This vegan nasi goreng is quick on the table and always popular. This is also due to the homemade vegan peanut sauce that I serve with it according to, yes, a traditional family recipe! This recipe is delicious and ideal as a weekday snack. To the table!
Nasi goreng
Nasi literally means boiled rice. And goreng stands for fried. Nasi goreng So is basically ‘just’ fried cooked rice. But this is not that common. Because nasi goreng is a delicious Indonesian dish that is perfect for making up leftover rice and vegetables. So nasi goreng is originally a sustainable dish even way before vegan became trendy. It is traditionally made from all leftover food scraps and that is cooked up with cold cooked rice. In fact, cooked (basmati) rice that is already one day old is better and tastier to fry up. So bring on those leftovers! Always use completely cooled rice, otherwise you will end up with rice pudding.
Nasi goreng is an ideal dish to use up leftovers and you can also make it with meat substitutes.
Don't forget the peanut sauce
This dish has a rich flavour thanks to the combination of garlic, onion and a little sambal for a subtle spice. A fried egg on top and some crispy prawn crackers on the side finish it off. Or well... So you don't need that egg and prawn crackers at all to flavour nasi goreng. Go vegan! I am happy to show you how!
Recipe: vegan nasi
Kitchenware
- wok pan
Ingredients
- 300 gr cooked basmati rice
- 1 large carrot in small pieces
- 1 or 2 leeks in half rings
- 1 large onion, chopped
- 1 red pepper, chopped
- soy sauce
- sambal
- 2 el spices for fried rice and noodles
- 1 or 2 x meat substitutes such as vegan chicken pieces, tofu strips or vegan shoarma strips
- vegan crackers or cassava chips
- sweet and sour gherkins
For the homemade vegan peanut sauce:
- 200 ml soya milk
- 300 gr peanut butter
- 100 ml soy sauce
- 3 garlic cloves, chopped
- 1 el sambal oelek
Instructions
- In a large frying pan, fry the chopped onion in hot oil.
- Add spices for nasi/bami and fry briefly.
- Add carrot and leek. Fry for a while until softened. To prevent sticking, add a splash of water every now and then.
- Add the cooked rice and fry for a while with two generous shoots of soy sauce.
- In a frying pan, fry the meat substitutes according to instructions on the packet. I used tofu strips and vegan shoarma strips here.
- Add the fried strips to the nasi and season with sambal and soy sauce.
- Make the peanut sauce: warm the soy milk in a saucepan. Add the peanut butter and mix to make a sauce. While mixing, add the soy sauce. Season to taste with the chopped garlic and sambal. Extra spicy? Add extra sambal. Add water if the sauce becomes too thick. Serve with the vegan crackers or cashew chips and pickles.
More Asian goodies from thegreenlist.nl
- Asian dim sum snack: vegan gyoza.
- Vegan stew: lilac aubergine in szechuan sauce
- Thick vegan noodles: udon noodles with mushrooms.
- Japanese sandwich: crispy no waste vegan katsu sando.
Photo credits: Anne van Twillert.
