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Tempeh Rendang is a rich and flavorful plant-based dish that features tempeh, a fermented soy product, cooked in a aromatic and spicy rendang sauce made from coconut milk, turmeric, ginger, and a variety of fragrant spices. Served alongside a mixed rice blend and vibrant vegetables like butternut squash, broccoli, and peas, this dish offers a satisfying balance of textures and flavors.
Tempeh is an excellent source of plant-based protein, fiber, and essential vitamins and minerals, particularly B vitamins and magnesium, which support muscle health, bone strength, and overall energy. Coconut milk provides healthy fats that promote heart health and contribute to the dish’s creamy richness, while turmeric and ginger offer powerful anti-inflammatory properties, supporting digestive health and immune function. The blend of spices—coriander, lemongrass, red chili, and lime leaves—adds depth and complexity to the dish, while providing antioxidants that help fight inflammation and support metabolism.
The mixed rice, consisting of brown, red, and black rice, is packed with fiber, which supports digestion, regulates blood sugar, and provides long-lasting energy. Butternut squash offers beta-carotene, supporting eye health and boosting immunity, while broccoli and peas provide fiber, vitamins C and K, and antioxidants that promote skin health, immunity, and detoxification.
This dish is an excellent choice for providing plant-based protein, essential nutrients, and a variety of antioxidants, making it a nourishing and flavorful meal that supports digestion, heart health, and overall well-being.
Ingredients:
Rendang sauce (coconut milk, red onion, lemon grass, fresh ginger, red chilli, green chilli, turmeric, ground coriander, salt, lime leaves), mixed rice (brown rice, red rice, black rice), butternut squash, tempeh (10%) (soya), broccoli, peas.
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