Nasi Campur Vegan

Not totally Indonesia, but this kind of mixed plate, in Indonesia would be called Nasi Campur 🙂

Tofu:

1 block firm tofu, cubed
1/2 of a medium size purple onion, thinly sliced
3 garlic, thinly sliced
1 cm fresh ginger root, thinly sliced
1-2 tbsp olive oil
1/2 c canned chickpeas
1/4 c each canned peas and corn

Heat oil, saute garlic onion and ginger to soften
Stir in chickpeas, peas, corn, cook for 3 mins
Stir in tofu

Season with:

Maggi liquid seasoning to taste
Sesame oil to taste
1 tbsp hoisin sauce
2 tbsp PB2

Stir well and cook for another 2-3 mins

Stir-fry:

2 white radish (homegrown), sliced
2 sweet peppers (homegrown), sliced

1 bag bean sprouts, rinse
1 chayote, thinly sliced
3 green onion, sliced
1-2 olive oil
3 garlic
1/2 of an onion

Heat oil, saute sliced garlic and sliced onion to soften
Stir in sweet pepper, radish, chayote. Cook covered for 5 mins

Season with

Maggie liquid seasoning

Stir in bean sprouts and cook for another 5 mins, covered

Add in sliced green onion, cook for 2 mins

Flaxseed rice:

1 c rice
1/2 c quinoa
Enough water
1 tbsp ground flaxseed
1/2 tsbp Vegeta powder

Cook in rice cooker

Chili sauce:

3 large tomatoes
15 red bird eye chilies
6 Spanish onion
1/2 c cooking oil
Salt and sugar to taste

Pour oil in a pan, place everything in oil, cover
Fry until soften on medium heat
With a slot, take out tomatoes onions and chilies and place into food processor. Process into sauce
Season with salt and sugar