pecel
Vegan Pecel Sayur is a legendary traditional dish from Indonesia: fresh, wholesome, and packed with bold natural flavors! A mix of crisp, tender vegetables lightly blanched to keep their bright color and crunch, served with a rich, aromatic peanut sauce – fully free from animal products, dairy, or eggs. The sauce balances nutty depth, gentle spice, a hint of sweetness, and tang perfectly, clinging beautifully to every vegetable. This dish proves that beloved heritage recipes can be made entirely plant‑based without losing any of their authentic taste, warmth, or appeal. It is simple, nourishing, and endlessly satisfying!
Shared by novi
Time
30 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Vegetables:
- 1 bunch long beans, cut into short lengths
- 1 bunch choy sum / leafy greens, trimmed and cleaned
- 150g fresh bean sprouts, root ends trimmed
- (Optional: add water spinach, cassava leaves, or chayote as you like)
- #peanut sauce;
- 150g roasted peanuts
- 3 cloves garlic, lightly toasted
- 5 red chili peppers + 3 bird’s eye chilies (adjust for heat preference)
- 2 kaffir lime leaves, central vein removed
- 1 fresh fingerroot (kaempferia galanga)
- 50–70g coconut sugar / palm sugar, shaved
- 1 tsp salt
- 1 tbsp tamarind water
- Enough plain water to adjust sauce consistency
👩🍳 Instructions
- 1
Bring salted water to a gentle boil. Blanch vegetables in order of cooking time: first long beans, then bean sprouts, then leafy greens. Cook briefly so they stay crisp and bright. Drain well and set aside.
- 2
Grind or blend roasted peanuts with toasted garlic, chilies, kaffir lime leaves, and fingerroot until smooth.
- 3
Add coconut sugar, salt, and tamarind water; blend again until evenly combined. Stir in small amounts of water until you reach your preferred sauce thickness.
- 4
Arrange the warm vegetables on a plate, serve the peanut sauce alongside or pour over top. Enjoy while fresh!