Vegan Nasi Campur

Experience the vibrant flavors of Indonesia with this Vegan Nasi Campur, a plant-based take on the traditional mixed rice dish. This recipe features fluffy jasmine rice surrounded by perfectly seasoned crispy tempeh, an array of sautéed vegetables including carrots, bell peppers, green beans, and wilted spinach, and refreshing cucumber slices. A tantalizing blend of soy sauce, garlic, turmeric, and coriander gives the tempeh a savory depth, while a sprinkle of roasted peanuts adds a satisfying crunch. Served with zesty lime wedges for a burst of freshness, this nutrient-packed, one-plate wonder is not only delicious but also visually stunning. Ready in under an hour, it's the ultimate vegan comfort food that transports your taste buds straight to Southeast Asia! Perfect for meal prep or an impressive dinner, this dish is sure to delight with its mix of textures and bold flavors.

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1.5 cups Jasmine rice
• 3 cups Water
• 2 tablespoons Coconut oil
• 200 grams Tempeh
• 2 tablespoons Soy sauce
• 3 Garlic cloves, minced
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 1 Carrot, julienned
• 1 Red bell pepper, sliced
• 150 grams Green beans, trimmed
• 100 grams Spinach leaves
• 1 Cucumber, sliced
• 0.5 cup Roasted peanuts
• 4 Lime wedges

Directions

Step 1

Rinse the jasmine rice in a fine mesh strainer under cold water until the water runs clear. Combine the rice and water in a medium saucepan over high heat. Bring to a boil, then reduce the heat to low and cover. Simmer for 15 minutes, then remove from heat and let it stand with the lid on for an additional 10 minutes before fluffing with a fork.

Step 2

While the rice is cooking, cut the tempeh into small cubes. Heat 1 tablespoon of coconut oil in a non-stick pan over medium heat. Add the tempeh cubes and cook until golden brown and crispy on all sides, about 5-7 minutes.

Step 3

In a small bowl, mix the soy sauce, minced garlic, turmeric powder, coriander powder, and salt. Pour the mixture over the browned tempeh and stir well to coat. Cook for an additional 2 minutes, then remove the tempeh from the pan and set aside.

Step 4

In the same pan, add the remaining 1 tablespoon coconut oil. Add the julienned carrot, sliced red bell pepper, and trimmed green beans. Sauté for about 5 minutes until the vegetables are tender but still crisp.

Step 5

Stir in the spinach leaves and cook until they are just wilted, about 1 minute. Remove the pan from the heat.

Step 6

To assemble the Nasi Campur, start by placing a portion of the cooked rice in the center of each plate. Arrange the tempeh, sautéed vegetables, and fresh cucumber slices around the rice.

Step 7

Sprinkle with roasted peanuts for additional crunch and garnish with lime wedges, which can be squeezed over the dish for added zest.

Step 8

Serve immediately and enjoy your vegan Nasi Campur!

Nutrition Facts

Serving size	(1891.7g)

Amount per serving	% Daily Value*
Calories	1717.1

Total Fat 91.4g	0%
Saturated Fat 36.8g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 3736.3mg	0%
Total Carbohydrate 164.4g	0%
Dietary Fiber 23.1g	0%
Total Sugars 18.1g
Protein 81.2g	0%

Vitamin D 0IU	0%
Calcium 573.3mg	0%
Iron 13.5mg	0%
Potassium 3168.2mg	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: 45.6%

Protein: 18.0%

Carbs: 36.4%