Gudeg (Week 59, Indonesia)

Written by Published on in Appetizers, Global Vegan Challenge, Main Course

This recipe is a part of my Global Vegan Challenge where each week I research and develop a recipe from a different country in the world. Many of these recipes are veganized based off their omnivore counterparts. While not all of these recipes are a one for one what you’ll find in their country, I hope you’ll still find them delicious!

Recipe Notes

  • This dish is very heavy. When I first made it I didn’t serve with rice, so I highly recommend you serve it alongside it.
  • Gudeg traditionally contains Indonesian Bay. Bay leaves are not an adequate substitute. Many recipes call for using a black tea bag as an alternative, so I added that here as well. If you are able to find Indonesian bay, feel welcome to add a few leaves to the paste instead of using the tea bag.

Vegan Gudeg

Details

Servings

8 to 10

Prep time

15 minutes

Cooking time

60 minutes

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Ingredients

  • Paste

  • 10 Garlic Cloves

  • 3 Shallots

  • 2 Jalapenos (optional)

  • 6 Curry Leaves, fresh or dried

  • 4 Markut Leaves, fresh

  • 2 inches Lemongrass

  • 1 inch Ginger

  • 1/3 cup Raw Macadamia Nuts

  • 1 tablespoon Coriander, ground

  • Water, as needed

  • Stew

  • 30 ounces Young Jackfruit

  • 27 ounces Coconut Milk

  • 16 ounces Tempeh

  • 1/4 cup Brown Sugar

  • 1/4 cup Soy Sauce (plus more to taste)

  • 1 Black Tea Bag

  • 2 tablespoons Vegetable Oil

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Directions

  • Prepare Paste
  • Wash and rough mince all fresh ingredients and place in blender. Cover and blend, adding small amounts of water as needed until iyou achieve a smooth paste. Set aside.
  • Prepare Stew
  • Dice tempeh into 1/2 inch cubes. Set aside.
  • Heat up a pot on medium high heat. Once up to temperature add vegetable oil. Add tempeh and pan fry for a few minutes, or until it starts brown slightly.
  • Add young jackfruit, coconut milk, brown sugar, soy sauce, tea bag, and blended paste. Mix well.
  • Bring pot to a low simmer, stirring every 15 to 30 minutes. Allow to stew until the majority of the coconut milk is absorbed by the jackfruit or evaporated.
  • Once the majority of the liquid is gone, remove from heat. Add additional soy sauce to taste for desired saltiness. Discard tea bag.
  • Enjoy hot over rice or all by itself.

Quick post recipe thoughts from the Twitch stream with a quick pop in from the omnivore reviewer.

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