All Photos © Christine Elise McCarthy 2015
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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.
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
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.