Vegan Nasi Padang

Discover the vibrant flavors of Indonesia with this Vegan Nasi Padang recipe, a plant-based twist on the iconic dish known for its rich, aromatic spices and hearty components. Fragrant jasmine rice is cooked with creamy coconut milk and bay leaves, forming a luscious base for an irresistible medley of sautéed tofu, aubergines, and green beans infused with turmeric, coriander, and kaffir lime leaves. A zesty sambal made with sweet soy sauce, tamarind, and chilies adds the perfect balance of sweetness, heat, and tanginess. Ready in just over an hour, this satisfying dish is perfect for a flavorful weeknight dinner or a special feast. Serve warm for an authentic vegan Indonesian experience that's both comforting and bursting with bold flavors. Keywords: vegan nasi padang, Indonesian vegan recipe, coconut rice, plant-based Indonesian dish, tofu and vegetable stir-fry.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 cups Jasmine rice
• 3 cups Water
• 1 cup Coconut milk
• 2 Bay leaf
• 1 teaspoon Salt
• 3 tablespoons Vegetable oil
• 4 Shallots, sliced
• 4 Garlic cloves, minced
• 3 Red chilies, chopped
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 Aubergine, cut into cubes
• 450 grams Firm tofu, cut into cubes
• 200 grams Green beans, chopped
• 4 Kaffir lime leaves
• 2 tablespoons Sweet soy sauce
• 1 tablespoon Tamarind paste
• 1 teaspoon Brown sugar
• 1 Lime, juiced

Directions

Step 1

Rinse the jasmine rice under cold water until the water runs clear.

Step 2

In a medium saucepan, combine the rice, water, coconut milk, bay leaves, and salt. Bring to a boil over medium-high heat.

Step 3

Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it rest with the lid on for 10 minutes before fluffing with a fork.

Step 4

Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the shallots, garlic, and red chilies. Sauté until the shallots are soft and translucent.

Step 5

Add the turmeric and coriander powder to the pan and cook for another 2 minutes until aromatic.

Step 6

Add the aubergine to the pan and cook until starting to soften, about 5 minutes.

Step 7

Add the tofu cubes and green beans, stir well to combine, and cook for another 5 minutes.

Step 8

Add the kaffir lime leaves and pour in the coconut milk. Bring to a simmer and let it cook for another 10 minutes, allowing the flavors to meld together.

Step 9

Meanwhile, prepare the sambal. In a small pan, heat 1 tablespoon of vegetable oil. Add the remaining minced garlic and red chilies. Sauté until fragrant.

Step 10

Add the sweet soy sauce, tamarind paste, brown sugar, and lime juice to the pan with garlic and chili. Cook for 3-4 minutes, then remove from heat.

Step 11

To serve, spoon the coconut rice onto plates. Add the tofu and vegetable mixture on the side, and drizzle with sambal. Serve warm.

Nutrition Facts

Serving size	(2806.9g)

Amount per serving	% Daily Value*
Calories	2259.9

Total Fat 79.0g	0%
Saturated Fat 11.9g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 3489.9mg	0%
Total Carbohydrate 305.8g	0%
Dietary Fiber 42.3g	0%
Total Sugars 92.8g
Protein 103.4g	0%

Vitamin D 0IU	0%
Calcium 3540.3mg	0%
Iron 24.9mg	0%
Potassium 4797.2mg	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: 30.3%

Protein: 17.6%

Carbs: 52.1%