Instant Pot Tempeh Rendang is a delicious and easy to make dish that is perfect for a quick and easy meal. This dish is made with tempeh, onion, garlic, and spices and it is cooked in an Instant Pot. The end result is a delicious and hearty meal that will be sure to please any taste-buds. Ingredients: 1 tablespoon olive oil 1 large onion, diced 2 cloves garlic, minced 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon ground coriander 1/4 teaspoon ground ginger 3 cups vegetable broth or water (homemade or store-bought) 2 cups tempeh, drained and rinsed well (I use Bob’s Red Mill Tempeh) 3 tablespoons tomato paste or 1 can tomato sauce (I use Bob’s Red Mill Tomato Paste) Salt and pepper to taste (I use about 1/4 cup salt and 1/4 cup black pepper) 2 cups long grain rice, rinsed well (I use Jasmine rice) 3 cups frozen peas or corn 2 tablespoons olive oil or butter, melted 1 red bell pepper, diced small (about 1 cup) 2 green bell peppers, diced small (about 1 cup each) 3 cloves garlic, minced very finely (about 1/4 cup) 2 tablespoons chopped fresh cilantro leaves (optional; about 2 tablespoons) Directions: In the Instant Pot on high pressure for 10 minutes minutes cook the tempeh until it is browned on all sides. Remove from pressure with a quick release valve. Add the vegetable broth or water mixture to the Instant Pot. Bring to a boil over high heat. Reduce heat to low and simmer for 30 minutes until the tempeh is cooked through. Stir in the tomato paste or sauce. Season with salt and pepper to taste. Serve over long grain rice, r
How To Make A Vegan With Tempeh Rendang
Tempeh is a wonderful product and fits really well with a Rendang based dish. What are the varieties of Vegetarian Rendang?You can also use Jackfruit or Tofu to make a vegetarian version also. Our Nasi Kuning Rice goes really well with this dish. Prepare all your ingredients first as there are quite a few for this rendang dish and it helps to be organized. Prepare the Jackfruit. Jackfruit can be a little scary in its appearance – and you need to cut it the right way so that you do not get the jackfruit sap everywhere. If it has lots of sticky sap – you can cover your cutting board with plastic cling wrap. However, mostly you do not need to do that – but it is worth spraying your knife with cooking oil – it will make the jackfruit easier to cut and you knife easier to clean. Next – prepare your ingredients for the paste. Roughly cut galangal, ginger, turmeric, garlic (no need to chop just put in the blender), chili, shallots, and candlenuts ( use macadamia nuts if no candlenuts). Then add to the blender and blend for about 5 minutes until quite a fine paste. You will need to add some olive oil to get it to blend as a paste and stop the blender two or three times to scrape down the sides and re-blend. Turn the instant pot to sauté (add a little oil) and cook the paste for about 2-3 minutes. You can tell when it is ready as you will smell the fragrant aroma from the paste as the ingredients are cooked and they release their flavor. Then add the paprika, cumin, coriander, nutmeg and cinnamon and stir well. After about 1 minute then add in the coconut cream and mix well. Now add the lemongrass, bay leaves, kaffir lime and turmeric leaf if you have it. Followed with the star anise and cloves. We also add one cup of water or vegetable stock. Stir well and add the jackfruit and again stir well. Next, pinch the cardamom pods to break the shell and add in. Season with salt, pepper, and some brown sugar. You are now ready to cook on High Pressure for 5 minutes and 5 minutes natural release. After cooking – taste the Rendang gravy and see if it needs more seasoning. Use salt and pepper and sugar if it is a little tart. Now you can plate up your dish – and we have served this with our turmeric rice – a lettuce leaf and some vegetable crisps. This keeps the dish nice and lite and rendang is quite rich in flavor.
