Vegan Rendang Meatballs
These Vegan Rendang Meatballs are a delicious and plant-based twist on the classic Indonesian dish. Packed with flavor and easy to make, they are perfect for a weeknight dinner or a special occasion.
Ingredients
- 1 cup cooked lentils
- 1 cup breadcrumbs
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp rendang spice mix
- 1/4 cup coconut milk
- 1/4 cup shredded coconut
- Salt to taste
- 2 tbsp vegetable oil
Instructions
- In a large bowl, combine the cooked lentils, breadcrumbs, onion, garlic, rendang spice mix, coconut milk, shredded coconut, and salt. Mix well to form a thick mixture.
- Shape the mixture into meatballs and place them on a plate.
- Heat the vegetable oil in a large pan over medium heat. Add the meatballs and cook until golden brown on all sides, about 10 minutes.
- Serve the meatballs with rice or noodles, and enjoy!
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 15g
- Fat
- 10g
Supplies
Large bowl Plate Large pan
Tools
Cutting board Knife Measuring cups and spoons Spatula
Serving suggestions
Serve the Vegan Rendang Meatballs with steamed rice, a side of sautéed vegetables, and a sprinkle of fresh cilantro for a complete and satisfying meal.
Tips & tricks
For a spicier kick, add a few slices of red chili to the meatball mixture before shaping them.
Cost
$10