🍽️ Mains

Vegan Nasi Tumpeng

Nasi Tumpeng is Indonesia’s most iconic celebratory dish, symbolising gratitude, togetherness, and prosperity. It features bright yellow rice shaped into a tall cone, surrounded by an array of colourful, flavourful side dishes. This fully vegan version keeps every bit of its traditional charm, rich aroma, and deep savoury taste — using only plant‑based ingredients, authentic spices, and classic cooking methods. It is perfect for festivals, gatherings, or special meals, and tastes just as delicious as the original.

Shared by novita

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Time

120 min

Serves

Difficulty

hard

🛒 Ingredients

#For the Yellow Cone Rice:
500g fragrant long‑grain rice, rinsed
700ml coconut milk,, 3 tbsp fresh turmeric juice
2 pandan leaves, knotted
2 lemongrass stalks, crushed
3 bay leaves,, 1 tsp salt,, 1 tsp coconut sugar
#Sweet & Spicy Tempeh:
300g firm tempeh, diced
5 shallots, sliced
3 garlic cloves, sliced
5 red chillies, sliced
3 tbsp sweet soy sauce,, 1 tbsp palm sugar
Salt & pepper,, Oil for frying
#Turmeric Fried Tempeh:
250g tempeh, cut into bars
3 garlic cloves, crushed
1 tsp coriander powder,, ½ tsp turmeric powder
½ tsp salt,, 50ml water
#Tofu Omelette Strips:
200g firm tofu, mashed
2 tbsp cornstarch,, 1 tbsp plain flour
Garlic powder, salt & pepper
A little water
#Spicy Potatoes & Tofu:
3 potatoes, diced
5 blocks firm tofu, diced
Spice paste: 6 red chillies, 4 shallots, 3 garlic cloves, 2 candlenuts
2 bay leaves, 1 lemongrass
100ml coconut milk
Palm sugar & salt
#Seasoned Coconut Vegetables (Urap):
Mixed blanched vegetables: long beans, bean sprouts, spinach, cabbage, carrot
150g grated coconut, lightly toasted
Spice paste: shallots, garlic, chilli, coriander, galangal, salt & sugar
#Corn Fritters:
2 corn cobs, kernels removed
2 tbsp plain flour, 1 tbsp rice flour
Garlic, spring onion, salt & pepper
#Condiments & Garnish:
Vegan chilli sambal
Fresh cucumber, basil, lettuce, tomato
Crispy fried shallots

👩‍🍳 Instructions

1
Make the yellow rice: Combine rice, coconut milk, turmeric juice, herbs, salt, and sugar in a pot. Bring to a gentle boil, stirring often, then steam for 30–40 minutes until fluffy. Shape into a neat cone while warm.
2
Cook sweet & spicy tempeh: Lightly fry tempeh, then drain. Sauté shallots, garlic, and chillies; add soy sauce, sugar, and seasoning. Toss in tempeh and simmer until the sauce coats every piece.
3
Fry turmeric tempeh: Mix spices with water, marinate tempeh for 15 minutes, then deep fry until golden and crisp.
4
Make tofu omelette: Mix mashed tofu with flour and seasoning into a smooth batter. Fry thin layers in a pan, then slice into strips once set.
5
Cook spicy potatoes & tofu: Fry potatoes and tofu until lightly golden. Sauté spice paste with herbs, add coconut milk and seasoning, then simmer with the fried vegetables until well coated.
6
Prepare urap: Toss blanched vegetables with toasted coconut mixed with cooked spice paste just before serving.
7
Fry corn fritters: Blend half the corn roughly, mix with whole kernels and remaining ingredients. Shape into patties and shallow fry until golden.
8
Assemble: Place the rice cone in the centre of a large platter. Arrange all the side dishes neatly around it. Add fresh garnishes, sambal, and sprinkle with crispy fried shallots. Serve warm.