, satay spread to Singapore. In Singapore, satay is often served as part of our hawker center offerings and is an integral part of the country’s street food culture. The skewers also tend to be smaller and can be purchased in bigger quantities. The peanut sauce is always also served generously.

    Satay was one of my favourite foods since young – I grew up having the skewers with a delectable peanut sauce I could never get enough of. It’s savoury, sweet and slightly spicy with coarse but soft peanut bits. You can also make this as a smooth and creamy dip, but this is the way I’ve always had it and for some reason, it tastes so much more delicious! You can find my Peanut Satay Sauce Recipe here.

    What Do I Need?

    • extra firm tofu
    • lemongrass – only the stalk which consists of purple interior
    • aromatics – garlic and shallots
    • dry spices – turmeric, coriander, chili powder
    • sweetener – palm sugar, coconut sugar or gula melaka syrup
    • salt

    Gluten free substitutions: This recipe is naturally 100% gluten free!

    Allium free substitutions: Omit shallots and garlic. Instead add about 5-6 soaked candlenuts and a pinch of hing (asafoetida) to blend.

    Print Recipe
    5 from 1 vote

    Vegan Tofu Satay

    The best vegan satay – marinated tofu on skewers pan fried and served with a sweet and spicy peanut sauce!
    Prep Time30 minutes
    Cook Time15 minutes
    Total Time45 minutes
    Course: Appetizer, Main Course
    Cuisine: Indonesian, Malaysian, Singaporean, Thai
    Keyword: dips, tofu recipes
    Servings: 4

    Ingredients

    • 450 g extra firm tofu
    • 3 tbsp olive oil
    • more olive oil for frying if required!
    • 3 lemongrass stalks
    • 3 garlic cloves
    • 6 shallots
    • 1 tsp turmeric
    • 1 tsp coriander powder
    • 1 tsp chilli powder
    • 1 tbsp palm sugar
    • 1.5 tsp salt

    Instructions

    • Drain extra firm tofu of water by patting both sides dry with a paper towel. Cut them into cubes.
    • Prepare the marinade: In a high speed blender or grinder, combine lemongrass, garlic, shallots, turmeric, coriander, palm sugar and salt. Blend until you get a smooth paste.
    • Add the tofu cubes to the bowl and mix to coat evenly. Cover and refrigerate for at least 30 minutes, but you can also let them marinate overnight.
    • To a pan, add 3 tbsp olive oil. Panfry tofu on all sides until crispy. You can also bake or air fry them at 200C for 15-20 minutes, flipping them halfway.
    • Serve satay with peanut sauce, lime wedge, and cucumbers. Garnish with chopped coriander and chilies. Enjoy!

  • Peanut Satay Sauce

    Peanut Satay Sauce

    This luscious peanut-y sauce is the perfect dip for these delicious tempeh satay skewers – you can also make this as a dip for other dishes like noodles, wraps and spring rolls!

    Satay was one of my favourite foods since young – I grew up having the skewers with a delectable peanut sauce I could never get enough of. It’s savoury, sweet and slightly spicy with coarse but soft peanut bits. You can also make this as a smooth and creamy dip, but this is the way I’ve always had it and for some reason, it tastes so much more delicious!

    This recipe requires just ingredients like onions, garlic, tamarind juice, and peanuts. You can get some of these ingredients online or at your local Asian store.

    What Do I Need?

    • roasted peanuts – I just got ready made roasted peanuts. You can also hand roast them yourself if you’d like!
    • tamarind pulp – to extra tamarind water
    • coconut sugar – for that sweetness. You can also use Gula Melaka (palm sugar) instead
    • kecap manis – sweet soy sauce essential for this dish
    • dried red chilies – deseeded and soaked in warm water
    • garlic & shallots, lemongrass stalk, ginger
    • lime – for that tanginess!
    • pineapple puree – this is completely optional, but I like to add it for that subtle citrusy flavour

    This recipe is also 100% vegan and gluten free! For the satay, I used frozen tempeh satay from Angie’s Tempeh (gifted, but her products are so fresh and tasty!).

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    Peanut Satay Sauce

    This luscious peanut-y sauce is the perfect dip for these delicious tempeh satay skewers – you can also make this as a dip for other dishes like noodles, wraps and spring rolls!
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Course: Condiment, Side Dish
    Cuisine: Fusion, Malaysian, Singaporean
    Keyword: peanut recipes
    Servings: 2

    Ingredients

    • 1 cup baked unsalted peanuts (or roasted)
    • 1.5 tbsp tamarind pulp
    • 1/2 cup water
    • 6 dried red chillies
    • 4 shallots
    • 4 ginger slices
    • 1 lemongrass
    • 1 tsp coriander powder
    • 3 tbsp oil
    • 1 tsp coconut sugar
    • 1 tbsp kecap manis
    • 1 tbsp pineapple puree (optional)
    • 1/2 tsp salt
    • 1 calamansi lime
    • 3/4-1 cup water

    Satay

    • 1 pack frozen satay
    • cucumber
    • rice cakes

    Instructions

    • De-seed your dried chilies and soak them in hot water for 10 minutes.
    • Soak 1.5 tbsp tamarind pulp in 1/2 cup warm water and mix until you get tamarind water. Dispose the seeds.
    • Meanwhile, add your baked or roasted peanuts to a high speed blender and pulse until you get coarse grains (but not too coarse)
    • To another blender (or the same one), add soaked chilies, shallots, lemongrass stalk (the purple part), ginger slices, and coriander powder.
    • Add 1-2 tbsp tamarind water to the blender to blend. Blend until you get a paste.
    • To a pan, add oil and the paste. Saute until fragrant, for 3-5 minutes. Add your crushed peanuts and saute.
    • Add water, kecap manis, coconut sugar, remaining tamarind water and mix until the mixture starting bubbling and you start seeing oil on top.
    • Add salt and squeeze some lime. Give it a good mix.
    • Serve with vegan satay, cucumber slices and rice cakes.
  • Tofu Kecap Stir Fry

    Tofu Kecap Stir Fry

    This Indonesian inspired sweet and soy fried tofu stir fry is delicious and protein packed, yet simple to make – it also only takes 30 minutes to make!

    The first time I had tofu kecap was at a roadside Indian casual restaurant on my drive to Johor Bahru. I didn’t expect to be welcome at a place that I just stumbled upon, let alone try vegan dishes. However, they had an ENTIRE section filled with comforting Indian-style vegetables with hot basmati rice. To my surprise, there were also a tofu dish drenched in kecap manis sauce – a sweet soy sauce commonly used in Indonesian cuisine.

    You can also use tempeh in place of tofu or even use a mix! I fried the tofu in some corn starch for it to be extra crispy and flavourful. You can follow the same steps for frying the tempeh.

    What You Need

    • extra firm tofu – I coated my tofu squares in corn starch and pan fried it until crispy. Never goes wrong! You can also bake them or air fry them until crispy.
    • lemongrass – to make the dish more fragrant
    • ginger – for that earthy, spicy flavour
    • kecap manis – an Indonesian sweet soy sauce that’s used in many dishes. It’s the main ingredient for the sauce we’re making!
    • dark soy sauce – for that colour
    • garnish – spring onions and red chilies
    Print Recipe

    Tofu Kecap Stir Fry

    This Indonesian inspired sweet and soy fried tofu stir fry is delicious and protein packed, yet simple to make – it also only takes 30 minutes to make!
    Prep Time10 minutes
    Cook Time10 minutes
    Total Time20 minutes
    Course: Side Dish
    Cuisine: Fusion, Indonesian
    Keyword: tofu, tofu recipes
    Servings: 3

    Ingredients

    • 300-350 g extra firm tofu
    • 1/2 cup corn starch
    • 1 tsp ginger paste
    • 2 stalks lemongrass the purple part
    • 2 tbsp kecap manis
    • 2 tsp dark soy sauce
    • 1 tsp sambal chili
    • 1/2 cup water
    • 1/4 tsp black pepper
    • olive oil for frying

    Instructions

    • Slice tofu into squares or small cubes and coat them all in corn starch.
    • Pan fry them in minimal olive oil, or air fry them until crispy.
    • To that same pan, add 1 tbsp olive oil, ginger paste and lemongrass paste. Saute until fragrant.
    • Add kecap manis, soy sauce, and sambal. Mix well and add water.
    • Let simmer for 1-2 minutes. Add some black pepper and give that a good mix.
    • Add tofu back in, give it a good mix. Serve with chopped spring onions and red chilies!
  • Mee Bakso (Indonesian Meatball & Noodle Soup)

    Mee Bakso (Indonesian Meatball & Noodle Soup)

    This herby ‘beef’ meatball and noodle soup, originating in Indonesia is comfort food at its finest – and it is super simple to make!

    This popular street food dish is very popular and apparently, it is said to have originated from China. The soup is made from herbs, and plant based meat balls, along with some greens and red chili. You can even garnish with some sambal and extra kecap manis for more flavours.

    What You Need to Make This

    • noodles – rice vermicelli noodles (gluten free option) or vegan yellow noodles
    • vegan mince – I used plant based mince by Meat Zero. You can also use textured vegetable protein (TVP) or soy protein chunks. Just rehydrate them in hot water before blending them.
    • beef boullion cube – great for that ‘beefy’ aromatic flavour
    • seasonings – white pepper, onion powder, garlic powder
    • broth – ginger, spring onion, celery, star anise, cardamom, cinnamon
    • greens – any asian greens work, like bok choy, kai lan etc.
    • garnish – red chili, sambal, kecap manis
    Print Recipe

    Mee Bakso (Indonesian Beef Meatball Noodle Soup)

    This herby 'beef' meatball and noodle soup, originating in Indonesia is comfort food at its finest – and it is super simple to make!
    Cook Time30 minutes
    Total Time30 minutes
    Course: Main Course
    Cuisine: Indonesian
    Keyword: noodles, soup
    Servings: 2

    Ingredients

    Vegan Meatballs

    • 220 g plant based mince (sub soy protein or TVP)
    • 1/2 cup coriander (packed)
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1/4 tsp white pepper
    • 1/2 tsp salt

    Bakso Soup

    • 3.5 cups water
    • 1 star anise
    • 3 cardamom pods
    • 1 cinnamon stick
    • 3 stalks celery 10cm long
    • 1/2 cup spring onions
    • thumbsize ginger
    • 1 tsp brown sugar
    • 1/4 tsp white pepper

    Garnish

    • sliced red chilies
    • handful of greens
    • sambal
    • kecap manis

    Instructions

    • Preheat oven to 200C.
    • In a food processor, combine plant based meat, coriander, onion powder, garlic powder, white pepper and salt.
    • Shape them into small meatballs and spray some olive on top. Bake for 15 minutes, flipping them halfway.
    • Slice your ginger into thin slices. Cut your spring onions and celery into sizeable pieces as well.
    • Add water to a pot, along with the spices – star anise, cardamom, cinnamon, ginger, celery, spring onion and beef boullion cube. Bring them to a boil.
    • Boil for about 10 minutes with the lid closed. Then, add white pepper, sugar, and salt.
    • Blanch noodles in hot water for a minute or two. Serve noodles with meatballs, soup, greens and chillies.