A vegan rendang recipe cooked with firm tofu dressed in aromatic flavours of fresh lemongrass, cumin and turmeric powder, and strained chickpeas served with tender roasted eggplant and healthy brown rice.
Storage Instructions
Keep chilled in fridge (1 - 4 C) up to expiry date
Store in Freezer (-15 C) & consume within 2 months.
Heating Instructions
Frozen Meals
1. Take your choice of meal out of the freezer. Place them in the fridge overnight to thaw.
2. When ready, peel back plastic film completely.
3. Reheat in microwave 3-4 minutes. Microwave times will vary, depending on your appliances and setting.
4. Stir occasionally, and if require reheat in microwave for another 3-4 minutes. Check every few minutes or so to see if its reheated to your liking.
Ingredients
Brown Rice, Eggplant, Chinese Kale (Kai-lan-coy), Tofu, Chickpeas, Yellow Onion, Garlic, Olive Oil, Red Chillies, Water, Coconut Milk, Shallots, Ginger, Desiccated Coconut, Sesame Oil, Salt, Coriander Powder, Cumin, Tamarind Paste, Lemongrass, Brown Sugar
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