Vegan Nasi Goreng

A savoury dish at a patisserie you’re wondering?! YES! I’m super dooper excited to bring you my very first savoury meal to Wholesome Patisserie, yay! Introducing my Vegan Nasi Goreng, bursting with flavour, deliciousness, healthy veggies and fluffy rice, I’ve got your dinner and leftovers sorted so you don’t have too. I’m happy to show you my other side of food, i love to cook dinner, lunch and sides when I’m not busy baking gluten free sweet treats and raw goodies. It’s only fair to share my yummy dinner meal recipes with you!

After turning vegetarian about 1 and a half years ago, i had no choice than to cook and love all the vegetables that i possibly could. Just letting you know, i NEVER would voluntary choose to cook or eat vegetables a couple of years ago, i didn’t like veggies at all. I would choose a big bowl of assorted meats to feast on and leave the vegetables out of it altogether. In a nut shell, i chose to remove meat from my diet for to moral reasons and health reasons. You’re probably wondering what in the world can i eat now, especially because i wasn’t the biggest veggie fan out there.

This opened a whole new world for me and I’m happy to state that I LOVE VEGGIES! In a way, i forced myself to enjoy the veggies i didn’t like, these included, capsicums, tomatoes, beans, peas, onion (i was one of those kids who picked the tiny bits of onion out of my sausage roll and i was also the sniffer dog at family dinner picking out any foreign vegetable objects in my meals, gosh i was a pain!).

This opened a whole new world for me and I’m happy to state that I LOVE VEGGIES! In a way, i forced myself to enjoy the veggies i didn’t like, these included, capsicums, tomatoes, beans, peas, onion (i was one of those kids who picked the tiny bits of onion out of my sausage roll and i was also the sniffer dog at family dinner picking out any foreign vegetable objects in my meals, gosh i was a pain!).

Vegan Nasi Goreng

 

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Prep time

15 mins

Cook time

35 mins

Total time

50 mins

 

Author: Wholesome Patisserie

Serves: serves 4-5

Ingredients

• Rice + Vegetables
• 2½ cups jasmine rice
• 1-4 Tbsp coconut oil, for frying
• 1 large purple onion, peeled and roughly chopped
• 2 garlic cloves, minced
• 1 tsp garlic powder
• ½ tsp ground ginger powder
• ¾ cup fennel, diced
• 4 bok choy leaves, roughly chopped
• ¾ cup leek, roughly chopped
• 1 cup cauliflower, florets roughly chopped
• 1 cup purple cabbage, roughly chopped
• 1 cup broccoli, florets roughly chopped
• 1 medium carrot, diced
• 1 large corn, scrape kernels off, compose the core
• 1 tsp ground turmeric powder
• 1 tsp chinese five spice
• ½ Tbsp tamari, gluten free
• Gluten free soy sauce* to season.
• Sauce - 'Kecap Manis'
• ⅓ cup gluten free soy sauce, i use 'Bragg’s All Purpose Seasoning from Soy Protein’
• ⅓ cup coconut sugar

Method

1. Rice
2. Fill a medium/large pot with filtered water half way, bring to the boil.
3. Add rice and boil for 9-10 minutes uncovered until al dente or soft to the bite. Making sure not to over cook the rice, you don’t want it gluggy.
4. Drain rice through a strainer and set aside.
5. Sauce - ‘Kecap Manis’
6. In a small pot, combine soy sauce and coconut sugar over low heat.
7. Bring to a boil, turn heat to low-medium and simmer for 15 min, stirring occasionally, whilst the vegetables are sautéing.
8. The sauce will thicken, keep an eye on it, ensuring it doesn’t come to a boil.
9. Rice + Vegetables
10. Prepare all vegetables as per ingredient instructions and set aside in a large bowl.
11. Using a large wok, heat 1 tbsp of coconut oil until melted.
12. Sauté onion, minced garlic, garlic powder and ginger, on high heat, together for 1-2 minutes or until clear and browned.
13. Add all chopped vegetables to the wok and another 1 tbsp of coconut oil.
14. Sauté vegetables on med-high heat for 10-15 minutes, stirring occasionally, adding more coconut oil if mixture begins to stick.
15. If the sauce has thickened, take off heat and set aside.
16. Add cooked rice, half at a time, folding through the vegetables.
17. Gently stir the rice, lift mixture up with your spatula and let it fall back down, ensuring not to make the rice too sticky, you want it to remain fluffy.
18. Pour in sauce, gently incorporating into the rice and vegetables.
19. Stir through turmeric, five spice and tamari.
20. Add more soy sauce to season, approx. 1-2 tablespoons all up.
21. Cook and stir rice for a further 5-10 minutes on medium-high heat or until cooked through.
22. Serve and Enjoy!

Notes

*I use ‘Braggs All Purpose Seasoning from Soy Aminos’ for my soy sauce. It’s gluten free. I found mine from my local health food store, you may also find it online here.
Use any gluten free soy sauce or soy aminos.
I generally sprinkle more soy sauce every so often for more flavour whilst cooking the rice and vegetables together, season to your taste.
Store leftovers in an airtight container, refrigerated for up to 2-4 days.

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