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Nasi Campur Vegan

veganized Indonesian food
Servings 0

Ingredients

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

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
  • Maggie liquid seasoning

Seasoned Rice

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

Sambal (Hot Sauce)

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

Instructions

Tofu

  • Heat oil, saute garlic onion and ginger to soften
  • Stir in chickpeas, peas, corn, cook for 3 mins
  • Stir in tofu
  • Season
  • Stir well and cook for another 2-3 mins

Stir Fry

  • Heat oil, saute sliced garlic and sliced onion to soften
  • Stir in sweet pepper, radish, chayote. Cook covered for 5 mins
  • Season
  • Stir in bean sprouts and cook for another 5 mins, covered
  • Add in sliced green onion, cook for 2 mins

Rice

  • Cook in rice cooker

Sambal

  • 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