“Exquisite Vegan Nasi Lemak with Mushroom Rendang and Coconut Rice”

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup jasmine rice
• 1.5 cups coconut milk, divided
• 1/4 cup vegetable oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb button mushrooms, sliced
• 3 tablespoons soy sauce
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 1/2 cup roasted peanuts
• Salt and pepper, to taste

Instructions

1. Rinse jasmine rice under cold water until the water runs clear, then drain. In a medium saucepan, combine the drained rice with 1 cup of coconut milk and a pinch of salt. Bring to a boil over medium high heat, then reduce to low and cover. Cook for 18 minutes or until all liquid is absorbed. Remove from heat and let sit, still covered, for another 5 minutes. In a large skillet, heat the vegetable oil over medium heat. Add onion and garlic, sautéing until softened and fragrant, about 3 4 minutes. Stir in mushrooms, soy sauce, curry powder, and turmeric. Cook for 15 20 minutes or until the liquid has evaporated and mushrooms are tender. Add the remaining coconut milk to the skillet with the mushroom mixture and cook for an additional 3 4 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Chef’s Insight

The key to a perfect vegan Nasi Lemak is in the mushroom rendang, where the right balance of spices and cooking time ensures a tender, flavorful dish.

Notes

Feel free to adjust the level of spiciness to your preference by adding more or less curry powder and turmeric.