Vegan Sayur Lodeh
Vegan Sayur Lodeh is a beloved classic Indonesian home‑style dish, a gentle, aromatic vegetable stew simmered in rich coconut milk with warm, earthy spices. Naturally free of meat or dairy when prepared traditionally, this version keeps every bit of its authentic savory‑sweet flavor and creamy texture. Packed with a colorful mix of fresh vegetables, tofu, and tempeh, it is comforting, nourishing, and perfect served alongside steamed rice — capturing the warm, wholesome taste of everyday Indonesian cooking.
Shared by novi
Time
35 min
Serves
4
Difficulty
easy
đź›’ Ingredients
- #For the Stew:
- 1 small chayote (labu siam), peeled and cubed
- 1 medium eggplant, cut into chunks
- 150g long beans, cut into 4cm lengths
- 1 medium corn cob, cut into thick rounds
- 1 small carrot, sliced
- 150g firm tofu, cubed
- 150g tempeh, cubed
- 400ml thick coconut milk
- 200ml water
- #Aromatics & Spices:
- 5 shallots, thinly sliced
- 3 cloves garlic, minced
- 2 cm fresh turmeric, sliced (or ½ tsp ground turmeric)
- 2 cm galangal, smashed
- 2 Indonesian bay leaves (daun salam)
- 1 lemongrass stalk, bruised
- 1 tsp salt
- 1 tsp coconut sugar or palm sugar (adjust to taste)
- Pinch of white pepper
- 2 tbsp neutral oil for sautéing
👩‍🍳 Instructions
- 1
Heat the oil in a large pot over medium heat. Sauté the shallots, garlic, and turmeric for 2 minutes until soft and fragrant. Add the galangal, bay leaves, and lemongrass, and cook for another minute to release their aroma.
- 2
Add the firmer vegetables first — carrot, chayote, and corn — and stir‑fry for 2–3 minutes.
- 3
Pour in the water, bring to a gentle boil, then lower the heat and simmer for 5 minutes.
- 4
Add the eggplant, long beans, tofu, and tempeh. Pour in the coconut milk, then season with salt, coconut sugar, and white pepper.
- 5
Simmer gently over low heat for 8–10 minutes until all vegetables are tender but still hold their shape — do not boil rapidly, so the coconut milk does not separate.
- 6
Taste and adjust seasoning with more salt or sugar if needed. Remove the bay leaves, lemongrass, and galangal before serving. Serve warm with steamed rice.