Vegan Tempeh & Basil
Pepes Tempe Kemangi is a beloved home‑style dish from Indonesia, where crumbled tempeh is mixed with fresh basil and fragrant spices, wrapped in banana leaves, then steamed to lock in every rich, natural flavour. This fully vegan version keeps all the authentic savoury taste, warm spice, and herbal aroma — no eggs, shrimp paste, or animal products at all. The banana leaves add a subtle earthy sweetness, while the basil and spice blend makes every bite bright, aromatic, and deeply satisfying. It is healthy, light, and perfect served with warm steamed rice and sambal.
Shared by novi
Time
50 min
Serves
5
Difficulty
easy
🛒 Ingredients
- #Main Ingredients:
- 400g fresh firm tempeh
- 2 large bunches fresh basil leaves (kemangi), stems removed
- 8–10 pieces banana leaves, softened quickly over low heat so they bend easily
- Toothpicks or thin strips of leaf to secure parcels
- #Spice Paste:
- 6 shallots
- 4 garlic cloves
- 3 red chillies (adjust amount for preferred heat)
- 2–3 bird’s eye chillies (optional, for extra spice)
- 3 candlenuts, toasted
- 1 small piece fresh turmeric (or ½ tsp turmeric powder)
- 1 small piece galangal or kencur
- 1 tsp ground coriander
- #Seasoning:
- 1 tsp salt
- 1 tsp grated coconut sugar or palm sugar
- ½ tsp ground white pepper
- 1 tbsp neutral cooking oil
- Optional: 2 ripe tomatoes, diced; 2 bay leaves, finely sliced
👩🍳 Instructions
- 1
Prep the tempeh: Place tempeh in a bowl and crumble it roughly with a fork or your hands — keep some texture, do not mash it into a paste.
- 2
Make the spice paste: Grind or blend all spice paste ingredients until smooth. Heat the oil briefly, sauté the paste for 2–3 minutes until fragrant and fully cooked — this brings out the full flavour.
- 3
Combine: Add the cooked spice paste, salt, sugar, pepper, diced tomatoes (if using), and most of the basil leaves to the crumbled tempeh. Mix well until everything is evenly coated.
- 4
Wrap: Lay a softened banana leaf flat. Place 2–3 tablespoons of the mixture in the centre, top with a few extra basil leaves. Fold the sides and ends in neatly to make a tight parcel, secure with a toothpick or strip of leaf. Repeat until all mixture is used.
- 5
Steam: Arrange the parcels in a steamer over boiling water. Cover tightly and steam for 25–30 minutes so all the flavours infuse deeply.
- 6
Serve: Enjoy straight away while warm, or briefly grill/char the parcels over a flame for extra smoky aroma. Unwrap and serve with rice and your favourite sambal.