Vegan Mushrooms Rendang

Name: Vegan Mushrooms Rendang
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Asian
Ingredients: ¼ cup [3oz] desiccated coconut (used frozen); 20 oz King oyster mushrooms (hand torn into large chunks); 3 tablespoons palm sugar or coconut sugar ((adjust to taste)); green part of lemongrass (from the rempah); a handful of lime leaves and/or turmeric leaves (sliced thinly); a few pandan leaves (knotted (optional)); 1⅓ cups [~300ml] of coconut milk; oil for cooking; 25 dried chilies (seeds removed, boiled until soft); 150 g [6-8] of shallots; 30 g [½ bulb] of garlic; 5 candlenuts ((buah keras) or macadamia nuts); 5 slices of galangal or 2 slices of ginger; 3 stalks lemongrass (white part only); 1 teaspoon salt; Oil

Instructions

Prep:15minCook:40min

This Vegan Mushrooms Rendang is packed with aromatic spices and tenderized mushrooms. It goes so well with rice or Nasi Kunyit with a side of Acar (Nyonya Pickle Vegetables). Give this delicious, flavorful, and gluten-free meal a try today!

Updated at: Thu, 15 Jan 2026 02:05:28 GMT