Spicy Indonesian Vegan Beef Rendang

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All Photos © Christine Elise McCarthy 2015

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vromans back


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The few of the ingredients in this might be a bit tricky but I will suggest easier to find alternatives.  This is supposed to be made with chuck roast or other cubed meat but I don’t eat meat – so – I used Beyond Meat’s beefy crumbles.  The kaffir lime leaves are probably the most singular flavor in this dish so I really recommend trying to find them.  I found them fresh at my Thai market (for about $2) but I see people saying they also are sold frozen.   You can also buy dry ones online HERE.

I also used a teaspoon if dried galanga seen below.  If you can’t find it – blow it off.  The fresh version looks a lot like ginger – see HERE.

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Spicy Indonesian Vegan Beef Rendang

Feeds 2 with steamed rice


1/8 tsp ground cloves

1/2 tsp nutmeg

1 tsp turmeric

1/2 onion – chopped

4 garlic cloves

1 TBS fresh ginger

3 Thai chilis (or 1 serrano) – stemmed

1 tsp galanga powder or a tsp of fresh grated galanga (optional)

1 TBS olive oil

9 oz vegan beef

1/2 stalk fresh lemongrass – pounded to split the sides

1 cinnamon stick

1 tsp Szechwan peppercorns (also called Anise Pepper)

1 (13.5 oz) can unsweetened coconut milk

1/2 cup vegetable stock

4 Kaffir lime leaves (or 1 TBS lime zest and a bay leaf) – sliced in half

juice of 1/2 lime

Garnish: cilantro or lime wedges

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Make some rice.

Blend the first seven ingredients (clove through the oil) in a blender until most large bits are broken up.  A little extra oil or water might make it easier.

Put this in a stock pot or frying pan & saute for 2-3 minutes.  Then just add everything else & bring to a boil.  I boiled it down until it had the texture you see – which took about 5 minutes.  Remove the whole spices – like the cinnamon stick, lemongrass & lime leaves (or eat around them) & bay leaf (if you used one)

Serve over rice & garnish as you like.

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