Vegan Beef Rendang

Savor the bold, aromatic flavors of Vegan Beef Rendang, a plant-based twist on the traditional Indonesian classic! This hearty dish combines tender vegan beef or seitan strips with a richly spiced coconut gravy made from a fragrant blend of shallots, garlic, ginger, and toasted whole spices like coriander, cumin, and fennel. Slow-simmered with creamy coconut milk, lemongrass, kaffir lime leaves, and a touch of turmeric, this recipe delivers layers of intense flavor and melt-in-your-mouth texture. Perfectly balanced with hints of coconut sugar and a garnish of toasted shredded coconut, this vegan rendang pairs beautifully with steamed rice for a satisfying, comforting meal. Whether you're vegan or simply exploring global cuisine, this dairy-free, meatless version of beef rendang will transport your taste buds to the tropics.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 4

Ingredients

• 500 grams Vegan beef or seitan strips
• 400 ml Coconut milk
• 250 ml Water
• 3 tablespoons Coconut oil
• 2 pieces Lemongrass stalks, bruised and tied in a knot
• 4 pieces Kaffir lime leaves
• 1 teaspoon Turmeric powder
• 2 tablespoons Coconut sugar
• 1 teaspoon Salt
• 2 tablespoons Shredded coconut, toasted (optional for garnish)
• 6 pieces Shallots
• 4 pieces Garlic cloves
• 1 inch piece Ginger
• 1 inch piece Galangal
• 4 pieces Red chilies, deseeded
• 2 teaspoons Coriander seeds
• 1 teaspoon Cumin seeds
• 1 teaspoon Fennel seeds
• 1 teaspoon Black peppercorns

Directions

Step 1

Begin by preparing the spice paste. In a blender or food processor, add the shallots, garlic, ginger, galangal, and red chilies.

Step 2

Toast the coriander seeds, cumin seeds, fennel seeds, and black peppercorns in a dry pan over medium heat until fragrant, about 2-3 minutes. Add them to the blender.

Step 3

Blend the mixture into a smooth paste, adding a little water if necessary to assist processing.

Step 4

In a large pot, heat the coconut oil over medium heat. Add the spice paste and cook, stirring frequently, until fragrant and the oil starts to separate, about 8-10 minutes.

Step 5

Add the vegan beef or seitan strips to the pot, mixing well to coat them in the spice paste.

Step 6

Pour in the coconut milk and water, stirring to combine. Add the lemongrass, kaffir lime leaves, turmeric powder, coconut sugar, and salt.

Step 7

Bring the mixture to a simmer, then reduce the heat to low. Allow it to cook gently for about 2 hours, stirring occasionally, until the liquid has reduced and thickened, and the flavors are well integrated.

Step 8

If using, garnish the dish with toasted shredded coconut before serving.

Step 9

Serve your vegan beef rendang with rice for a complete meal.

Nutrition Facts

Serving size	(1530.8g)

Amount per serving	% Daily Value*
Calories	1541.4

Total Fat 64.1g	0%
Saturated Fat 44.8g	0%
Polyunsaturated Fat 0.7g
Cholesterol 0mg	0%
Sodium 4480.8mg	0%
Total Carbohydrate 184.5g	0%
Dietary Fiber 19.7g	0%
Total Sugars 74.4g
Protein 114.6g	0%

Vitamin D 0IU	0%
Calcium 356.3mg	0%
Iron 21.4mg	0%
Potassium 2375.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 25.9%

Carbs: 41.6%