Selamat Hari Raya!
Eid is celebrated for a whole month which means open houses and stuffing our faces with delicious Raya foods are still on going. This is my second year celebrating Eid as a vegan and no – I did not spend it eating just rice and leafy greens. I dominated my palette with never ending rendang, lemang, lontong, curry and more! I also managed to munch on cruelty free cookies at people’s open houses.
Whoever said being vegan is clearly boring and didn’t know how to eat like a true vegan foodie!
Why not try these vegan raya recipes to have a very green Hari Raya for your waist line, wallet and the Earth!
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- 4 x shallots
- 2 tablespoon of chopped garlic
- 1/2 tablespoon of chopped ginger
- 2 whole candle nuts
- 1/4 cup of soaked Dried chillis
- 1 tablespoon of chopped bird-eye chilli
- 1 cup of Coconut milk
- 1 cup of Toasted coconut paste
- 1 tablespoon of brown sugar
- Dash of salt and black pepper for seasoning
- 2 x chopped lemongrass
- 2 x whole lemongrass
- 1 cup of cubed firm tofu
- Canola Oil
- Blend the shallots, garlic, ginger, candle nuts, dried chillis, chopped lemongrass and ginger until they become very fine into a paste.
- On the stove, cook the blended ingredients with oil until the aroma releases into the room in a pot. On a separate pan, stir fry the chopped tofu pieces until they become golden brown with oil.
- Mix and stir the tofu into the pot of cooked blended ingredients. When mixed well, pour in 1 cup of coconut milk with toasted coconut paste, brown sugar, chopped birdeye chilli, and whole lemongrass. Leave to simmer for 8 to 10 minutes until the coconut paste has melted into the liquid and lemongrass has softened. Pour in water to adjust consistency of the liquid until satisfied.
- Add seasoning for taste before taking the pot off the stove.