VEGAN SOTO TANGKAR (VEGAN RENDANG) 

INGREDIENTS:

CABBAGE

TOMATO

CHILI

GREEN ONION

GALANGAL (CUT INTO SMALLER SIZE) 

LEMONGRASS (CUT INTO SMALLER SIZE)

BAY LEAF

GARLIC

SHALLOTS

SWEET SOY SAUCE

SOY MILK 

WATER

FRIED SHALLOTS

KERUPUK/EMPING

LIME

STEPS:

1. THAW BURGREENS FROZEN VEGAN RENDANG. ONCE THAWED, RESERVE 2 TBSP OF RENDANG SAUCE AND SAVE THE REST OF THE SAUCE FOR LATER.

2. DICE THE RENDANG 'MEAT' INTO SMALLER PIECES.

2. SLICE CABBAGE, TOMATO, CHILI, AND GREEN ONION

3. MIX GROUND GARLIC AND SHALLOTS WITH THE 2 TBSP OF RENDANG SAUCE TOGETHER AND STIRFRY IN SOME COCONUT OIL TOGETHER WITH THE GALANGAL, LEMONGRASS, AND BAY LEAF UNTIL FRAGRANT 

4. ADD RENDANG MEAT AND CHILLI

5. ADD WATER AS NEEDED, SOY MILK, AND SWEET SOY SAUCE. BRING TO A BOIL AND LET IT SIMMER

6. AS IT SIMMERS, AND ADD CABBAGE, GREEN ONIONS, AND TOMATO.

7. ADD SALT AND MUSHROOM BROTH TO TASTE 

8. SERVE SOTO TANGKAR WITH WARM RICE, FRIED SHALLOTS, KRUPUK/EMPING, AND LIME!