Vegan Sayur Lodeh (Vegetable Stew)

Name: Vegan Sayur Lodeh (Vegetable Stew)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
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

A creamy and comforting Indonesian vegetable stew made vegan with coconut milk and a variety of fresh vegetables.

55m4 servings

Contains nutsContains soy

400 cal|10g protein|30g carbs|28g fat|8g fiber

Ingredients

4 cups Coconut Milk
1 cup Long Beans
1 medium Eggplant
1 medium Chayote
2 medium Carrots
about 113 g Tempeh
2 leaves Bay Leaves
2.54 cm 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

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

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.

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