Vegetarian Chicken Rendang

Embark on a culinary journey with this flavorful Vegetarian Chicken Rendang—a plant-based twist on the classic Indonesian dish. Bursting with aromatic spices like turmeric, lemongrass, and kaffir lime leaves, this hearty recipe transforms tender vegetarian chicken pieces into a rich and velvety masterpiece. Simmered in creamy coconut milk and toasted grated coconut, the dish achieves a perfectly caramelized texture and a deep, savory-sweet flavor profile. With its vibrant spice paste made from scratch and slow-cooked goodness, this vegetarian rendang is a show-stopping centerpiece for any meal. Serve it hot with steamed rice for an unforgettable dining experience that captures the essence of Southeast Asian cuisine—minus the meat.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 4

Ingredients

• 500 g Vegetarian chicken pieces
• 400 ml Coconut milk
• 100 g Grated coconut
• 2 large Red onion
• 4 Garlic cloves
• 30 g Ginger
• 2 Lemongrass stalks
• 4 Red chilies
• 1 tbsp Turmeric powder
• 1 tbsp Coriander powder
• 1 tsp Cumin powder
• 1 Cinnamon stick
• 2 tbsp Brown sugar
• 2 tbsp Soy sauce
• 1 tsp Salt
• 3 tbsp Vegetable oil
• 4 Kaffir lime leaves

Directions

Step 1

Begin by preparing the spice paste. Peel the red onions, garlic, and ginger. Roughly chop them, along with the lemongrass (use the tender inner stalks) and red chilies.

Step 2

In a blender, combine the chopped onions, garlic, ginger, lemongrass, red chilies, turmeric powder, coriander powder, and cumin powder. Blend into a fine paste.

Step 3

In a large pot or wok, heat the vegetable oil over medium heat. Add the spice paste and cook for about 5-7 minutes until fragrant.

Step 4

Add the cinnamon stick and kaffir lime leaves to the pot. Stir to combine, cooking for an additional 2 minutes.

Step 5

Add the vegetarian chicken pieces to the pot, stirring to coat with the spice mixture. Cook for 5 minutes, allowing the ingredients to blend well.

Step 6

Pour in the coconut milk and add the grated coconut. Stir well to incorporate all the ingredients.

Step 7

Add the brown sugar, soy sauce, and salt to the pot. Mix thoroughly and let the mixture come to a simmer.

Step 8

Reduce the heat to low and let the rendang cook uncovered, stirring occasionally, for about 60-80 minutes. The sauce should reduce and thicken, coating the vegetarian chicken pieces.

Step 9

Once cooked to your desired consistency, remove from heat. Taste and adjust seasoning if needed.

Step 10

Serve the Vegetarian Chicken Rendang hot with steamed rice.

Nutrition Facts

Serving size	(1776.7g)

Amount per serving	% Daily Value*
Calories	2099.5

Total Fat 101.9g	0%
Saturated Fat 38.7g	0%
Polyunsaturated Fat 25.2g
Cholesterol 0mg	0%
Sodium 5673.0mg	0%
Total Carbohydrate 194.7g	0%
Dietary Fiber 37.4g	0%
Total Sugars 80.0g
Protein 119.3g	0%

Vitamin D 0IU	0%
Calcium 654.9mg	0%
Iron 34.4mg	0%
Potassium 5079.6mg	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: 42.2%

Protein: 22.0%

Carbs: 35.8%