Recipe: vegan nasi
Nasi goreng is incredibly flexible. You can vary endlessly with the ingredients you have on hand. Still have some mushrooms lying around? Throw them in! Leftover broccoli or cauliflower? Perfect! This makes nasi goreng not only delicious and nutritious, but also a great way to be creative in the kitchen and avoid food waste. In short, vegan nasi goreng is a win-win-win: it is sustainable, easy to make and delectable. A dish that makes both your taste buds and the planet happy. Time to get out the wok and get to work!
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.