Vegan Nasi Lemak

Indulge in the bold flavors of Vegan Nasi Lemak, a plant-based twist on Malaysia's iconic dish that's perfect for a satisfying and aromatic meal. This recipe features fluffy jasmine rice cooked in creamy coconut milk and infused with fragrant pandan leaves, paired with crispy roasted peanuts, golden pan-fried tempeh, and refreshing cucumber slices. The highlight is the spicy, tangy sambal, made from a blend of red chilies, shallots, garlic, and tamarind paste, creating a rich condiment with just the right amount of heat. Ready in just an hour, this vegan nasi lemak is a feast of textures and flavors, making it the ultimate comfort food for any occasion. Try this wholesome, protein-packed recipe that brings authentic Southeast Asian cuisine straight to your kitchen!

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 1 cup Coconut milk
• 1.5 cups Water
• 1 teaspoon Salt
• 2 whole Pandan leaves
• 0.5 cup Peanuts
• 2 tablespoons Vegetable oil
• 200 grams Tempeh
• 4 whole Red chilies
• 4 whole Shallots
• 3 whole Garlic cloves
• 1 tablespoon Tamarind paste
• 1 tablespoon Brown sugar
• 2 tablespoons Soy sauce
• 1 whole Cucumbers

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear. Drain and transfer the rice to a rice cooker.

Step 2

Add coconut milk, water, salt, and pandan leaves to the rice cooker. Cook according to rice cooker instructions until the rice is fluffy and aromatic.

Step 3

While the rice is cooking, heat a pan over medium heat and dry roast the peanuts until they are golden brown and crispy. Remove from heat and set aside.

Step 4

In the same pan, add vegetable oil and fry the tempeh slices until golden brown on both sides. Set aside on paper towels to drain excess oil.

Step 5

To make the sambal, blend red chilies, shallots, and garlic in a food processor to form a smooth paste.

Step 6

Heat some oil in a pan over medium heat. Add the chili paste and cook until fragrant and the oil separates from the paste.

Step 7

Stir in tamarind paste, brown sugar, soy sauce, and a bit of water if necessary. Cook the sambal for about 10 minutes until thickened, stirring occasionally.

Step 8

Slice the cucumber into thin rounds and set aside for serving.

Step 9

Once the rice is done, remove pandan leaves and fluff with a fork.

Step 10

To serve, place a portion of coconut rice on a plate. Add a side of crispy peanuts, fried tempeh, fresh cucumber slices, and a generous spoonful of sambal.

Nutrition Facts

Serving size	(1716g)

Amount per serving	% Daily Value*
Calories	1944.1

Total Fat 87.3g	0%
Saturated Fat 16.8g	0%
Polyunsaturated Fat 24.0g
Cholesterol 0mg	0%
Sodium 3921.9mg	0%
Total Carbohydrate 232.3g	0%
Dietary Fiber 14.4g	0%
Total Sugars 52.1g
Protein 78.1g	0%

Vitamin D 0IU	0%
Calcium 449.5mg	0%
Iron 9.5mg	0%
Potassium 2740.9mg	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: 38.8%

Protein: 15.4%

Carbs: 45.8%