Vegan Nasi Goreng Kampung

Discover the vibrant flavors of Vegan Nasi Goreng Kampung, a plant-based twist on the traditional Indonesian fried rice dish. This hearty recipe combines fragrant jasmine rice with golden, crispy tempeh and a medley of fresh vegetables like green beans, carrots, and spring onions, all tossed in a savory blend of sweet soy sauce, soy sauce, and aromatic spices like turmeric. With a preparation time of just 15 minutes and a cook time of 20 minutes, this one-wok wonder is perfect for quick, satisfying weeknight dinners. Garnish with refreshing slices of cucumber, a squeeze of zesty lime, and a sprinkle of fresh coriander for an authentic, flavorful experience. Whether you're craving a comforting meal or looking to impress with a taste of Indonesia, this vegan nasi goreng is sure to delight.

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams cooked jasmine rice
• 150 grams tempeh
• 2 tablespoons oil
• 3 shallots
• 3 garlic cloves
• 2 red chili
• 2 tablespoons kecap manis (sweet soy sauce)
• 1 tablespoon soy sauce
• 1 teaspoon ground turmeric
• 100 grams green beans
• 1 carrot
• 2 spring onions
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 lime
• 0.5 cucumber
• 10 grams fresh coriander leaves

Directions

Step 1

Prepare all your ingredients: Mince the shallots and garlic, and slice the red chili. Dice the tempeh into small cubes. Trim the green beans and slice them into bite-size pieces. Dice the carrot into small cubes, and finely chop the spring onions. Slice the cucumber and lime into wedges and roughly chop the fresh coriander leaves.

Step 2

Heat 1 tablespoon of oil in a large wok or frying pan over medium heat. Add the tempeh cubes and fry until golden brown on all sides, about 5-7 minutes. Remove the tempeh from the pan and set aside.

Step 3

In the same pan, add the remaining tablespoon of oil and sauté the minced shallots, garlic, and sliced red chili until fragrant and the shallots are translucent, about 3 minutes.

Step 4

Add the ground turmeric to the pan and stir well to combine with the aromatics.

Step 5

Increase the heat to high and add the cooked jasmine rice to the pan. Stir-fry for about 3 minutes, breaking up any clumps of rice and ensuring the turmeric and aromatics are well mixed in.

Step 6

Add the fried tempeh back to the pan, followed by the green beans and carrot. Stir and cook for another 2-3 minutes until the vegetables are tender-crisp.

Step 7

Pour the kecap manis and soy sauce over the rice, and mix well to combine the flavors evenly throughout the dish.

Step 8

Add salt and black pepper to taste, and toss in the chopped spring onions. Stir-fry for another minute.

Step 9

Serve the nasi goreng hot, garnished with sliced cucumber, lime wedges, and chopped fresh coriander leaves. Optionally, you can add additional sliced red chili for extra heat.

Nutrition Facts

Serving size	(1355.0g)

Amount per serving	% Daily Value*
Calories	1440.4

Total Fat 47.7g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2896.8mg	0%
Total Carbohydrate 214.9g	0%
Dietary Fiber 20.1g	0%
Total Sugars 42.1g
Protein 56.4g	0%

Vitamin D 0IU	0%
Calcium 523.9mg	0%
Iron 13.7mg	0%
Potassium 2799.3mg	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: 28.3%

Protein: 14.9%

Carbs: 56.8%