Vegetarian Sayur Usus

Discover the vibrant flavors of Vegetarian Sayur Usus, a plant-based twist on the traditional Indonesian favorite! This hearty dish features tender tofu skins (yuba) and meaty oyster mushrooms simmered in a rich, aromatic coconut milk broth infused with fragrant spices like lemongrass, galangal, and turmeric. Packed with wholesome vegetables such as carrots, green beans, and potatoes, this savory recipe is both comforting and nutritious. Perfectly balanced with a touch of sweetness from soy sauce and a hint of heat from red chilies, Vegetarian Sayur Usus is ideal for pairing with steamed rice for a satisfying, flavorful meal. Quick to prepare and loaded with plant-based goodness, this vegan-friendly dish is a must-try for lovers of Indonesian cuisine!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Tofu skins (yuba)
• 150 grams Oyster mushrooms
• 400 ml Coconut milk
• 2 medium Carrots
• 100 grams Green beans
• 2 medium Potatoes
• 5 pieces Shallots
• 3 pieces Garlic cloves
• 2 cm Galangal
• 1 stalk Lemongrass
• 3 leaves Kaffir lime leaves
• 1 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 teaspoon Salt
• 2 tablespoons Vegetable oil
• 200 ml Water
• 3 pieces Red chilies
• 2 tablespoons Sweet soy sauce

Directions

Step 1

Start by soaking the tofu skins (yuba) in hot water for about 15 minutes until they are soft. Drain and set aside.

Step 2

Slice the oyster mushrooms into thin strips to mimic the texture of intestines.

Step 3

Peel and dice the potatoes and carrots into bite-sized pieces. Trim and cut the green beans into 2-inch pieces.

Step 4

Finely slice the shallots and garlic. Bash the lemongrass stalk lightly to release its flavor and cut it into 2-inch pieces. Peel and thinly slice the galangal.

Step 5

In a blender, combine the shallots, garlic, red chilies, turmeric powder, and coriander powder. Blend into a smooth paste with a splash of water to facilitate blending.

Step 6

Heat the vegetable oil in a large pot over medium heat. Add the blended paste, galangal, and lemongrass. Sauté for about 2-3 minutes until fragrant.

Step 7

Add the potatoes and carrots into the pot, stirring to coat them with the spice paste.

Step 8

Pour in the coconut milk and water. Add the kaffir lime leaves, salt, and sweet soy sauce. Stir well and bring to a gentle simmer.

Step 9

Once simmering, add the green beans, softened tofu skins, and mushroom strips.

Step 10

Continue to simmer for about 20-25 minutes or until the vegetables are tender and the flavors meld together. Stir occasionally to prevent sticking.

Step 11

Adjust the seasoning with more salt or sweet soy sauce to taste, if needed.

Step 12

Remove from heat and serve warm with steamed rice.

Nutrition Facts

Serving size	(1900.0g)

Amount per serving	% Daily Value*
Calories	1623.1

Total Fat 55.4g	0%
Saturated Fat 8.4g	0%
Polyunsaturated Fat 17.1g
Cholesterol 0mg	0%
Sodium 3666.4mg	0%
Total Carbohydrate 218.1g	0%
Dietary Fiber 27.0g	0%
Total Sugars 71.1g
Protein 69.1g	0%

Vitamin D 0IU	0%
Calcium 1039.1mg	0%
Iron 22.1mg	0%
Potassium 5395.1mg	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: 16.8%

Carbs: 53.0%