Vegan Sayur Lodeh (Vegetable Stew)
A creamy and comforting Indonesian vegetable stew made vegan with coconut milk and a variety of fresh vegetables.
Ingredients
- 4 cups Coconut Milk
- 1 cup Long Beans
- 1 medium Eggplant
- 1 medium Chayote
- 2 medium Carrots
- 4 oz Tempeh
- 2 leaves Bay Leaves
- 1 inch Galangal
- 3 cloves Garlic
- 4 medium Shallots
- 1 small Red Chili Peppers
- 3 nuts Candlenuts
- 3 nuts Macadamia Nuts
- 1 teaspoon Salt
- 1/2 teaspoon Sugar
Instructions
- 1Prepare the spice paste by grinding or blending garlic, shallots, red chili peppers, and candlenuts (or macadamia nuts).
- 2Cut the long beans, eggplant, chayote, and carrots into bite-sized pieces. Dice the tempeh.
- 3In a large pot, combine coconut milk, spice paste, bay leaves, and galangal. Bring to a simmer.
- 4Add the diced tempeh and simmer for 5 minutes.
- 5Add the vegetables and cook until they are tender, about 15-20 minutes.
- 6Season with salt and sugar to taste. Serve hot with rice.
Substitutions
Candlenuts → Macadamia Nuts
Macadamia nuts provide a similar creamy texture.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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