Seitan Rendang (Vegan)

The texture of seitan in this is quite soft & sponge-y. It would be better if it’s firmer. However, the gravy flavour is super yummy.Serves: 4

What you need

• 125g Dried seitan cubes (roasted gluten)
• 10 cloves Garlic
• 5 Shallots
• 15 Dried red chilli, soaked in hot water to soften
• 4 Candle nuts, pan roasted
• 3 slices Galangal
• 1 inch Ginger
• 1 inch Fresh turmeric
• 2 stalks Lemongrass, using only the bottom part (white bits), sliced
• 5 T Oil
• 2 inch Cinnamon stick
• 5 Cloves
• 3 Cardamom
• 3 Star anise
• 5 Bay leaves
• 5 Kaffir lime leaves
• 10 Curry leaves
• 1/2 tsp Coriander powder
• 1 1/2 tsp Chilli powder
• 400 ml Coconut milk
• 1 cup Water
• 3 Tbsp Kecap Manis
• 1 tsp Salt
• 1 1/2 tsp tamarind juice
• 4 T desiccated coconut, pan roasted

How to put this together

1. Cut dried red chillies and soak in hot water to soften
2. In food processor (I use magic bullet), blend together garlic + shallots + chillies + candle nut + galangal + ginger + turmeric + lemongrass
3. Heat oil in pan on low to medium heat
4. Add cinnamon stick + cloves + cardamom + star anise, fry until fragrant
5. Add paste from step 2. Fry until fragrant
6. Add bay leaves + kaffir lime leaves + curry leaves + coriander powder + chilli powder. Fry until fragrant.
7. Add dried seitan. Mix well to evenly coat the pieces.
8. Add coconut milk + water + kecap manis
9. Bring to boil.
10. Cover and cook for 20 mins, stirring every 5 mins
11. Add salt + tamarind juice.
12. Taste & season.
13. Continue to cook (uncovered) to reduce the gravy until the sauce is thick
14. Add desiccated coconut. Mix well.
15. Serve