Vegan Rendang with Mushrooms and Plant-Based Chicken
A rich and aromatic Indonesian-inspired rendang featuring mushrooms, plant-based chicken, and a homemade spice paste.
This vegan rendang is a cozy, flavor-rich twist on an Indonesian classic — hearty, aromatic, and perfect for slow, mindful cooking. As someone who toggles between code and cuisine, I love how this dish blends precision with soul.
At its core is a bold boemboe: a spice paste of shallots, garlic, ginger, galangal, toasted coconut, and warm spices. Mushrooms and plant-based chicken soak up the creamy, spiced coconut sauce, layered with notes of lime leaf and lemongrass.
Born on a rainy Utrecht evening, this recipe has become a favorite when I’m craving something grounding yet vibrant. Serve it with rice and a crisp salad, and you’ve got a meal that’s deeply comforting — byte by bite.
Ingredients
boemboe
- 2 shallots
- 5 garlic cloves
- 1–2 red chili peppers
- 3 cm fresh ginger
- 4–5 cm galangal
- 2 tsp ground cumin
- 2 tsp turmeric powder
- 1 tsp ground coriander seeds
- 1 tsp palm sugar
- 4–5 kaffir lime leaves
- 4–5 candlenuts (kemiri)
- 4 tbsp grated coconut
whole spices
- 1 cinnamon stick
- 1 star anise
other
- 800 g mushrooms (e.g. oyster, chestnut, or shiitake)
- 1 container plant-based chicken pieces
- 2 stalks lemongrass, lightly crushed
- 250 ml coconut milk
Instructions
- Toast the candlenuts briefly in a dry pan until lightly golden.
- Toast the grated coconut in a dry pan until golden brown and fragrant.
- Roughly chop all the boemboe ingredients, then blend them into a paste using a food processor with a little oil, salt, lemon juice, and black pepper.
- In a heavy-bottomed pan, sauté the spice paste for a few minutes until aromatic.
- Add the mushrooms and plant-based chicken, and stir-fry briefly to coat with the paste.
- Add the coconut milk and just enough water to nearly cover the mixture. Add the lemongrass and stir well.
- Bring to a boil, then lower the heat and let it simmer for about 20 minutes, until the mushrooms are tender.
- If the mixture becomes too dry, add a splash of water to maintain a saucy consistency.
- Season to taste with salt and pepper before serving.