Leftover Veggie Rendang

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Leftover Veggie Rendang

Ingredients:
🔸Leftover veggies: (any will do!)
I used: 1/2 Zucchini – diced
1/2 Aubergine – diced
1/2 Red bell pepper – diced
2 hot peppers – minced
1 large onion – diced
🔸50-100 ml vegetable broth
🔸1 tbsp Kecap Manis
🔸Jackfruit Rendang spice paste by @samasayafoods
🔸1/2 tbsp Gula Jawa or brown sugar
🔸100 ml Coconut milk

🔸Cucumber
🔸White vinegar
🔸Sugar

🔸Rice (cooked)
🔸2 small shallots
🔸2 tbsp Kecap manis

Instructions:

Peel cucumber, slice thinly into bowl – add 2 tbsp of vinegar and 2 tbsp sugar. Put plate on top and something heavy to press the water from the cucumbers. Leave for a few hours. Adjust if necessary.

Combine leftover veggies and dice.
Saute an onion in a thick bottomed pot, after a few minutes add the rest of the veggies and let them simmer with lid on for about 10-15 min. Add some broth and the kecap and let it continue to simmer for another 15 min or until the mix looks soft.
Blend mix on low setting for 10 seconds. Make sure to leave some chunks.

Fry spice paste in tbsp of oil. This spice paste is made for jackfruit but now I know it works for anything really.. so perfect for leftover veggies otherwise dying the fridge!
Then add the veggie mix and stir for a few minutes. Add the coconut milk and let simmer for 5 min. Then add the sugar last. Taste and adjust as you please. Let the whole mix simmer for another 10-15 min.

Cook rice according to directions. Heat tbsp of oil in frying pan, add a spoon full of shallots. Sauté for few minutes, add few spoons of rice, add tbsp of kecap manis. Keep frying small batches of rice until you are done.

Enjoy your leftovers!

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