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Name: Vegan Nasi Goreng
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: Ingredients; 2 cups Long Grain Rice; 1 Red Onion sliced fine; 1 cup Peas defrosted; 1 Red Pepper sliced fine; 5 Baby Courgettes chopped small; Handful Fine Beans chopped small; 1 cup Vegan Protein such as Tofu cubes or Vegan Chick’n; Handful Toasted Cashew Nuts; 3 tbs Kecap Menis or Soy Sauce; Sambal; 3 Red Chillis; 3 Cloves Garlic; 1 tbs Tomato Puree; 1 tbs Lemon Grass Paste; 2 tbs Ground Nut Oil; 1 tsp Sea Salt; Juice & Zest of a Lime

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INGREDIENTS

Ingredients
2 cups Long Grain Rice
1 Red Onion sliced fine
1 cup Peas defrosted
1 Red Pepper sliced fine
5 Baby Courgettes ; chopped small
Handful Fine Beans ; chopped small
1 cup Vegan Protein ; such as Tofu cubes or Vegan Chick’n
Handful Toasted Cashew Nuts
3 tbs Kecap Menis or Soy Sauce
Sambal
3 Red Chillis
3 Cloves Garlic
1 tbs Tomato Puree
1 tbs Lemon Grass Paste
2 tbs Ground Nut Oil
1 tsp Sea Salt
Juice & Zest of a Lime

INSTRUCTIONS

First up getting your rice cooking to the packet instructions.

Add all the sambal ingredients to a blender and blitz until it’s a smooth paste.

Pre heat a wok over a high heat then add the 3 tbs of the sambal. Cook for a minute or so, stirring often.

Add the vegetables and vegan protein & wok fry for 5-6 minutes.

When your rice is cooked, drain away the water and add the rice to the wok. Stir fry for 3-4 minutes. Be sure to scrape the bottom of the pan so the rice doesn’t stick & burn.

Stir in the kecap menis & cashew nuts.

When the rice is beautifully coated in all the flavours turn off the heat.

Serve & enjoy.

NOTES

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Vegan Nasi Goreng

Ingredients
2 cups Long Grain Rice
1 Red Onion sliced fine
1 cup Peas defrosted
1 Red Pepper sliced fine
5 Baby Courgettes chopped small
 Handful Fine Beans chopped small
1 cup Vegan Protein such as Tofu cubes or Vegan Chick’n
 Handful Toasted Cashew Nuts
3 tbs Kecap Menis or Soy Sauce
 Sambal
3 Red Chillis
3 Cloves Garlic
1 tbs Tomato Puree
1 tbs Lemon Grass Paste
2 tbs Ground Nut Oil
1 tsp Sea Salt
 Juice & Zest of a Lime

First up getting your rice cooking to the packet instructions.

Add all the sambal ingredients to a blender and blitz until it’s a smooth paste.

Pre heat a wok over a high heat then add the 3 tbs of the sambal. Cook for a minute or so, stirring often.

Add the vegetables and vegan protein & wok fry for 5-6 minutes.

When your rice is cooked, drain away the water and add the rice to the wok. Stir fry for 3-4 minutes. Be sure to scrape the bottom of the pan so the rice doesn’t stick & burn.

Stir in the kecap menis & cashew nuts. 
When the rice is beautifully coated in all the flavours turn off the heat.

Serve & enjoy.

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Nutrition

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Serving Size: 1 (403g)
Recipe Makes: 1

Calories: 959
Calories from Fat: 71 (7%)

Amt Per Serving		% DV

	Total Fat 7.9g	11 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 2.8g
Cholesterol 0mg		0 %
Sodium 1786.9mg		62 %
Potassium 1313.6mg		35 %
Total Carbohydrate 199.4g		59 %
	Dietary Fiber 10.2g	41 %
	Sugars, other 189.2g
Protein 22.6g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 959

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