The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Nasi Goreng with Tempeh & Chilli Peanut Drizzle
Our vegan twist on Indonesia's national dish. You'll sizzle protein-prich tempeh with Asian aromatics. Add crunchy carrots, sweet green beans and brown rice for fibre. Drizzle with chilli peanut sauce, fresh lime juice and crispy shallots for crunch.
Prep in 10
High protein
1/3 daily fibre
6 plants
Low sat fat
Serving size
Ingredients
- 1 shallot
- 2 carrot
- 1 unwaxed lime
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 30g deep roast peanut butter (Peanuts, Nuts) (peanuts, sea salt)
- 2 tbsp Asian paste (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 100g tempeh (Soya) (Soya bean, Water, Tempeh starter culture)
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 160g green beans
- 1 tbsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 80g brown rice (brown rice (100%))
Nutritional Information
Calories: 598
Protein: 34g
Carbs: 58g
Fat: 25g
Ingredients
- 4 tsp ginger paste (use half) (Ginger, Citric Acid, Cornflour)
- 1 tbsp chilli paste (use half) (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 2 tbsp tamari (use half) (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 2 carrot
- 160g green beans (use half)
- 1 shallot (use half)
- 1 unwaxed lime (use half)
- 30g deep roast peanut butter (use half) (Peanuts, Nuts) (peanuts, sea salt)
- 100g tempeh (use half) (Soya) (Soya bean, Water, Tempeh starter culture)
- 2 tbsp Asian paste (use half) (Soya) (Garlic, Ginger, Tamari sauce (Water, Soyabeans, Salt, Spirit Vinegar), Red Chilli, Rapeseed oil, Yeast extract powder (Yeast Extract, Salt).)
- 80g brown rice (use half) (brown rice (100%))
Nutritional Information
Calories: 649
Protein: 35g
Carbs: 69g
Fat: 25g
Nasi Goreng with Tempeh & Chilli Peanut Drizzle
Our vegan twist on Indonesia's national dish. You'll sizzle protein-prich tempeh with Asian aromatics. Add crunchy carrots, sweet green beans and brown rice for fibre. Drizzle with chilli peanut sauce, fresh lime juice and crispy shallots for crunch.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Bring a large saucepan filled with salted hot water to a boil. Add the rice and boil for 25-30 mins, until cooked, then drain. Trim the beans and cut into thirds. Add the beans to the rice for the final 3-4 mins of cooking.
- Make the crispy shallots; finely slice the shallot. Heat a small frying pan with 1 tsp oil on medium heat. Once hot, add the shallot and cook for 8-10 mins, stirring occasionally until golden and crispy. Season with sea salt.
- Meanwhile, heat a large frying pan or wok with 1 tsp oil on medium-high heat. Once hot, add the tempeh pieces and Asian paste. Cook for 3-4 mins, turning regularly, until golden.
- Coarsely grate the carrots. Add the ginger paste to the tempeh pan and cook for 4 mins. Add the carrots and cook for another 3-4 mins, until the veg has softened.
- Make the peanut sauce; quarter the lime. In a small bowl, combine the peanut butter, tamari, juice from 2 lime wedges and half the chilli paste (to taste). Mix until smooth, then stir the sauce and the cooked rice into the tempeh pan.
- Serve the nasi goreng in bowls, topped with the crispy shallots and remaining lime wedges on the side. Drizzle with the remaining chilli paste (to taste).
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.