Tempeh Rendang Instant Pot

Tempeh Rendang

DELICIOUS RICH VEGETARIAN COCONUT CURRY

How To Make A Vegan With Tempeh Rendang

Tempeh is a wonderful product and fits really well with a Rendang based dish. What are the varieties of Vegetarian Rendang?
You can also use Jackfruit or Tofu to make a vegetarian version also.

Our Nasi Kuning Rice goes really well with this dish.

Prepare all your ingredients first as there are quite a few for this rendang dish and it helps to be organized.

Rendang Herbs and Spices

Prepare the Jackfruit. Jackfruit can be a little scary in its appearance - and you need to cut it the right way so that you do not get the jackfruit sap everywhere. If it has lots of sticky sap - you can cover your cutting board with plastic cling wrap. However, mostly you do not need to do that - but it is worth spraying your knife with cooking oil - it will make the jackfruit easier to cut and you knife easier to clean.

Tempeh
Tempeh

Next - prepare your ingredients for the paste. Roughly cut galangal, ginger, turmeric, garlic (no need to chop just put in the blender), chili, shallots, and candlenuts ( use macadamia nuts if no candlenuts). Then add to the blender and blend for about 5 minutes until quite a fine paste.

rendang paste
Rendang Paste

You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times to scrape down the sides and re-blend.

cook rendang paste
Cooking The Rendang Paste

Turn the instant pot to sauté (add a little oil) and cook the paste for about 2-3 minutes.

You can tell when it is ready as you will smell the fragrant aroma from the paste as the ingredients are cooked and they release their flavor.

Then add the paprika, cumin, coriander, nutmeg and cinnamon and stir well.

add coconut cream
Add in the Coconut Cream

After about 1 minute then add in the coconut cream and mix well.

adding cloves
Add the final spices and season with salt and pepper

Now add the lemongrass, bay leaves, kaffir lime and turmeric leaf if you have it. Followed with the star anise and cloves. We also add one cup of water or vegetable stock. Stir well and add the jackfruit and again stir well.

Next, pinch the cardamom pods to break the shell and add in. Season with salt, pepper, and some brown sugar.

You are now ready to cook on High Pressure for 5 minutes and 5 minutes natural release.

After cooking - taste the Rendang gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart.

Tempeh Rendang
Tempeh Rendang

Now you can plate up your dish - and we have served this with our turmeric rice - a lettuce leaf and some vegetable crisps. This keeps the dish nice and lite and rendang is quite rich in flavor.

Tempeh Rendang Instant Pot

Tempeh because it is relatively firm is a great variant to make a vegetarian or even a vegan based rendang.
Prep Time5 hrs 30 mins
Cook Time15 mins
Course: Curry, Dinner, Lunch
Cuisine: Indonesian
Keyword: Vegan Rendang, Vegetarian Rendang
Calories: 289kcal
Author: james

Ingredients

  • Rendang Paste8 Candle Nuts can use macadamia nuts- similar taste
  • 6 big chili
  • 1 thumb ginger
  • 1 thumb galangal can use ginger for this if you do not have it
  • 2 lemongrass diced
  • 3 shallots can use grated onion if no chalets
  • 6 cloves garlic
  • 1 thumb turmeric 1 teaspoon powdered
  • 1 tablespoon olive oil
  • Ingredients for flavor while cooking6 cloves or 1 teaspoon ground cloves
  • 2 star anise
  • 1 tablespoon cumin
  • 5 cardamon pods
  • 1 tablespoon sweet paprika
  • 1 tablespoon cinnamon powder
  • 1 tablespoon coriander powder
  • 1 teaspoon nutmeg powder
  • 4 kaffir lime leaf if you do not have this omit it
  • 3 bay leaf
  • 1 turmeric leaf if you have it
  • Final Ingredients1 cup water or vegetable stock
  • 2 cups coconut cream
  • 1 lb of Tempeh
  • Final Seasoning Ingredients1 tablespoon brown sugar More or less to taste
  • 1 teaspoon salt. More or less to taste
  •  
  • 1 teaspoon pepper. More or less to taste

Instructions

  • Preparation Prepare all your ingredients first as there are quite a few for this rendang dish and it helps to be organized.
  • Tempeh Prepare the Tempeh - You can also sear it in a hot pan - but this is not necessary as it will get plenty of flavor 
  • Paste Next - prepare your ingredients for the paste. Roughly cut galangal, ginger, turmeric, garlic (no need to chop just put in the blender), chili, shallots, and candlenuts ( use macadamia nuts if no candlenuts).  Then add to the blender and blend for about 5 minutes until quite a fine paste.
  • Oil You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times frequently to scrape down the sides and re-blend.
  • Cook Paste Turn the instant pot to sauté (add a little oil) and cook the paste for about 2-3 minutes.You can tell when it is ready as you will smell the fragrant aroma from the paste as the ingredients are cooked and they release their flavor.
  • Add Herbs Then add the paprika, cumin, coriander, nutmeg and cinnamon and stir well. After about 1 minute then add in the coconut cream and mix well.
  • Final Herbs Now add the lemongrass, bay leaves, kaffir lime and turmeric leaf if you have it. Followed with the star anise and cloves. We also add one cup of water or vegetable stock. Stir well and add the jackfriut and again stir well. Next, pinch the cardamom pods to break the shell and add-in. Season with salt, pepper and some brown sugar.
  • Pressure Cook You are now ready to cook on High Pressure for 5 minutes and 5 minutes natural release.
  • Final Seasoning After cooking - taste the Rendang Gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart.

Nutrition

Calories: 289kcal

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